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Apricot and Almond Protein Bar
The ingredients in many commercial cereal or cake bars are bound together with a butterscotch mixture full of sugar and saturated fat. These delicious bars are sweetened naturally with apricots and orange juice. They also use almond nut butter but you could add peanut butter or tahini. I also often add a scoop of protein powder to give them a real protein boost - great for a filling snack, breakfast or post sport food.- Christine Bailey - christinembailey@hotmail.com
Makes about 16 bars
Ingredients
3 large oranges pips removed
225g (8oz) dried apricots, chopped
170g (6oz) Almond nut butter, peanut butter or tahini
225g (8oz) porridge oats or buckwheat, millet flakes
1 scoop vanilla protein powder, optional
125g (4 1/2 oz) wholemeal self raising flour or gluten free flour mix
25g (1oz) mixed seeds e.g. sunflower, sesame, hemp, pumpkin
1/2 tsp bicarbonate of soda
1tsp ground cinnamon
125g (4 1/2 oz) additional dried apricots, chopped
1 scoop vanilla protein powder, optional
Method
- Preheat the oven to 190°C, gas mark 5.
- Place the oranges, apricots, nut butter in a blender and puree to form a thick paste.
- Place the porridge oats, flour, seeds, protein powder is using, soda and cinnamon in a large bowl. Stir in the chopped dried apricots. Add the apricot puree and combine thoroughly. Press the mixture into a greased shallow rectangular tin, approximately 20cm by 35cm. Smooth the top with the back of a spoon.
- Bake in the oven for 20-25 minutes until golden brown. Leave to cool in the tin for 10 minutes before turning out. Cut into small bars.
- Store in an airtight container. As it contains a high proportion of fruit it is best kept in the fridge. It also freezes well.