Everything’s Good Protein Bar

December 24, 2010 by Leanne Vogel November 8, 2017

Protein bar recipe made with buckwheat, gluten-free cereal, seeds and nuts.

Ingredients

• ¼ cup raw honey
• 3 tablespoon nut butter
• ½ cup blackstrap molasses
• 1 ½ teaspoon cinnamon
• 2 cup Perky’s crunchy flax
• 1 cup puffed millet, rice, amaranth, or quinoa
• ½ cup sprouted buckwheat
• 1 cup hemp seeds
• ½ cup sunflower seeds
• ½ cup pumpkin seeds
• 3 tablespoon sesame seeds
• 1 ½ cup unsweetened shredded coconut
• ¼ cup almonds, lightly ground with “S” blade in food processor
• 3 tablespoon flax seed meal
• 3 tablespoon ground chia seed
• 1 cup raisins, chopped
• 1 tablespoon extra virgin coconut oil

Instructions

1. Combine cereal, puffed grain, seeds, coconut, nuts, raisins and flax meal, and salba in a bowl. Set aside.
2. In a saucepan over medium heat, combine honey, nut butter, molasses and cinnamon and heat until well combined. Do not allow to boil and continue stirring.
3. Pour heated sugar mixture onto the dry ingredients until mixed through.
4. Lightly oil a cookie pan with coconut oil and press the mixture firmly until distributed
5. Cover, place in the fridge overnight
6. Cut bars, wrap in saran individually and place in freezer
7. Will keep up to a month. Tasty eaten frozen or thawed

Notes

To make nut-free: replace almond with extra sesame seeds. Can use tahini or pumpkin butter in replace of nut butter.

Nutrition Information Per Serving