Protein Bars Made With a Food Dehydrator

I've been using a variation of this recipe for about 10 years, making up a good batch, putting some in the freezer and some in the car trunk. It lasts forever. And it's delicious. But a project and I know most people are buying the convenience of prepackaged protein bars.

You could probably make these in the over on very low heat, but high heat, over 135, will destroy the enzymes in the fresh produce and soaked seeds and nuts.

Protein Bar Recipe

Using dehydrator

These are a delicious, filling snack that is handy to have at all times for quick breakfasts with a big class of water. (Because of the dehydration of these protein bars, they’re packed with nutrients that will be most easily absorbed with additional water intake, if that makes sense.)

Important:  Please use organic produce and products as much as possible for full nutritional value.

These aren’t low fat, as you’ll see from the ingredients. But these are high in protein and make a great snack.

Soak overnight:

            1 lb raisins

            1 1/2 cups almonds

            2 cups pumpkin seeds

            1 cup sunflower seeds

            Dried figs

            1/2 cup sesame seeds

            Keep water from soaking to use in bars

Mix these dry ingredients together:

            1 cup carob powder

½ cup nutritional yeast

½ cup cocoanut

            1 cup protein powder

            1 1/2 cups ground oatmeal or groats

            2 cups cocoanut

Mix these wet ingredients:

           

            1/2 cup brown rice syrup/agave nectar

            1 cup honey

            1/2 cup maple syrup

            1/2 cup orange or lemon juice

            1/2 cup peanut butter

            1 cup almond butter

            I pint soy cream cheese

            1 cup applesauce

            1 10-oz jar of fruit sweetened strawberry jam

Slice:

            4 bananas

            2 golden delicious apples

            2 red apples

            1 lb dates (carefully separate seeds)

            Or combo with dried figs

Mix in after everything has been processed:

            1 bag of sugarless (sweetened with barley, okay),semi sweet chocolate chips.

Put a little of each of the above categories into a food processor. Place all mixed portions into a big bowl or pot. (You’ll have about 5 quarts of finished material to pour onto drying trays.) Don’t worry about equal portions in each mixing. You can mix everything in the big pot. Be sure to let processor go a while to break up all the ingredients. Doesn’t need to be creamy, but nothing should be recognizable, if that makes sense. Use water from soaking as needed to keep batter moist. The ingredients should flow smoothly in the food processor (once the initial breakdown of nuts, seeds, and dates occurs.)

Pour finished material equally onto five drying trays. After 24 hours, use a knife to slice up the bars so when they’re finished they’re easier to break apart.

Let dry another 12 – 24 hours until firm to the touch and not sticky, but also not hard like a cracker (although this can be okay, depending on the consistency you want). Should be very dark brown in color when finished.

Break up and put away, some in freezer, refrigerator, and out on the counter. Has incredible shelf life and I’ve kept a small bag in my car “just in case” I get hungry.

There are numerous variations on this recipe, depending on the taste you’re looking for. Here are some ideas that can be mixed in or substituted that work well:

            Zest of oranges and/or lemons

            Organic rice crispies at very end of mixing (but tend to get moist quickly.)

            Substitute carob for chocolate powder

            Replace peanut butter with soy butter or additional almond butter, especially for those with peanut allergies or who have friends who might eat the bars and get an allergic reaction

            Check out various commercial protein bars for additional ideas.