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Monday, April 16, 2012

Clean Eat Recipe :: Lemon Protein Bars

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Before I started eating clean my favorite candy was Sour Patch Kids and if you are like me and crave that "sweet & sour" taste...try these protein bars!


Lemon Protein Bars
adapted from Jamie Eason's Lemon Protein Bar Recipe


Ingredients:
1 cup oat flour (substitute gluten free oat flour)
2 scoops vanilla protein powder *If you are interested in ordering this protein powder and would like a FREE Shake & Bake Recipe eBook, please email us first at thegang@heandsheeatlcean.com.
1/4 tsp salt
1/2 tsp baking soda
5-6 oz lemon juice (I usually squeeze fresh lemons.  You can use more or less depending on how "lemon-y" you want them.)
4 egg whites
8 oz applesauce baby food

Directions:
1. Preheat oven to 350 degrees.
2. Mix the following together in a large bowl:
    - Oat Flour
    - Salt
    - Baking Soda
3. Mix the following together in a small bowl:
    - Lemon Juice
    - Egg Whites
    - Stevia in the Raw
    - Baby Food
4. Combine the ingredients from the small bowl into the large bowl & mix together.
5. Spray an 8X8 dish (I use Pyrex) with non-stick spray & add the batter to the dish.
6. Bake for 25 minutes in oven.

Makes 16 squares
Serving size = 2 bars

Macros:
Calories: 86
Fat: 1 g
Carbs: 10 g
Protein: 9 g

He & She Tips: Jamie Eason has suggested to take out half of the applesauce and add fat free cottage cheese instead. Another variation is to use all quick oats instead of oat flour. Store these in the refrigerator or freezer since they do not have preservatives & will spoil if left out.

Enjoy our recipes?  Get help with your grocery shopping here.

- Whitney

36 comments:

  1. First off, I love your blog. It's absolutely adorable. Second, I love Tosca Reno and I'm thrilled to find someone else who adores her as well! Third the bars above look so good! I have the same recipe and have been meaning to make them for a while. Yum!

    Much love, Emily

    ReplyDelete
    Replies
    1. Thank you Emily for your nice comment! We love it that you enjoy our blog! The adaptation above is my favorite! Let us know if you ever have any questions or ideas!

      Delete
  2. I just made these and they were AWESOME! I loved this version the most by far and I think they're my new favorite protein bar flavor. I put them in muffin tins (16 muffins) and cooked them for about 15 min and they turned out so moist and wonderful! My hubs LOVED them and requested I use poppy seeds next time. Good idea hubs.

    ReplyDelete
    Replies
    1. Thank you! I have made these about 4 different ways & I finally got them the way I wanted with the recipe above! Slight changes to Jamie's recipe made a big difference! Good idea with the poppy seeds & using muffin tins!

      Delete
  3. Hey just wondering what type of cooking spray you use? All the ones I seem to find have a high amount of sodium and saturated fats. Thanks!
    Amanda

    ReplyDelete
    Replies
    1. Hi Amanda!

      I would recommend getting a spritzer bottle and using pure olive oil in the bottle. It's much cleaner than anytime of sprays from the grocery and incredibly economical.

      Tiffany

      Delete
  4. If I am going to replace the stevia with xylitol do you know how much I should use??

    ReplyDelete
    Replies
    1. Technically, you would use the same amount. I find xylitol to be a little sweeter tasting than stevia, so I may use a little less - it's really up to you!

      Delete
  5. Question- I made these last night and I'm not sure if I did somthing wrong. The flavor is great, but they took 52 minutes to cook and are still very 'creamy' opposed to a cake like texture. Is this how they are supposed to be? No complaints, just curious!

    ReplyDelete
    Replies
    1. Deanna,

      That's really strange that they took so long to cook. What type of pan were you using? This can impact cooking time and taste quite a bit!

      Tiffany

      Delete
  6. Hi I am new to your blog and really enjoy all the info. I have tried the protein powder your recommened and enjoy it. I have also tried this recipe and wondering if I did something wrong. My batter was extremely thick...not pourable at all. I did use coconut flour instead of oat flour and only 4oz lemon juice(more would have been too lemony for me) but thats the only changes I made. The taste is one to be acquired but wondering if thats due to the coconut flour or if its supposed to be that way. They weren't horrible just different, i'm gonna stick with it though. I wasn't sure what consistency and taste to expect.
    P.S. I also copied some of your other recipes and look forward to trying them....(chocolate protein bars, brownies, and quiona bites).
    Thanks again,
    Anna

    ReplyDelete
    Replies
    1. I would imagine the taste and consistency issues are due to the coconut flour. I would think that it takes a bit more processing to make coconut flour and, as a result, is very thick when rehydrated. Are you trying to use coconut flour to avoid gluten? If so, the oat flour we use is gluten free. Experiment a bit with the lemon juice...it shouldn't be too strong with the recommended amounts.

      Delete
    2. I found that coconut flour is very thick when I used it for baking. I am wondering if it doesn't convert 1:1 with oat flour. Maybe 1.0:0.5 is a better conversion??

      Delete
  7. I really like these! I made a batch and added poppy seeds, too. I had to guess on the whey protein because mine has no scoop inside. I am VERY limited as to what I can buy in our small town. Please tell me how big is the scoop in teaspoon or tablespoon or cup size. Thank you very much!

    ReplyDelete
    Replies
    1. Hey! The scoop may be buried in your protein powder at the very bottom (annoying, I know!). When cooking I use "heaping" scoops of protein powder. I just weighed one heaping scoop & it was 24 grams. This is equal to about 4 tablespoons. I hope this helps!

      Delete
  8. Do you know if there's anything I can use in place of the stevia? I haven't tried it in the raw but most sweeteners make me nauseous.

    ReplyDelete
  9. Just made these and loved them! I did muffins instead and subbed agave nectar for the stevia (why I had on hand ;) How do you recommend storing these? Do you normally freeze and reheat or keep them out?

    ReplyDelete
    Replies
    1. Store these in the refrigerator or freezer since they do not have preservatives & will spoil if left out. I do not normally reheat them because I like them cold! :-)

      Delete
    2. I found a site (the chef and the dietician) that uses dates or date syrup for natural sweetener because it is unprocessed. I'm not sure how many to use, but it might be something to check into.

      Delete
  10. I just made these.. I was naughty and added less a 1/4 cup of white choc chips i had left over from baking ( i wanted to get rid of them!). AMAZING!!! I brought them to work and even the non health foodies liked them! You guys have a great website. This is the third recipe I have made from your site! I'll def be making more!!

    ReplyDelete
    Replies
    1. Thanks Sarah! Yes, that was a bit naughty, but I'm sure they were wonderful!

      Delete
  11. These came out great! I used Ideal Brown Sugar (which I bought because you recommended) instead of Stevia and I added some ground flax to it. So yummy! It doesn't even taste like a protein bar!

    Also, I just finished my week's worth of cooking and prepping. I even got my fiance on board! We both eat clean now and it's thanks to your blog. He has lost 10lbs and I have lost 6lbs in the last month by changing our diet and my fibromyalgia symptoms have improved greatly! I am in the process of reading Tosca's book and Suicide by Sugar and I can't wait for the next phase of my journey! Thank you so much for the inspiration!!

    ReplyDelete
    Replies
    1. Tanya, what an inspiration you are!! Keep up the good work and we are so happy to hear about your and the fiance's progress! Glad you are feeling better too!

      Delete
  12. Instead of using baby food applesauce - I was thinking about using 8oz of your He and She Slow Cook :: Clean Crock Pot Cinnamon Vanilla Applesauce. That should work fine, right?

    ReplyDelete
    Replies
    1. You can definitely do that! Just note - it will change the mets for the bars.

      Delete
  13. I made these- thought I had lemon juice in the fridge- only had lime- also only have the liquid stevia??? I just eyeballed it and they are still good!! Meant to follow the adaption- with the quick oats and cottage cheese- Made my own apple sauce just by microwaving and mashing some apples... Realized I had too much apple sauce but had already mixed it all so nixed the cottage cheese.....

    Next time I will hopefully be more organized and actually follow the recipe! With all my errors it still tastes good! Just wondering if you guys ever use the 'liquid' (dropper style) stevia & if so how much would you put?? (I think i overdid it as would prefer these a little less sweet)

    Love your blog. You guys are an inspiration! I have just thrown the turkey chilli in the slow cooker as well, looking forward to dinner tonight :) Also made the egg muffin quiches this morning- can't wait for hubby to try them!! Looking forward to 'grab'n'go' breakies for the week!!

    ReplyDelete
  14. Tiffany---are you saying that you like the recipe as written above or you like them better with the quick oats? The lemon bars are the only bars of Jaime's recipes that I don't like and I would like to try them again differently to see if I like them.

    ReplyDelete
  15. I just made these bars using the original recipe and they are so yummy! They remind me a lot of lemon bars. :) I will definitely have to try your recipe next time, and maybe even use key lime juice instead for a different variation!

    ReplyDelete
  16. I just made these and they are really good! I used whole wheat flour since I already had it on hand. Is that okay?

    ReplyDelete
  17. Quick question: how many grams of protein powder equal 1 scoop for your recipes? I have found different types of powders seem to have different size scoops!

    ReplyDelete
    Replies
    1. The comment above says: "Hey! The scoop may be buried in your protein powder at the very bottom (annoying, I know!). When cooking I use "heaping" scoops of protein powder. I just weighed one heaping scoop & it was 24 grams. This is equal to about 4 tablespoons. I hope this helps!"
      I just happened to read that answer! It looks like they haven't been answering questions this year.

      Delete
  18. Your blog is such an inspiration! I have a long way to go, but with resources like this, I think I can do it. Question: Is Truvia the same as Stevia? And what exactly is "in the raw." I followed the link for it and it is way too expensive for my husband's pastor's salary! Any alternatives you could suggest?

    ReplyDelete
  19. Hi Darlene. My husband is a youth pastor so I feel your pain.;) Stevia in the raw is sold at Walmart. I bought a big bag and it wasn't to expensive, and it has lasted a long time because I the most I use at a time is for this type of recipe. (Which is delish by the way!)

    ReplyDelete
  20. This has become a weekly staple for me. So easy to pack as a snack! One addition I've done to pump up the lemon flavor is add the zest of one lemon to the mix.

    ReplyDelete
  21. Hi
    I just found ur site an I'm hoping you can help me. I do not know what I'm doin wrong but no matter what I do my bars are very moist in the middle an the bottoms are not baking. I have been searching the web for days and can not find a site to help me wit this question. I've read where so many people say there's came out good. So what am I doing wrong....HELP

    ReplyDelete
  22. Hi just found yalls site, what is the name of your Vanilla Whey Protein Powder??

    ReplyDelete

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