Cranberry and Seed Protein Bar

Looking for a mid-morning snack that’s full of goodness and delicious? Look no further than our Cranberry and Seed Protein Bars. Crunchy, crispy and naturally sweetened with cranberries and maple syrup.

INGREDIENTS

150g wheat-free | gluten-friendly rolled oats

50g Superflora Plant-based Chocolate protein powder

40g sesame seeds

30g white or black chia seeds

30g peppitas

60g cranberries

30g coconut, desiccated or flaked

30g golden or brown linseeds

90ml coconut oil, melted

60ml rice malt

40ml maple syrup

METHOD

1.          Pre-heat your oven to 180C degrees.

2.          Line a tray with baking paper. I used a 28 x 18 x 3.5cm medium-sized cookie tray

3.          Combine all dry ingredients in a large mixing bowl.

4.          Melt coconut oil gently in the microwave, add rice syrup and maple syrup. Mix with dry ingredients.

5.          Flatten into tray, using the back of a spoon or spatula to press down well.

6.          Bake for 25 mins at 180C. Remove and rest in the baking tray until cool.

7. Once cooled, use a sharp knife to cut into bars. If it appears to crumbly after the first cut, put it in the fridge for 20 mins to “set” and then try again. Depending on the shape of your tray, this recipe makes 12 medium-sized bars.

FODMAP NOTES:

Depending on the exact shape of your baking tray, this recipe makes 12 medium-sized protein bars. While some of the ingredients contain fodmaps in large quantities, once divided into 12 serves, each individual protein bar is low in fodmaps according to the recommended serving sizes in the Monash App.