Allergy Friendly Protein Bars

Each bar is 150 calories, 8g protein, 10g fat and 11g of carbs. Most adults would eat 1-2 as a serving

Ingredients: Makes 21 bars!

For bottom layer:

3 1/2 C Oat flour, gluten free (if allergic to oat flour you can use almond flour)

3/4 C Pure maple syrup (possibly more depending on your flour brand)

3 tbsp melted coconut oil or avocado oil

2 1/2 scoops vegan vanilla protein powder (can omit if you have a legume allergy) I use Truvani

1 1/2 tsp vanilla extract

pinch of salt

5 tbsp of water

1. Make the crust first! Combine all the ingredients in a bowl until crumbly and wet. You may need to add more maple syrup or oil depending on how dry your flour is. Adjust as needed
2. Line a 9×13 pan with parchment paper. Press the crust into the pan as evenly as possible. Pop the pan in the freezer while you make the next layer

Ingredients for “peanut butter layer”

1 1/2 C Sunbutter or granola butter or nut butter if not allergic

3 tbsp Pure maple syrup

3 tbsp avocado oil or melted coconut oil

2 scoops vital protein collagen powder-I used this because is has no flavor but you can use the protein of your choice

1. In a bowl combine all the ingredients until smooth.
2. Remove your crust from the freezer and spread the “peanut butter” layer on top as evenly as possible
3. Return to the freezer

Ingredients for berry layer:

2 C mixed berries frozen, thawed and mashed

3 tbsp chia seeds (you can also use ground flax seeds or 1 1/2 tbsp arrow root powder or corn starch)

1 1/2 tbsp pure maple syrup

1 tbsp lemon juice

1. Add all the ingredients to a bowl and mashed the berries until most are pureed
2. Let the mixture stand 10-15 minutes until it’s firmed into a gel
3. Pour the berries on top the ‘peanut butter’ layer and smooth out the top.
4. Return to the freezer for at least 20 minutes before cutting
5. Cut the bars with a large knife.
6. Store in the refrigerator for 1 week or frozen for 2 months

****For a purse friendly bar. Use Chia smash jam instead of the fruit layer. This will stay fresh up to 4 days at room temperature.