Lemon Protein Bars
adapted from Jamie Eason's Lemon Protein Bar Recipe
Ingredients:
1 cup oat flour
2 scoops vanilla whey protein
1/4 tsp salt
1/2 tsp baking soda
5-6 oz lemon juice (I usually squeeze fresh lemons. You could use more or less depending on how "lemon-y" you want them.)
4 egg whites
1/3 cup Stevia in the Raw
8 oz applesauce baby food
Directions:
1. Preheat oven to 350 degrees.
2. Mix the following together in a large bowl:
- Oat Flour
- Vanilla Whey Protein
- Salt
- Baking Soda
3. Mix the following together in a small bowl:
- Lemon Juice
- Egg Whites
- Stevia in the Raw
- Baby Food
4. Combine the ingredients from the small bowl into the large bowl & mix together.
5. Spray an 8X8 dish (I use Pyrex) with non-stick spray & add the batter to the dish.
6. Bake for 25 minutes in oven.
Makes 16 squares
Serving size = 2 bars
Macros:
Calories: 86
Fat: 1 g
Carbs: 10 g
Protein: 9 g
He & She Tip: Jamie Eason has suggested another variation of this recipe. She suggested to take out 1/2 the applesauce (baby food) & add fat free cottage cheese instead & also use all quick oats instead of oat flour.
Store these in the refrigerator or freezer since they do not have preservatives & will spoil if left out.
Have you tried these or the original recipe? Have you tried the variation she suggested? Which did you like best?
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Enjoy!
- Whitney
*Recipe from BodyBuilding.com. You can find it here.
First off, I love your blog. It's absolutely adorable. Second, I love Tosca Reno and I'm thrilled to find someone else who adores her as well! Third the bars above look so good! I have the same recipe and have been meaning to make them for a while. Yum!
ReplyDeleteMuch love, Emily
Thank you Emily for your nice comment! We love it that you enjoy our blog! The adaptation above is my favorite! Let us know if you ever have any questions or ideas!
DeleteI just made these and they were AWESOME! I loved this version the most by far and I think they're my new favorite protein bar flavor. I put them in muffin tins (16 muffins) and cooked them for about 15 min and they turned out so moist and wonderful! My hubs LOVED them and requested I use poppy seeds next time. Good idea hubs.
ReplyDeleteThank you! I have made these about 4 different ways & I finally got them the way I wanted with the recipe above! Slight changes to Jamie's recipe made a big difference! Good idea with the poppy seeds & using muffin tins!
DeleteHey just wondering what type of cooking spray you use? All the ones I seem to find have a high amount of sodium and saturated fats. Thanks!
ReplyDeleteAmanda
Hi Amanda!
DeleteI would recommend getting a spritzer bottle and using pure olive oil in the bottle. It's much cleaner than anytime of sprays from the grocery and incredibly economical.
Tiffany
If I am going to replace the stevia with xylitol do you know how much I should use??
ReplyDeleteTechnically, you would use the same amount. I find xylitol to be a little sweeter tasting than stevia, so I may use a little less - it's really up to you!
DeleteQuestion- I made these last night and I'm not sure if I did somthing wrong. The flavor is great, but they took 52 minutes to cook and are still very 'creamy' opposed to a cake like texture. Is this how they are supposed to be? No complaints, just curious!
ReplyDeleteDeanna,
DeleteThat's really strange that they took so long to cook. What type of pan were you using? This can impact cooking time and taste quite a bit!
Tiffany
Hi I am new to your blog and really enjoy all the info. I have tried the protein powder your recommened and enjoy it. I have also tried this recipe and wondering if I did something wrong. My batter was extremely thick...not pourable at all. I did use coconut flour instead of oat flour and only 4oz lemon juice(more would have been too lemony for me) but thats the only changes I made. The taste is one to be acquired but wondering if thats due to the coconut flour or if its supposed to be that way. They weren't horrible just different, i'm gonna stick with it though. I wasn't sure what consistency and taste to expect.
ReplyDeleteP.S. I also copied some of your other recipes and look forward to trying them....(chocolate protein bars, brownies, and quiona bites).
Thanks again,
Anna
I would imagine the taste and consistency issues are due to the coconut flour. I would think that it takes a bit more processing to make coconut flour and, as a result, is very thick when rehydrated. Are you trying to use coconut flour to avoid gluten? If so, the oat flour we use is gluten free. Experiment a bit with the lemon juice...it shouldn't be too strong with the recommended amounts.
DeleteI really like these! I made a batch and added poppy seeds, too. I had to guess on the whey protein because mine has no scoop inside. I am VERY limited as to what I can buy in our small town. Please tell me how big is the scoop in teaspoon or tablespoon or cup size. Thank you very much!
ReplyDeleteHey! The scoop may be buried in your protein powder at the very bottom (annoying, I know!). When cooking I use "heaping" scoops of protein powder. I just weighed one heaping scoop & it was 24 grams. This is equal to about 4 tablespoons. I hope this helps!
DeleteDo you know if there's anything I can use in place of the stevia? I haven't tried it in the raw but most sweeteners make me nauseous.
ReplyDeleteJust made these and loved them! I did muffins instead and subbed agave nectar for the stevia (why I had on hand ;) How do you recommend storing these? Do you normally freeze and reheat or keep them out?
ReplyDeleteStore these in the refrigerator or freezer since they do not have preservatives & will spoil if left out. I do not normally reheat them because I like them cold! :-)
DeleteI found a site (the chef and the dietician) that uses dates or date syrup for natural sweetener because it is unprocessed. I'm not sure how many to use, but it might be something to check into.
DeleteI just made these.. I was naughty and added less a 1/4 cup of white choc chips i had left over from baking ( i wanted to get rid of them!). AMAZING!!! I brought them to work and even the non health foodies liked them! You guys have a great website. This is the third recipe I have made from your site! I'll def be making more!!
ReplyDeleteThanks Sarah! Yes, that was a bit naughty, but I'm sure they were wonderful!
DeleteThese came out great! I used Ideal Brown Sugar (which I bought because you recommended) instead of Stevia and I added some ground flax to it. So yummy! It doesn't even taste like a protein bar!
ReplyDeleteAlso, I just finished my week's worth of cooking and prepping. I even got my fiance on board! We both eat clean now and it's thanks to your blog. He has lost 10lbs and I have lost 6lbs in the last month by changing our diet and my fibromyalgia symptoms have improved greatly! I am in the process of reading Tosca's book and Suicide by Sugar and I can't wait for the next phase of my journey! Thank you so much for the inspiration!!
Tanya, what an inspiration you are!! Keep up the good work and we are so happy to hear about your and the fiance's progress! Glad you are feeling better too!
DeleteInstead of using baby food applesauce - I was thinking about using 8oz of your He and She Slow Cook :: Clean Crock Pot Cinnamon Vanilla Applesauce. That should work fine, right?
ReplyDeleteYou can definitely do that! Just note - it will change the mets for the bars.
DeleteI made these- thought I had lemon juice in the fridge- only had lime- also only have the liquid stevia??? I just eyeballed it and they are still good!! Meant to follow the adaption- with the quick oats and cottage cheese- Made my own apple sauce just by microwaving and mashing some apples... Realized I had too much apple sauce but had already mixed it all so nixed the cottage cheese.....
ReplyDeleteNext time I will hopefully be more organized and actually follow the recipe! With all my errors it still tastes good! Just wondering if you guys ever use the 'liquid' (dropper style) stevia & if so how much would you put?? (I think i overdid it as would prefer these a little less sweet)
Love your blog. You guys are an inspiration! I have just thrown the turkey chilli in the slow cooker as well, looking forward to dinner tonight :) Also made the egg muffin quiches this morning- can't wait for hubby to try them!! Looking forward to 'grab'n'go' breakies for the week!!
Tiffany---are you saying that you like the recipe as written above or you like them better with the quick oats? The lemon bars are the only bars of Jaime's recipes that I don't like and I would like to try them again differently to see if I like them.
ReplyDeleteI just made these bars using the original recipe and they are so yummy! They remind me a lot of lemon bars. :) I will definitely have to try your recipe next time, and maybe even use key lime juice instead for a different variation!
ReplyDeleteI just made these and they are really good! I used whole wheat flour since I already had it on hand. Is that okay?
ReplyDeleteQuick question: how many grams of protein powder equal 1 scoop for your recipes? I have found different types of powders seem to have different size scoops!
ReplyDeleteThe comment above says: "Hey! The scoop may be buried in your protein powder at the very bottom (annoying, I know!). When cooking I use "heaping" scoops of protein powder. I just weighed one heaping scoop & it was 24 grams. This is equal to about 4 tablespoons. I hope this helps!"
DeleteI just happened to read that answer! It looks like they haven't been answering questions this year.
Your blog is such an inspiration! I have a long way to go, but with resources like this, I think I can do it. Question: Is Truvia the same as Stevia? And what exactly is "in the raw." I followed the link for it and it is way too expensive for my husband's pastor's salary! Any alternatives you could suggest?
ReplyDelete