Recipe of the week - Protein barsMakes 12 bars
These bars are a great alternative to the store-bought protein bar varieties and offer natural rather than processed ingredients. They are portable and fit well with an active lifestyle.
- 2 cups (500 mL) low-fat granola cereal
- ½ cup (125 mL) whole-wheat flour
- ½ cup (125 mL) dried cranberries
- ½ cup (125 mL) raisins
- 1/3 cup (75 mL) peanut butter
- ½ cup (125 mL) plain, non fat yogurt
- 2/3 cup (150 mL) low-fat silken tofu
- 1 egg
- 1 egg white
- ¼ cup (50 mL) brown sugar, not packed
- Preheat the oven to 375º F (190º C). Line a glass 8x8 inch square baking dish with parchment paper. Set aside.
- In a large bowl, combine granola, flour, cranberries and raisins.
- In a second bowl, combine the rest of the ingredients. Add to the dry ingredients and mix until combined. Pour into the prepared baking dish.
- Bake for 25 to 30 minutes. Let cool.
- Loosen the bars from the edge of the pan and place the entire square on a cutting board. Cut into 6 equal long thin strips and then cut in half to make 12 bars.
- Store in an air tight container for up to 2 days or wrap individually and freeze.