| Portions | Time | Difficulty |
| 4 | 15 minutes | Easy |
About the recipe
These cranberry and almond protein bars are packed with protein-rich ingredients, easy to prepare, naturally gluten-free and absolutely delicious!
They're a year-round companion for healthy snacks and snacking, and perfect for that protein boost we all need during long exertions .
| 52 | 19 | 13 | 490 |
| Carbohydrates (in g) | Fat (in g) | Protein (in g) | Calories (in kcal) |
Per 100 g
Ingredients
- 200 g ground almonds
- 150 g puffed rice
- 150 g dried cranberries
- 30 g coconut flakes (unsweetened)
- 1 tablespoon hemp seeds
- 50 g brown rice syrup
- 50 g honey
- 1 teaspoon vanilla extract
- 1 or 2 scoops of whey with no added sugar
Steps to follow
Step 1
Line a 20 cm dish with baking parchment.
In a large bowl, add almonds, puffed rice cereal, cranberries, coconut, hemp seeds, whey and mix.
Step 2
Combine the brown rice syrup, honey and vanilla in a small saucepan and heat over medium-high heat until boiling, stirring occasionally.
Pour evenly over the almond mixture and other ingredients and stir very quickly until evenly coated. The mixture hardens quickly, so be quick!
Step 3
Quickly transfer the mixture to the lined baking dish and press it firmly into the dish in an even layer.
Allow the bars to cool to room temperature.
Step 4
Next, carefully lift the parchment paper from the baking dish and transfer it to a cutting board.
Cut the bars to the desired shape and size. Place in an airtight container and store at room temperature until ready to use.
If necessary, you can also store them in the refrigerator to harden them further.
Storage tips
The bars will keep for up to 10 days at room temperature. If you freeze them, they will keep for up to 3 months.
