Britt’s Balance Bars.

Me trying to make protein bars is like The Lord of the Rings. Or the search for the Holy Grail. Hiking to the top of Mt. Everest, maybe. It’s been a long, epic quest.

When it comes to homemade bars, it seems you can make them taste good, but the nutrition stinks. Or they are dry and gross and the nutrition profile looks great.

I’m not joking–I’ve probably tried to make 20 sets of bars. Fail, fail, fail…

But my loss is your gain! This recipe is the result of me chasing after the perfect protein bar. Does this taste exactly like a Cliff or Luna bar? Nope, but it doesn’t have the heaps of sugar they do. Does it mirror the candy-bar-tasting Zone bars? No, but it doesn’t have weird ingredients like “sugar alcohol.” (What the heck is that?)

The short version: these are my “balance” bar–because on the scale of taste and nutrition, they’re right in the sweet spot.

Britt’s Balance Bar

Loaf Pan = Secret Weapon

1 T coconut oil

1/4 C almond butter

2 T  agave syrup

1/2 cup mashed banana (about 1 medium)

2 scoops vanilla protein powder

1/4 Cup egg white

1 C rolled oats

*Heat coconut oil, almond butter. agave and banana over medium heat until all the ingredients melt together.

*Remove from heat and stir in egg white, protein powder and finally–when everything is nicely mixed–the oats.

*For perfectly shaped bars, pour into a 8 container mini-loaf pan. Alternatively, use an 8×8 pan. Bake at 350 for 15 minutes.

From my amateur calculating skills (hey there Calorie King!) these have about 150 calories, 6.5 grams of fat and 8 grams protein. Balanced, no?

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7 thoughts on “Britt’s Balance Bars.

  1. Perhaps we can chalk it up to a hard head? 🙂 Yes, the pan is silicone. It had been in my drawer for ages, never used and then I thought…hmm…bar shape! They pop right out in perfect little portions. No cutting.

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