Name: Gluten Free Protein Bars
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 1/2 cups oat flour ((gluten free)); 6 apricots ((dried)); 1/4 cup cocoa powder; 1/4 cup brown rice syrup; 1 cup oat flour ((gluten-free)); 1/2 cup rolled oats ((gluten-free)); 1/2 cup protein powder ((raw)); 1/4 tsp sea salt; 1 1/2 Tbsp chia seeds; 1 1/2 hulled hemp seeds; 1/2 cup peanut butter ((or almond butter)); 1 flax egg ((1 tbsp. ground flax + 3 tbsp water, mixed together in a small bowl)); 1/4 cup agave ((or raw honey)); 3/4 cup coconut milk ((from the carton, not can)); 1/2 cup chocolate chips ((vegan))

Gluten Free Protein Bars

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 10

Ingredients Method

Ingredients

1 1/2 cups oat flour (gluten free)
6 apricots (dried)
1/4 cup cocoa powder
1/4 cup brown rice syrup
1 cup oat flour (gluten-free)
1/2 cup rolled oats (gluten-free)
1/2 cup protein powder (raw)
1/4 tsp sea salt
1 1/2 Tbsp chia seeds
1 1/2 hulled hemp seeds
1/2 cup peanut butter (or almond butter)
1 flax egg (1 tbsp. ground flax + 3 tbsp water, mixed together in a small bowl)
1/4 cup agave (or raw honey)
3/4 cup coconut milk (from the carton, not can)
1/2 cup chocolate chips (vegan)

Method

Combine ingredients for crust in the food processor until a crumbly, thick dough forms. Dump into a bowl and set aside for later.
In a large bowl, combine dry ingredients for the next layer. Use a fork to mix well.
Combine flax and water in a small bowl, stir, and set aside for a few minutes until it starts to gel.
Add agave or honey, peanut butter, coconut milk, and flax egg to the dry ingredients. Mix roughly using the fork, then add mixture to the food processor.
Blend until the mixture is smooth – adding more coconut milk if it is too dry. It should be thick and sticky when you’re finished.
Line an 8×8 baking pan with parchment. Dump crust into the pan and press it out as evenly as possible. It helps to use a miniature rolling pin or the bottom of a drinking glass!
Dump the next layer on top the smoothed crust and spread it out. Don’t be afraid to get your hands dirty – this recipe calls for it! Set the pan into the refrigerator for 1 hour.
If desired, make the chocolate drizzle while the bars chill. Melt ⅓ c. vegan chocolate chips in a double boiler.
Lightly drizzle the chocolate across the bars and sprinkle hemp seeds over the top. Store in the refrigerator for up to 2 weeks.