With this crave-worthy recipe at your fingertips you’ll no longer worry about falling off the healthy eating band-wagon at snack time. Plus, you can spread your great inspiration by making an extra batch to share with friends and co-workers.
The best part is that because this isn’t a perfectly scientific recipe, it can be a clearinghouse for your pantry. Don’t have sunflower seeds or sun butter on hand? No problem, swap them out for chopped pumpkin seeds and that last 1/3 of a jar of nut butter lurking in the back corner. Or, put those pecans leftover from holiday baking to work in place of almonds, all in the name of good eating.
Even with this versatility, be sure to stick with the crystallized ginger (at least for your first batch) because it is undoubtedly the superstar of this recipe (less Kim Kardashian, more Dame Judi Dench).
Let us know how your batch turns out and if you made following these exact directions, or if you got creative!
Ginger-Vanilla Protein Bars
2 tablespoons butter
1/4 cup maple syrup
1/4 cup unsweetened almond milk
scant 1/2 cup Life’s Abundance Vanilla Plant Protein
1 cup oats (gluten free optional)
1 cup corn flakes, pounded to large crumbs
1/2 cup raw almonds, finely chopped
1/3 cup sunflower seed butter
1/4 cup sunflower seeds
1/2 cup crystallized ginger, chopped (approx. 3 oz whole pieces)
1/4 cup unsweetened shredded coconut (optional)
In saucepan over medium low heat, melt butter, whisk in maple syrup. Add milk and protein powder, whisk together until smooth. In large bowl, add oats, corn flakes, almonds, sunflower seeds and about 3/4 ginger pieces. Pour melted butter mixture over dry ingredients, mix together thoroughly. Add sun butter to mixture and mix well, kneading with hands if necessary. Line a 9×9 baking dish with parchment, foil or non-stick spray. Transfer mixture into pan; using a spatula or damp hands, press down firmly in even layer. Sprinkle shredded coconut and remaining ginger pieces, press down into bars. Bake at 325 for 20 minutes. Let cool completely before cutting.