Recipe by vancouverlori
A protein bar with no refined carbs (except honey, which is ok for some people) and possibly no artificial sweeteners (depending on your whey powder). Most of the storebought ones are way too sweet, and this one is not that sweet but it does taste like real food! I use romano beans (Primo brand) because they are softer than most other kinds of beans, but other kinds of beans should be fine. You can use butter or margarine instead of the cocoa butter and canola oil.
Top Review by Matzahballsoup
I have been experimenting with low sugar protein bars for a little while and love the idea of using beans! I made some modifications- used pinto beas (it's all I had), replaced eggs with ground flax meal, reduced oil to 1 TBLS and used 1/2 cup of unsweetened applesauce. I also added cinnamon and omitted the honey. They were good, but not great. They definitely need the honey and I think I'll use adzuki beans next time since they're sweeter. All in all I like this recipe and plan to keep making modifications until I've got the perfect afternoon snack. Thanks for submitting this great alternative to the yucky mass-produced bars.
- 3⁄4 cup rolled oats
- 1⁄4 cup oat bran
- 1⁄2 cup unsweetened dried shredded coconut
- 1⁄4 cup wheat germ
- 1⁄3 cup whey powder
- 1⁄2 teaspoon baking powder
- 1⁄4 cup pumpkin seeds
- 1 (14 ounce) can romano beans, rinsed and drained
- 2 tablespoons cocoa butter
- 1 tablespoon canola oil
- 1⁄4 cup honey
- 1⁄4 cup unsweetened applesauce
- 2 large eggs, beaten
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Combine all dry ingredients in one bowl.
- Melt cocoa butter with canola oil in a small glass bowl in the microwave. 2 minutes at 75% power should do it.
- Mash beans well with a potato masher in a medium bowl.
- Add cocoa butter and oil, honey, apple sauce and eggs to beans, stirring well with each addition.
- Alternatively, put beans, butter and oil, honey, apple sauce and eggs in a blender and blend until smooth.
- Add bean mixture to dry mixture and stir to combine.
- Spread mixture into a 9x13" non-stick (or greased) cake pan.
- Bake for 20 to 30 minutes, until dry to the touch and lightly browned at the edges.
- Cut into 12 bars.