This weekend's ice storm left most of us housebound, which for some was a blessing, but for others made for a restless few days. There's only so much Netflix one can watch, and even then, what do you eat when you couldn't make it to the grocery store? I gathered all my ingredients at home to come up with some creative new protein bars. Here's what I did:
1 cup gluten-free banana flour
1 cup millet
1 cup buckwheat flour
1 scoop protein powder (I chose brown rice protein)
1 egg (probably could have used 2, or at least added applesauce/mashed banana)
1.5 cups coconut oil
2 cups almond milk
1/3 cup honey
1/2 cup dried cranberries
1. Combine first 4 ingredients and mix thoroughly.
2. Add egg/banana/applesauce, honey, coconut oil and mix until all flour has been coated.
3. Add almond milk in divided amounts, mixing in between. Do not add full 2 cups of almond milk if the mixture becomes too liquid. The consistency should be thick enough to be able to roll between your fingers and not get stuck on your fingers.
4. Pack into lined cookie sheet at desired thickness. The mixture will not rise, so make it as thick as you like! I could have made 3 separate cookie sheets, but chose to make 1 really thick and 1 thinner loaf.
5. Bake at 350C for 30 minutes if thin and 45 minutes if more than 1 inch thick. The top of the loaf should be a little crunchy. Allow it to cool completely before cutting into bars. Store in an air tight container.
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