Dads Ultimate Protein Bar Recipes

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.

Steps:

• Combine all ingredients in a mixing bowl (we use a Kitchen Aid) and pulse to mix to a dough like consistency. Transfer mixture to a well buttered 9 x 12 pan. Because mixture is very sticky I wet my hands and roughly mold to the pan. I then place a sheet of cling wrap over the mixture and smooth it out. Remove the wrap and place in an oven at 350 degrees for 12 minutes, or until the sides just start to appear done. Allow to cool completly before removing from the pan. Cut into bars and enjoy!
• I ran the nutrition analysis through another program that picked up the few left out here and there are 23 grams of protein in each bar!

Steps:

• Preheat the oven to 350°F (325°F for a glass pan).
• Lightly spray a 9- by 13- inch baking pan and a baking tray with nonstick spray.
• Mix together the protein powder, flour, oats, oat bran, cinnamon, and salt in a large bowl.
• Crumble in the brown sugar, rubbing it with your fingers to break up any clumps.
• Stir in the chocolate chips.
• Measure the yogurt, oil, and vanilla into a second bowl, stirring until well combined.
• Add the wet mixture to the dry, and mix patiently until thoroughly blended.
• (May use your hands-- it will be a thick batter, almost like a dough.) Transfer the mixture to the prepared pan, patting it evenly into place with your hands.
• Bake in the center of the oven for 15 minutes, then remove from the oven and cut into bars of any size or shape.
• Place the bars on the prepared baking tray and bake for another 15 minutes, or until golden around the edges.
• (For extra-crunchy bars, turn off the oven and leave them in there for up to 45 minutes longer.) Remove the bars from the oven, and place them on a rack to cool.
• Eat the bars within a few hours, or seal them in a heavy zip-style plastic bag and store in the freezer.
• For maximum crispness,"refresh" them in a toaster oven after defrosting.
• You can make the main recipe with any combination of the following adjustments: Replace the canola oil with 1/2 cup peanut butter or almond butter (softened in a microwave).
• Replace the flour with quinoa, ground to a powder in a blender or an electric spice grinder.
• Replace the yogurt with mashed silken tofu (soft or firm).
• Add 2 to 3 tablespoons powdered egg whites.
• Add up to 1 cup chopped nuts and/or sunflower seeds.
• For nondairy bars, replace the yogurt with unsweetened applesauce, canned pumpkin, or mashed banana.
• Add an extra pinch of salt if using pumpkin or silken tofu.