Squash Hermits Protein Bars Recipes

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• Place the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and fluffy. With the mixer on low, add the egg, scrape down the bowl, then mix in the molasses.
• Sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. With the mixer on low, slowly add the dry ingredients to the butter mixture, mixing just until combined. Mix in the raisins and crystallized ginger. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
• Turn the dough out onto a very lightly floured board, form it into a disk with lightly floured hands, and cut it in half. Roll each half into a log 12 inches long and place them 3 inches apart on the prepared sheet pan. Bake for 20 minutes; the logs will still be soft in the center.
• Meanwhile, whisk the confectioners' sugar with 5 to 6 teaspoons rum to make a pourable glaze. While the logs are still warm, drizzle the glaze back and forth across the logs with a teaspoon and sprinkle them with the lemon zest. Allow to cool. Cut each log crosswise into 1 1/2-inch-wide bars.

Steps:

• Spray an 8 x 8-inch square baking pan with nonstick cooking spray and set aside.
• In a large bowl, combine the oatmeal, whey powder,flax seeds and nonfat dry milk; mix together.
• In a separate bowl, whisk together the peanut butter,water and vanilla. Add the peanut butter mixture to the dry ingredients and stir to form a sticky dough. Stir or knead in the raisins.
• Using wet hands or a rubber spatula sprayed with cooking spray, spread the mixture evenly into the prepared pan.
• Freeze for one hour or refrigerate for several hours, until the mixture is firm enough to cut.
• Cut into nine squares. Wrap individually and store in your refrigerator to grab on your way out the door.

Steps:

• 1. Mix all dry ingredients well.
• 2. Mix together almond butter and coconut oil in a small cup (if the oven is warm (not hot!) I place it in there for a minute to soften it before stiring.
• 3. Add almond butter and oil to dry ingredients and mix WELL (I actually use my hands to do this). The mixture will be rather dry and crumbly.
• 4. Add vanilla extract and water (I'd recommend adding water gradually, starting with 1/4 cup, so you don't overdo it) and mix well.
• 5. Grease a 9x9 pan (or similar size) and press dough into pan. I press for a few minutes with my hand to create a consistent thickness.
• 6. Chill in the fridge for several hours to set, then cut into approximately 6 pieces. Wrap each one individually for a quick snack, or store them with wax paper in-between.

Steps:

• Preheat oven to 350°.
• In separate bowls, combine dry ingredients and wet ingredients. Mix together.
• Stir in chopped nuts and fruits.
• Spray or grease parchment paper and place on a baking sheet or bar pan; spread mixture evenly onto paper.
• Bake at 350° for 30 minutes, or until golden.
• Let cool; cut into squares.

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease cookie sheets.
• In a large bowl cream together butter, sugar and spices. Beat in the eggs one at a time. Sift in the flour, baking soda and salt and stir until well blended. Stir in molasses and raisins.
• To make bar cookies: Spread mixture on cookie sheet and bake for 25 minutes. Cut into bars while warm and let cool on wire rack.
• To make drop cookies: Preheat oven to 375 degrees F (190 degrees C). Drop batter about 2 inches apart on greased cookie sheet and bake 12 to 15 minutes. Let cool on wire racks.

Steps:

• Preheat oven to 375°. Cover raisins with boiling water. Let stand for 5 minutes; drain and set aside. , Whisk together next 6 ingredients. In another bowl, combine molasses, butter, egg white and vanilla; stir into dry ingredients just until moistened. Fold in walnuts and raisins (batter will be wet)., Divide batter in half; spread each half (wetting hands, if necessary) into a 12x2-in. rectangle 2 in. apart on a parchment-lined baking sheet. Bake until edges are lightly browned and set, 10-15 minutes., Transfer rectangles to a cutting board; with a serrated knife, cut diagonally into 1-1/2-in. bars. Remove to wire racks to cool. Store in an airtight container.

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 oven to 350 degrees.
• Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda and salt together in a bowl.
• Mix egg whites, Splenda, baby food carrots and water (optional) in a bowl.
• Add wet ingredients to dry ingredients and mix together.
• Spray glass pyrex dish with non-stick butter spray.
• Pour ingredients into dish.
• Bake 20-30 minutes.

Steps:

• Mix ingredients in a large bowl. Pour into non-stick cake pan. Bake at 300o F for 25 minutes or until firm. Let cool slightly before cutting.
• We have made these into 8 small bars, but you could easily make into 4 larger ones, with double the protein (e.g., 23 g protein per bar).
• If you don't want the fat replace the oil with unsweetened applesauce. It will taste just as good and still retain the moist but firm texture.

Steps:

• Preheat oven to 350 degrees F.
• Combine all dry ingredients in one bowl.
• Melt cocoa butter with canola oil in a small glass bowl in the microwave. 2 minutes at 75% power should do it.
• Mash beans well with a potato masher in a medium bowl.
• Add cocoa butter and oil, honey, apple sauce and eggs to beans, stirring well with each addition.
• Alternatively, put beans, butter and oil, honey, apple sauce and eggs in a blender and blend until smooth.
• Add bean mixture to dry mixture and stir to combine.
• Spread mixture into a 9x13" non-stick (or greased) cake pan.
• Bake for 20 to 30 minutes, until dry to the touch and lightly browned at the edges.
• Cut into 12 bars.

Steps:

• Mix all ingredients (except coconut) together in a bowl.
• Spread half of mixture evenly in bottom of pan.
• Add layer of coconut.
• Spread 2nd half of mixture over coconut layer.
• Place in fridge overnight and cut into 8 individual squares.