2 3/4 ounces whole-wheat flour, approximately 1/2 cup
3/4-ounce wheat germ, approximately 1/4 cup
1/2 teaspoon kosher salt
3 ounces raisins, approximately 1/2 cup
2 1/2 ounces dried cherries, approximately 1/2 cup
3 ounces dried blueberries, approximately 1/2 cup
2 1/2 ounces dried apricots, approximately 1/2 cup
1 (12.3-ounce) package soft silken tofu
1/2 cup unfiltered apple juice
4 ounces dark brown sugar, approximately 1/2 cup packed
2 large whole eggs, beaten
2/3 cup natural peanut butter
Canola Oil, for pan
Instructions
Line the bottom of a 13 by 9-inch glass baking dish with
parchment paper and lightly coat with canola oil. Set aside. Preheat
the oven to 350 degrees F.
In a large mixing bowl, combine the protein powder, oat bran,
wheat flour, wheat germ, and salt. Set aside. Coarsely chop the
raisins, dried cherries, blueberries and apricots and place in a small
bowl and set aside.
In a third mixing bowl, whisk the tofu until smooth. Add the
apple juice, brown sugar, eggs, and peanut butter, 1 at a time,
and whisk to combine after each addition. Add this to the
protein powder mixture and stir well to combine. Fold in the
dried fruit. Spread evenly in the prepared baking dish and bake
in the oven for 35 minutes or until the internal temperature
reaches 205 degrees F.
Remove from the oven and cool completely before cutting into
squares. Cut into squares and store in an airtight container for up
to a week.
Originally Submitted
8/18/2010
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