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Wednesday, April 4, 2012

Chewy Butterscotch Protein Bars for Passover

Another variation of protein bar for Adam this year.  Instead of nuts, chia seeds and eggs provide the protein.  But these would also be delicious with the addition of chopped walnuts and/or pecans.

The fudge topping is optional, but Adam's gotta have his chocolate fix (daily!). 

12 cups puffed quinoa
1 cup coconut oil, melted and cooled
1 cup coconut sugar (or brown sugar or sucanat)
1 tsp vanilla extract
4 eggs, beaten
2 tbls chia seeds (optional)
1/2 tsp kosher salt

Place quinoa in a large bowl.  In a medium bowl whisk together oil, sugar, vanilla, eggs, chia seeds and salt.  Pour mixture over quinoa and stir until quinoa is completely coated.  Press firmly into a greased 9x12 pan.  Bake at 350F for 12-14 minutes, until edges pull away from pan and top is lightly golden.  Be careful not to burn!  Top with fudge topping, or cool and cut into squares.

Fudge Topping
2 cups dark chocolate chips
2 tbls coconut oil

Melt chips and oil in heat safe bowl set over simmering water.  Pour over squares and refridgerate until chocolate is set.  Use a sharp knife to cut into squares.  Keep in an air tight container in the fridge.



Adam has a 2 day conference at UofT next week and there is not likely to be much he is able to eat.  Since he doesn't eat plain eggs, cheese, tuna or salmon salad, his portable food/protein options are limited.  These should satisfy his appetite/sweet tooth/chocolate cravings!!