Vegan Multi-Grain Protein Bars
I always try to keep a batch of these protein bars in the freezer to give me a little boost following my workouts. They remind me of Clark Bars, although the last time I had one of those was decades ago. I suspect if I tasted a Clark Bar now, I’d prefer these. Without a doubt, they’re much more nutritious, too!
The recipe is from Bob’s Red Mill, and uses Bob’s 5-Grain cereal. While Bob’s doesn’t call these vegan (unfortunately, many of their recipes aren’t), they can easily be veganized by replacing honey with maple syrup. They take less than 30 minutes to make, and are really handy for eating after a workout or for a convenient and nutritious low-calorie snack.
The recipe makes a total of 500g, and I usually cut them into 25 (20g sized) logs, which comes out to 3g protein and just 90 calories each.
Ingredients:
1 1/2 cups Bob’s 5-Grain Rolled Cereal
1/2 cups honey (maple or brown rice syrup)
1/2 cup wheat germ
1/2 cup peanut (or other nut) butter
2 t vanilla
1/2 cup coconut, shredded
Method:
Mix together all ingredients, except coconut. Shape into a long log, and roll in the shredded coconut. Wrap in wax paper and freeze until hard. Slice into 25 equal pieces (I use my digital kitchen scale, but you can just eyeball it). These can keep in freezer for months (but I guarantee they won’t last that long!)
One more thing: If you eat them frozen like me, make them no thicker than your thumb to avoid giving yourself a jaw-ache.
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