A taste of the holidays without the guilt. Gingerbread cookie taste with protein power!
Ingredients:
½ cup creamy or crunchy unsalted natural almond butter (I used Trader Joes Raw Unsalted Crunchy) ¼ cup pure maple syrup
½ teaspoon vanilla extract
¼ teaspoon cinnamon
1/8 teaspoon ground ginger
1 teaspoon blackstrap molasses
½ cup oats (old fashioned, not quick, use a gluten-free oats such as Bob's Red Mill if you are on a gluten-free diet)
1.5 scoops of protein powder, preferably unflavored (the average scoop is about 4 tablespoons or¼ cup, 25-30 Grams, so 1.5 scoops would be approx. 6 tablespoons)*
Wax or parchment paper
Directions:
In a medium sized bowl, combine the maple syrup, vanilla, cinnamon, ginger, molasses and almond butter and mix well. Stir in the oats, protein powder and mix some more. Press mixture into an 8 by 8 inch pan. (Lining the pan with a large rectangular piece of parchment paper, placing the mixture on one side and then folding the paper over to press down works nicely since the dough is so sticky.) Chill in the fridge for an hour or more (if you can wait that long!) and cut into 8 bars and serve. Wrapping the individual bars in wax paper and storing in baggies is great for convenience. Store in the fridge. These bars also freeze well!
* I have had great success with using Nature’s Best Isopure Perfect Natural Protein Powder, unflavored- it is gluten-free, lactose free
Makes 8 bars
Serving size: 1/8th of recipe, 1 bar Calories 160 Protein 10 g Carb 12 g Fiber 2 g Sugars 7 g Fat 9 g Saturated fat 0 g Sodium 50 mg
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