Remember when I used to bake? Yeah, neither do I. Since The Great Valentine’s Day Healthy Bake-Off I have posted one single baked good recipe. I don’t know what has happened to me. I think baking 5 recipes in one week (well actually 7 if you count the two that failed) sort of did me in and I needed a little break. I have been baking some old classics but recently there has been very little experimentation at casa maven.
Then the other day the motivation came back to me and I set out to make some Peanut Butter Protein Cookies. However, when I pulled them out of the oven, they more closely resembled burnt turds than cookies. whomp whomp.
Part of me thinks my baking skills are a bit rusty, and another part of me knows how tricky baking with protein powders can be. I’ll be honest, I don’t tend to eat (or drink) a lot of protein powders. I’ve made a few protein powder goodies on the blog but in general I try to get my protein from meat, veggies and nuts. When I was exercising more I definitely found myself needing more protein and protein powders were certainly helpful, but now that I’m not in beast mode (thank god!) I just don’t need so much of it anymore. But when North Coast Naturals sent me some products for fun I wasn’t about to let them start collecting dust.
Instead I went for attempt #2, with a muffin recipe. I put it out to you guys asking whether you prefer bars, balls or muffins as snacks and the majority of you said muffins. Well guys, I failed again (not the protein powder’s fault, I forgot to put a timer on the oven argh!) so you’re getting bars…that aren’t baked. SUCK IT UP. It’s cool though cause I drowned my baking sorrows by finishing a batch of these No-Bake Cinnamon Roll Protein Bars in under 48 hours.
I know you’re a little impressed…
(edited: Just pulled some amazing muffins out of the oven. The baker is back!)
Serves: 12 bars
- 1 cup raw, unsalted cashews (could try substituting another nut)
- 1 cup soft, pitted dates
- 3/4 cup vanilla protein powder (I used Grass-Fed Whey)
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1/2 cup rolled oats (gluten-free if necessary)
- 1 T unsweetened almond milk (or other non-dairy milk)
- 3 T vanilla protein powder (I used Grass-Fed Whey)
- 1 T almond milk (or other non-dairy milk)
- Place cashews and dates in a food processor or high-speed blender and process until they come together in a ball (about 2-3 minutes)
- Break up ball and add in protein powder, oats, cinnamon and salt. Process until oats are broken up.
- Add in 1 tablespoon of non-dairy milk and process until it comes together in a ball again.
- Line an 8 x 8 baking dish with plastic wrap.
- Take "dough" from food processor and spread out in baking dish with hands. Top should be flat.
- Place in freezer for 15 minutes.
- Meanwhile make the protein drizzle by combining the protein powder and non-dairy milk until powder has absorbed the milk.
- Remove bars from freezer and lift out of dish by picking up the plastic wrap.
- Cut into 12 bars.
- Add the protein drizzle to a ziploc bag and cut a very small hole in one corner.
- Pipe mixture in desired pattern over bars.
- Place in baking dish and freeze for another 15 minutes or until drizzle has hardened.
- Keep in fridge for up to 1 month or longer in freezer.