Prep 25 mins
Cook 35 mins
Adapted from Alton Brown, and highly recommended by my friend Tom. These protein bars are not only good for you, but they taste great as well. You can customize the recipe by adding whatever type of dried fruits you personally like. Tom recommends adding dried pineapple and some coconut.
- 1 cup powdered soy protein concentrate
- 1⁄2 cup oat bran
- 1⁄2 cup whole wheat flour
- 1⁄4 cup wheat germ
- 1⁄2 teaspoon kosher salt
- 1⁄2 cup raisins
- 1⁄2 cup dried cherries
- 1⁄2 cup dried blueberries
- 1⁄2 cup dried apricot
- 1 (12 1/3 ounce) package soft silken tofu
- 1⁄2 cup apple juice
- 1⁄2 cup dark brown sugar
- 2 large eggs
- 2⁄3 cup natural-style peanut butter
- canola oil, for pan
- Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside.
- Coarsely chop the raisins, dried cherries, blueberries and apricots and place in a small bowl and set aside.
- In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit.
- Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F.
- Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.
Changed a few things for convience as well as personal preference, but not enough, I think, to change a great tasting bar! I used the regular protein powder I had on hand, omitted the blueberries (although I had them) & used 1/2 cup of dried tart Fuji apple chunks, as well as 1/2 cup of dried pineapple! Everything else was as listed! Thanks for sharing ~ Your bars are OUTSTANDING! [Made & reviewed for one of my adoptees in this Spring's Pick-A-Chef]