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Angie’s Recipe of the Day: Paleo Protein Bars

March 01, 2013
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Angie’s Recipe of the Day: Paleo Protein BarsIngredients
1 Tbsp ground flax seeds (flax meal)
1 1/2 Tbsp water
1 1/2 cups slivered almonds
2 cups shredded unsweetened coconut
1/3 cup raw sunflower seeds
1/3 cup raw pumpkin seeds (hulled)
2 tsp cinnamon
3/4 tsp baking soda
1/4 tsp sea salt
1/2 cup plain protein powder (or Advocare Muscle Gain Powder)
1/3 cup extra virgin coconut oil, liquified
1/4 cup unsweetened natural almond butter
1/4 cup raw honey, liquified
1 egg
1 Tbsp pure vanilla extract
3/4 cup dark chocolate chips and/or dried fruit (optional)

Preparation

Preheat oven to 325 degrees F.
Prepare a 9×13 baking dish by lightly coating it with coconut oil.
Combine flax meal and water in a small bowl and set aside.
Place flax mixture, coconut oil, almond butter, honey, egg, and vanilla in a large bowl. Use a fork or whisk to combine.
In another large bowl, combine almonds, coconut, sunflower seeds, pepitas, sesame seeds, cinnamon, baking soda, sea salt, and protein powder.
Transfer dry mixture into the large bowl with the wet ingredients. Stir thoroughly with a spoon until well combined. The mixture will be somewhat dry. Take your time with it to make sure everything is well mixed.
Fold chocolate chips or dried fruit in to batter, if desired.
Press mixture firmly into the baking dish. (Mixture will be sticky.)
Bake for 20-25 minutes or until the top is lightly browned. Remove from oven and press top down with a spatula or your hands to remove any puffiness.
Cool on the stovetop, then transfer the dish to the refrigerator to cool completely.
NOTE: Wait to cut bars until completely cooled as they will not hold shape well.
Cut into bars and wrap individually in plastic, parchment, or waxed paper, if desired. Store in the refrigerator for a grab-and-go snack.

Photo: Angie's Recipe of the Day:  Paleo Protein Bars</p>
<p>Ingredients<br />
1 Tbsp ground flax seeds (flax meal)<br />
1 1/2 Tbsp water<br />
1 1/2 cups slivered almonds<br />
2 cups shredded unsweetened coconut<br />
1/3 cup raw sunflower seeds<br />
1/3 cup raw pumpkin seeds (hulled)<br />
2 tsp cinnamon<br />
3/4 tsp baking soda<br />
1/4 tsp sea salt<br />
1/2 cup plain protein powder (or Advocare Muscle Gain Powder or almond flour)<br />
1/3 cup extra virgin coconut oil, liquified<br />
1/4 cup unsweetened natural almond butter<br />
1/4 cup raw honey, liquified<br />
1 egg<br />
1 Tbsp pure vanilla extract<br />
3/4 cup dark chocolate chips and/or dried fruit (optional)</p>
<p>Preparation</p>
<p>Preheat oven to 325 degrees F.<br />
Prepare a 9x13 baking dish by lightly coating it with coconut oil.<br />
Combine flax meal and water in a small bowl and set aside.<br />
Place flax mixture, coconut oil, almond butter, honey, egg, and vanilla in a large bowl. Use a fork or whisk to combine.<br />
In another large bowl, combine almonds, coconut, sunflower seeds, pepitas, sesame seeds, cinnamon, baking soda, sea salt, and protein powder.<br />
Transfer dry mixture into the large bowl with the wet ingredients. Stir thoroughly with a spoon until well combined. The mixture will be somewhat dry. Take your time with it to make sure everything is well mixed.<br />
Fold chocolate chips or dried fruit in to batter, if desired.<br />
Press mixture firmly into the baking dish. (Mixture will be sticky.)<br />
Bake for 20-25 minutes or until the top is lightly browned. Remove from oven and press top down with a spatula or your hands to remove any puffiness.<br />
Cool on the stovetop, then transfer the dish to the refrigerator to cool completely.<br />
NOTE:  Wait to cut bars until completely cooled as they will not hold shape well.<br />
Cut into bars and wrap individually in plastic, parchment, or waxed paper, if desired. Store in the refrigerator for a grab-and-go snack.
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