Homemade Power Bars

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Homemade Power Bars

Postby pueppi on Sun Sep 07, 2008 9:35 am

I just ate a homemade "power bar" from a client yesterday. Wow was it good!

Anyone care to share a good recipe for these?
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Postby squash_blsm on Sun Sep 07, 2008 2:17 pm

Hmmm - I never thought of making them at home.

I go to allrecipes.com whenever I want to find something.
There was only one that looked good...
http://allrecipes.com/Recipe/Jo-Anns-Po ... etail.aspx
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Postby stonegirl on Sun Sep 07, 2008 2:21 pm

I've got an excellent one - I'll have to dig out the recipe. it's really easy and delicious, but really more of a meal replacement as it's kinda high in calories. but loaded with protein and YUM!
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Postby Timedess on Sun Sep 07, 2008 2:56 pm

Um... can you get the recipe from the client? <g>
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Postby EgoMagickian on Sun Sep 07, 2008 11:35 pm

Yes, and share it with us! :-D
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Postby pueppi on Mon Sep 08, 2008 7:57 am

Timedess wrote:Um... can you get the recipe from the client? <g>


I got it that night, and will share it when I have time to sti down here for a bit and re-write it for ya'll.

Just didn't have time, so thought I'd type a quickie to see what other recipes were out there while it was still on my mind. :)

Coming soon......
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Postby pueppi on Wed Mar 25, 2009 5:55 pm

OK, it only took me since Sept. to get this completed.

Here is the handy-dandy recipe. It comes from: The Eat-Clean Diet Cookbook / By: Tosca Reno


Clean-Eating Power Protein Bars

NUTRITIONAL VALUE PER SERVING:
Calories: 290 | Calories from Fat: 73 | Protein: 15g | Carbs: 40g
Dietary Fiber: 5g | Sugars: 11g | Fat: 8g | Sodium: 80mg

24 Servings
30 minutes prep
30 minutes cooking


INGREDIENTS:
  • 1 cup / 240 ml whey or soy protein powder (or use the kind you are already familiar with)
  • 1/2 cup / 120 ml quinoa flour or flour of your choice - amaranth, millet, spelt, kamut
  • 2 cups / 480 ml rolled oats - not instant
  • 1/2 cup / 120 ml oat bran
  • 1/2 cup / 120 ml coarsely chopped flax seed
  • 1/2 cup / 120 ml wheat germ
  • 1 tsp / 5 ml sea salt (don't skimp on this - sea salt provides valuable minerals and elements)
  • 1 tsp / 5 ml cinnamon
  • 1/4 tsp / 2.75 ml nutmeg
  • 1/2 cup / 120 ml Sucanat or agave nectar or organic honey
  • 1 cup / 240 ml dark chocolate, broken into pieces
  • 1 and 1/2 to 2 cups (about 420 ml) yogurt cheese or soy yogurt cheese*
  • 1/4 cup / 60 ml avocado oil, canola oil or healthy oil of your choice
  • 2 tsp / 30 ml extra virgin olive oil
  • 1 tsp / 15 ml best-quality vanilla
  • Cooking spray - I prefer the olive based spray

PREPARATION:
  • Preheat oven to 350 Degrees F / 177degrees C. Coat a 9 x 13-inch baking pan with cooking spray.
  • In a large mixing bowl combine protein powder, flour, oats, oat bran, flax seed, wheat germ, sea salt, cinnamon, nutmeg, and Sucanat or other sweetner. Stir in broken chocolate pieces.
  • In another bowl mix the yogurt cheese*, oils and vanilla. Mix well. Add the yogurt cheese mixture to the dry ingredients. Use your clean bare hands to combine these well. I like to coat my hands in olive oil to help prevent sticking.
  • Place mixture in prepared pan. Press it down and even out the top. Bake on middle rack in oven for 15 minutes. Remove from heat. Let cool and cut the dough into bars. Place these bars on a cookie sheet lined with Silpat and bake again for another 15 minutes. Remove from heat. Transfer to wire cooling rack and let cool. Place in airtight container and store in refrigerator. Makes anywhere from 20 - 24 bars, depending on how big you cut them.


* YOGURT CHEESE

No, this is not the high-fat, dense cheese you may be thinking about. This cheese is made with low-fat, plain yogurt. And boy does this cheese have legs! It can do a million things for your Clean-Eating cooking. Let's get started.

    INGREDIENTS FOR THE YOGURT CHEESE:
    • 2 quarts / 1.9 L low-fat plain yogurt, dairy or soy based

    METHOD FOR YOGURT CHEESE:
    • 1. Place 4 layers of damp cheesecloth in a fine mesh sieve or colander. Place the colander over a bowl.
    • 2. Add yogurt and let it drain overnight in the refrigerator.

    WHAT NEXT?
      The result if the draining process will leave you with a soft, creamy cheese-like product. In fact, it is lower in calories than cream cheese but can be used in its place. It is also lower in lactose, higher in protein, and lower in sodium than cream cheese. The best part is that it is all natural.

      You now have a wonderful base into which you can mix just about anything, since yogurt cheese readily takes on the flavors of whatever you choose to mix with it. It is sinfully rich and makes you think you are eating something very naughty - but you aren't.



I found these pics online of what it srot of looking like making yogurt cheese (from: "How To Drain Yogurt"):

Image

Image

Image

Image

Image
Last edited by pueppi on Fri Mar 27, 2009 10:55 am, edited 5 times in total.
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Postby stonegirl on Thu Mar 26, 2009 5:35 am

thanks pueppi - does the cookbook include calories and protein in this? just curious.
sounds yummy!
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Postby familymassage on Thu Mar 26, 2009 9:26 am

pueppi wrote:
PREPARATION:
<under construction>


i'm assuming it's a 'combine dry in one bowl, combine wet in another bowl; add wet to dry, combine thoroughly.'

so what temp and what time frame? my homemade granola bars are at 350 for 25min.
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Postby pueppi on Thu Mar 26, 2009 9:29 am

familymassage wrote:
pueppi wrote:
PREPARATION:
<under construction>


i'm assuming it's a 'combine dry in one bowl, combine wet in another bowl; add wet to dry, combine thoroughly.'

so what temp and what time frame? my homemade granola bars are at 350 for 25min.


I actually wrote "under construction" there, because I am still working on the post. Have to do it in steps due to the time it takes me to type it between clients. :)

That PREPARATION step has now been added - and I will add the Yogurt Cheese step in a day or so when I get time.

Please be patient! :)

stonegirl, I just added your info too.
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Postby pueppi on Fri Mar 27, 2009 11:05 am

Okie Dokie...... I have completely transcribed the recipe... and added some interesting pics I found on the net.

Come on everyone, bring on your best power-bar recipe!!!!! :banana:
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Postby familymassage on Sat Mar 28, 2009 4:21 pm

thanks!!
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Re: Homemade Power Bars

Postby Rozax on Wed Nov 02, 2011 3:55 pm

I have a couple of recipes from Alton Brown that I'd like to share.

Protein Bars
Prep time: 25 minutes
Cook time: 35 minutes
Yields: 24 2-inch squares

Ingredients
- 4 ounces soy protein powder, approximately 1 cup
- 2 1/4 ounces oat bran, approximately 1/2 cup
- 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

Directions
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.


Granola Bars
Prep time: 20 minutes
Cook time: 40 minutes
Yields: 16 (2-inch) squares

Ingredients
- 8 ounces old-fashioned rolled oats, approximately 2 cups
- 1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
- 3 ounces sliced almonds, approximately 1 cup
- 1 1/2 ounces wheat germ, approximately 1/2 cup
- 6 ounces honey, approximately 1/2 cup
- 1 3/4 ounces dark brown sugar, approximately 1/4 cup packed
- 1-ounce unsalted butter, plus extra for pan
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries

Directions
Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.

Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.

In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.

Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.
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Re: Homemade Power Bars

Postby pueppi on Mon Nov 07, 2011 8:37 pm

Thanks for adding these! :)
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Re: Homemade Power Bars

Postby kathryn on Tue Jan 31, 2012 7:58 am

I got turned on to this great raw foods book recently and have made many of the recipes already. You can find the book on amazon- http://www.amazon.com/Raw-Energy-Recipes-Smoothies-Supercharge/dp/1603424679/ref=sr_1_22?ie=UTF8&qid=1328025100&sr=8-22 Most of the recipes are for energy snack that can either be pressed into bars or rolled into little balls. If you don't have a food processor, you can use a coffee grinder. These are high in protein and great for in-between clients. All the recipes are raw snacks. No processed sugars, dairy or cooking. Here's an example of one recipe (I lent out my book, but know this one by heart as I've made it a few times already):

1 c. whole almonds (unsalted)
1/2 c. almond butter
1/4 c. honey or agave
1 c. dried cranberries or cherries
1/2 tsp. cinnamon
1/4 tsp. cayenne pepper

Ground the almonds to a meal (not finely, the consistency of Parmesan cheese), then mix everything by hand in a large bowl. Roll into 1 inch size balls and store in refrigerator.

Another recipe in there tastes exactly like raw cookie dough and it's basically ground walnuts, honey and vanilla-- yum!
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Re: Homemade Power Bars

Postby holley on Fri Feb 03, 2012 5:35 pm

Thanks for starting and contributing to this thread. Have been making my own granola for decades and snarfing it down during golf or as a snack at home has been a messy delight.
Home made power bars would tidy me up.
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Re: Homemade Power Bars

Postby pueppi on Sat Feb 04, 2012 7:34 am

holley...

PALEEEEESE give me your granola recipe!!! :)
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granola recipe

Postby holley on Sat Feb 04, 2012 10:16 am

Baking a batch as I write this

Combine in large bowl:

12 c. oats
1 c. almonds (slivered or chopped a bit)
1 c. cashews (I use mac nuts pieces now)
2/3 c. sesame seeds
1 c. pumpkin seeds
1 c. sunflower seeds
1 c. coconut

In a small pot, warm and stir until blended:

1 c. oil
1/2 c. maple syrup
1/2 c. honey
dollop of vanilla

pour liquid into dry mixture, stir,
scoop mixture into baking dishes

Pre-heat oven to 325

bake granola for 1hr and 10 min, stir @ every 15 min

let cool
add:
2-3 c. dried fruit
(raisins, blueberries, cranberries, etc)
Eat with fresh papaya, mango and banana
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Re: Homemade Power Bars

Postby TPBT on Tue Feb 14, 2012 12:57 am

Oh my goodness holley, I'm going to make this recipe - yum! But, having never made them, please answer a couple questions for me:

About what size dish are you baking this recipe in (trying to get a feel for thickness)?

Do you refrigerate or freeze the extra / cut into bars / wrap in wax paper?

Thanks for your great info!
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granola recipe

Postby holley on Wed Feb 15, 2012 6:50 pm

The recipe is for granola, not energy bars.
I refrigerate the granola, last me about 2-3 weeks.
Currently use 2 large pyrex baking dishes (pretty full),
mound it a bit. Have a large roasting pan in NY that was ideal,
be sure mixture is cool before refrigerating.
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