Protein bombs to go: With this recipe for the best easy protein bars without sugar and gluten, you can save some money!
Today's protein bar recipe is a real trend recipe. And besides, the bars taste super moist and totally delicious - even though they are protein bars.
Taste and Occasion
These homemade protein bars are delicious! Now and then, I eat protein bars if they taste (almost) as delicious as usual unhealthy 😉 candy bars. Unfortunately, good ones are often not cheap. But fortunately, I am an experimenting baker. And since you can also make protein bars yourself, the test baking has been on my to-do list for a while.
The problem: All protein bar recipes I found contained nuts or nut puree, which is taboo for allergy sufferers like me. That's why I simply developed my own bars, although "easy" doesn't quite apply since the first attempts were unbelievably dry. But the last test series was top 😉 ! The homemade protein bars are incredibly moist and delicious!
The basic version consists of ground almonds (or sunflower seeds), rice flour and coconut flour; add vanilla protein powder, some coconut blossom sugar, and almond milk. This makes the protein bars gluten-free and vegan, at least if you use vegan protein powder. Other sugar alternatives like brown erythritol are also suitable instead of coconut blossom sugar, which has an excellent caramel taste.
How to make the Protein Bars
Let's get started with this recipe for homemade protein bars: Firstly, preheat the oven to 320°F/160°C and line an approx. 10*10 in/ 25*25 in baking pan with baking paper. Now, knead all dough ingredients very well with a food processor, blender, or food processor. Then, pour the dough into the pan, smooth it out and bake for about 16-18 minutes. Important: The bars should still be soft and moist.
Also important: Allow the bars to cool. Either cut directly into bars and eat "plain". Or spread with the date caramel topping. For this, chop the dates very finely (best with a kitchen chopper) and put them in a small saucepan with the almond milk. After that, bring to a boil. Slowly boil down until a bit creamy. If needed, puree additionally afterward and allow the date caramel to cool and spread on the pastry sheet. Finally, spread with couverture melted in a water bath and cut into bars. Enjoy your homemade protein bars.
As a highlight, you can get a caramel topping - not quite low in carbohydrates, of course - made with dried dates and almond milk. Top it off with some sugar-free chocolate: heavenly!
For the dough
- 100 grams (1 cup) ground almonds, or cashews/sunflower seeds
- 50 grams (⅓ cup) rice flour
- 2 tablespoons heaped coconut flour
- 60 grams (⅔ cup) vanilla protein powder
- 60 grams (⅓ cup) Xucker bronxe, or coconut sugar
- 250 milliliters (1 cup) almond milk
For the optional topping
- 50 grams (⅓ cup) dates, preferably Medjool
- 100 milliliters (7 tablespoons) almond milk, coarse specification
- dark chocolate, without sugar
- Preheat the oven to 320°F/160°C. Line an approx. 1010 in/ 2525 cm baking pan with baking paper. Knead all dough ingredients very well with a food processor, blender, or food processor. Pour dough into the pan and smooth it out. Bake for about 16-18 minutes. Bars should still be soft and moist.
- Allow bars to cool. Either cut directly into bars and eat "plain". Or spread with the date caramel topping.
- For this, chop the dates very finely (best with a kitchen chopper). Put them in a small saucepan with the almond milk and bring to a boil. Slowly boil down until a bit creamy. If needed, puree additionally afterward. Allow the date caramel to cool and spread on the pastry sheet. Spread with couverture melted in a water bath and cut into bars.
Conclusion: a great, tasty treat, from which, unfortunately, you do not automatically become fit and healthy and slim 😉, but which tastes very good and even a bit healthier than store-bought bars and Co. Who has tried my easy protein bar recipe no longer want to buy store alternatives, promised!