Alton Browns Protein Bars Recipes

GRANOLA BARS

Steps:

• Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.
• Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
• In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
• Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

ALTON BROWN'S PROTEIN BARS

Steps:

• Preheat oven to 350 deg.
• Line bottom of a 13x9" glass baking dish w/parchment paper and lightly coat w/canola oil. Set aside.
• 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 dish and bake for 35 minutes or until the internal temperature reaches 205 deg. Remove and cool completely before cutting into squares. Store in an airtight container for up to a week.

PROTEIN BARS

Steps:

• Heat oven to 350ºF. Line the bottom of a 9-by-13-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside.
• 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. One at a time, add the apple juice, brown sugar, eggs, and peanut butter, whisking to combine after each addition. Once combined, add the tofu mixture to the protein powder mixture and stir well to combine. Fold in the dried fruit. Spread evenly in the prepared baking dish and bake until the internal temperature reaches 205ºF, about 35 minutes. Remove from the oven and cool completely. Cut into squares and store in an airtight container for up to 1 week.

POWER BARS (AKA TASTY PROTEIN NUGGETS)

Steps:

• Combine first 5 ingredients in a large bowl.
• Whisk tofu until smooth in a small bowl.
• Add juice, sugar, eggs and peanut butter one at a time, mixing well.
• Pour tofu mix over dry ingredients and mix until just combined.
• Fold in fruit and nuts.
• Line a 9x13 pan with parchment paper and spray with canola oil non-stick spray.
• Spread batter in pan.
• Bake at 350F for approximately 35 minute.
• Cool completely before cutting.

PROTEIN BARS

Steps:

• 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.