Soooo, pretty sure I’ve covered all the bases of what these bars can be free of. Although they are free of some of the main allergens, they certainly aren’t free of taste. That’s all that matters, right? Yes.
I make protein bars every week as part of my food prep, and I’ve always been interested to try one without eggs. Variety is the spice of life, but I was always too scared though because seriously, wtf do you use in place of eggs? I’m no chef or recipe master, so I just decided to wing the crap out of it and hope for the best.
First thing I did, I made chia pudding. Yeah, that’s right. Sounds like it has nothing to do with protein bars… but trust me.
- 1/2 C. Chia Seeds
- 1 1/2 C. Liquid
Wow, I’m a genius. Such a hard recipe! I promise you can do it though. Make this first, and leave in the fridge overnight.
Once you go to make these bars (the next day – patience people), the pudding will be ready!
Pumpkin Protein Bars
- 1/2 C. Applesauce
- 2 tsp. cinnamon
- 2 tsp. pumpkin pie spice
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. vanilla extract
- 5 Tbsp. chia pudding*
- 1 can pumpkin puree
- 2 cups gluten-free rolled oats pulsed into flour
- 2 scoops vanilla protein (I used Genceutic Naturals Plant Head Raw Vegan)
- 1/2 C. Vanilla Almond Milk
- 1/4 C. chopped walnuts or pecans
- 1/4 C. Raisins
Mix the first 10 ingredients together. Then mix in the flour, protein, and almond milk. Lastly, fold in the nuts and raisins.
Bake at 350 degrees for 35 minutes.
Makes 24 squares.
I think the different type of protein made a bit of a difference, in a good way! I’ve never tried this powder before, but I liked the stats and it turned out to be awesome.
As for the bars, I love mine heated up and slathered in nut butter. Nut butter on ALL.THE.THINGS. Heck yeah.
Let me know if you try it. Enjoy!