Apple Pie Protein Bars
It calls for protein powder, and I thought this would be a perfect fit for our Vanilla Spice Pure Protein Complete. Seriously. You know your mouth is watering. Next, I decided to kick up the spices a notch and used a drop of Nutmeg and Cinnamon oils to take it to the next level.
When my oldest daughter took the first bite, her eyes lit up. She looked at me and said, “Mom! You should work in a bakery because you are really good at it.” There you go folks. Totally kid approved. Let’s get started.
Here is the original supply list and instructions:
- 2 cups gluten free oat flour (For the paleo option, use 1 cup coconut flour)
- ½ cup coconut flour, sifted (Can sub for almond or more oat flour)
- ½ cup vanilla vegan or paleo friendly protein powder
- 2 T granulated sweetener of choice (optional)*
- 1 T cinnamon
- 1 tsp mixed spice
- 1 tsp nutmeg
- 1/4 cup almond butter (can sub for any nut butter)
- ½ cup brown rice syrup (sub for maple syrup in the paleo version)
- 1/2 cup unsweetened applesauce
- 1 T + dairy free milk of choice**
- Line a large baking dish with greased paper and set aside.
- In large mixing bowl, combine the flour, protein powder, granulated sweetener, cinnamon, nutmeg and mixed spice and mix well.
- In a microwave-safe bowl, combine the nut butter and liquid sweetener and heat until melted. Pour the wet mixture into the dry and mix well. Add the unsweetened applesauce and mix until combined- The batter should be crumbly.
- Using a spoon, add the dairy free milk of choice one spoonful at a time until a thick, firm batter is formed.
- Transfer to lined baking dish and press firmly. Refrigerate for at least 30 minutes.
First, I mixed together the dry ingredients. I used 1 cup of coconut oil and 1/2 cup of almond flour. I added a little bit of dry pumpkin pie spice more for color, added palm sugar and used a masher to make sure all the lumps were out.
I also added in our delicious and nutritious Vanilla Spice Pure Protein Complete.
I then added into the dry mix one drop of Nutmeg and one drop of Cinnamon Bark.
The smell. You guys. I wish you were here to experience it because a picture will never come close to that kind of Fall awesomeness. In a bowl, you then combine the brown rice syrup and nut butter. I used a “no nut” butter since my kid’s schools are nut free. Then they can still pack these along for lunch. Here is a picture of brown rice syrup in case you have never bought some.
Next you combine the wet to the dry and begin to stir. In the beginning it was still crumbly just like the directions suggested.
I added one tablespoon of almond milk at a time until it stayed together and was more firm. Mine looked more like this. Next time I may go ahead and add just a tiny bit more for texture perfection.
So, then you just dump it into your paper lined pan. It says large pan. Folks, don’t go bigger than 9×9. I may even double the recipe for that next time.
Here is a fun trick. You have to pat it down into bars. I like to make things easy. So, I add another layer of paper and get a glass pan to fit inside and then press it down.
Now you have bars!
Chill and enjoy!