By Amy Chaplin
The combination of crunchy toasted seeds, creamy nut butter, and
chewy millet and dates makes this protein bar both energizing and
satisfying. Packed with superfoods like chia seeds, hemp seeds, flax
seeds and cacao, it’s the perfect afternoon snack to get you and your
family through until dinner. I also added some maca root powder (a South
American superfood), but you could add any other superfood or protein
powders you like, or simply leave it out.
There’s no need to turn on the oven, and this bar sets up in the freezer and can be stored there for up to three months, meaning you’ll always have a healthy snack on hand.
Superfood Protein Bars
Makes 24 bars (1 inch by 2 inches each)
Ingredients:
2 cups puffed millet
1/2 cup quick oats
1/2 cup ground flax seeds
1 cup mixed toasted seeds (sunflower, sesame and pumpkin seeds)
1/4 cup hemp seeds
1/4 unsweetened shredded coconut
2 tablespoons chia seeds
2 teaspoons maca powder, optional
10 pitted Medjool dates (about 1 cup)
3/4 cup almond or sunflower seed butter
1/4 cup extra virgin coconut oil
1/4 cup raw cacao or cocoa powder
1/4 cup brown rice syrup
4 teaspoons water
1 tablespoons vanilla extract
3/4 teaspoons sea salt
Directions:
Line a 13-by-9-inch pan with parchment paper and set aside. In a large bowl combine millet, oats, flax seeds, toasted seeds, hemp seeds, coconut, chia seeds and maca root, if using; set aside.
Roughly chop dates and add to a food processor along with remaining ingredients, and blend until combined. Add to dry mix and mix until completely combined.
Press evenly into prepared tray and freeze for 2 hours until completely cold and firm. Remove and slice into 24 bars. Store in an airtight container in the freezer for up to 3 months.
Per serving: Calories 165; Fat 12 g; Saturated Fat 3 g; Protein 5 g; Carbohydrates 12 g; Sugar 5 g; Fiber 3 g; Cholesterol 0 mg; Sodium 67 mg
Amy Chaplin is a chef and recipe developer based in New York City. She is the author of the award winning cookbook - At Home in the Whole Food Kitchen.
There’s no need to turn on the oven, and this bar sets up in the freezer and can be stored there for up to three months, meaning you’ll always have a healthy snack on hand.
Superfood Protein Bars
Makes 24 bars (1 inch by 2 inches each)
Ingredients:
2 cups puffed millet
1/2 cup quick oats
1/2 cup ground flax seeds
1 cup mixed toasted seeds (sunflower, sesame and pumpkin seeds)
1/4 cup hemp seeds
1/4 unsweetened shredded coconut
2 tablespoons chia seeds
2 teaspoons maca powder, optional
10 pitted Medjool dates (about 1 cup)
3/4 cup almond or sunflower seed butter
1/4 cup extra virgin coconut oil
1/4 cup raw cacao or cocoa powder
1/4 cup brown rice syrup
4 teaspoons water
1 tablespoons vanilla extract
3/4 teaspoons sea salt
Directions:
Line a 13-by-9-inch pan with parchment paper and set aside. In a large bowl combine millet, oats, flax seeds, toasted seeds, hemp seeds, coconut, chia seeds and maca root, if using; set aside.
Roughly chop dates and add to a food processor along with remaining ingredients, and blend until combined. Add to dry mix and mix until completely combined.
Press evenly into prepared tray and freeze for 2 hours until completely cold and firm. Remove and slice into 24 bars. Store in an airtight container in the freezer for up to 3 months.
Per serving: Calories 165; Fat 12 g; Saturated Fat 3 g; Protein 5 g; Carbohydrates 12 g; Sugar 5 g; Fiber 3 g; Cholesterol 0 mg; Sodium 67 mg
Amy Chaplin is a chef and recipe developer based in New York City. She is the author of the award winning cookbook - At Home in the Whole Food Kitchen.
See more of Amy’s recipes at amychaplin.com.
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