| Level: | Easy |
| Total: | 1 hr |
| Prep: | 25 min |
| Cook: | 35 min |
| Yield: | 24 (2-inch) squares |
Ingredients
- 4 ounces soy protein powder, approximately 1 cup
- 2 1/4 ounces oat bran, approximately 1/2 cup
- 2 3/4 ounces whole-wheat flour, approximately 1/2 cup
- 3/4-ounce wheat germ, approximately 1/4 cup
- 1/2 teaspoon kosher salt
- 3 ounces raisins, approximately 1/2 cup
- 2 1/2 ounces dried cherries, approximately 1/2 cup
- 3 ounces dried blueberries, approximately 1/2 cup
- 2 1/2 ounces dried apricots, approximately 1/2 cup
- 1 (12.3-ounce) package soft silken tofu
- 1/2 cup unfiltered apple juice
- 4 ounces dark brown sugar, approximately 1/2 cup packed
- 2 large whole eggs, beaten
- 2/3 cup natural peanut butter
- Canola oil, for pan
Instructions
- Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside.
- Coarsely chop the raisins, dried cherries, blueberries and apricots and place in a small bowl and set aside.
- In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit. Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F. Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.
Nutrition Facts
| Calories | 167 calorie |
| Total Fat | 5 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 18 milligrams |
| Sodium | 79 milligrams |
| Carbohydrates | 23 grams |
| Dietary Fiber | 3 grams |
| Protein | 8 grams |
| Sugar | 14 grams |
Reviews
Make this recipe regularly. Have substituted pea protein powder as have issue with soy protein. Also use whatever dried fruit I have on hand….always tastes great.
These are delicious! They keep me and my husband satisfied and full. We couldn’t find plain soy powder, so we used vanilla flavored, and we rounded it out with some chocolate chips – it’s a little less healthy, but makes them taste even better! No packaged protein bar has seemed appealing since we started making these.
Just finished making these using chocolate flavored whey protein powder instead of the soy protein powder (because we had it on hand). Absolutely amazing in both taste and texture. Might start keeping these around in case I want a quick bite instead of brownies or something.
I live in a small town and had to substitute the ingredients I couldn’t seem to find. Sub’d soy protein with whey protein and cut out the apricots and raisins (because ugghh) and doubled the blue berries 😀 Accidentally bought medium firmness tofu, so I had to wisk for quite a bit longer than normal, but it all turned out well once the apple juice became a solvent lol. The rest went just as it did on the show. Used chunky peanut butter as well. Turned out amazing. I WILL be trying this recipe again and tweaking a few ingredients for some variety. Awesome stuff for sure. Here’s my handywork http://i.imgur.com/oj7brTS.jpg
I’ve made these two ways. The first way was faithful to the recipe provided and the result was dense and delicious. The second time I forgot the tofu at the store and decided to use canned pumpkin instead (I used the full can of pumpkin – 15 oz). The result was really delicious, less dense (think pumpkin bread rather than bread pudding). If I hadn’t made them myself I would have never guessed pumpkin was an ingredient. It’s a great substitute if you can’t eat or don’t like soy or if you find the texture of the original bars off-putting. I like them both and will probably switch back and forth between recipes.
I made this recipe, but had to do some swaps to make up for my wife’s gluten free eating. I swapped flax meal for wheat germ, coconut flour for the whole wheat, whey protein for the soy (even though I kept the tofu, I wanted to limit the amount of soy) and almond butter for the peanut. All this was swapped 1:1 with AB’s measurements. Like Alton, I find raisins repulsive (I’m surprised he added them) and used dried cranberries instead. The first time out they were tasty but bone dry. I found out this is due to coconut flour being very dry and absorbing moisture more than regular (wheat) flours. Second time I increased the apple juice to 3/4 cup and added two mashed bananas. They came out perfectly, moist, flavorful and filling.
this is a terrible “protein” bar. It only has as much protein as an egg, and 3 times more carbs than protein – can hardly be called a “protein bar”
I wonder if you could substitute a gluten free flour and also replace the wheat germ, and protein powder an oat bran with a ground flax and chia seed mixture
I was hoping for a “healthy” protein bar, but this one is just as bad as those you find in the stores. Flour, wheat germ, oat bran, brown sugar.
These are great! Pretty easy to make, and you won’t find a commercial protein bar that beats this one on flavor, texture, nutrition, or price! My batter ended up being noticeably thinner than AB’s (not sure why, because I used exactly the same ingredients and measured them by weight just like he does. But they turned out great anyway. They ended up with a really nice soft, moist, slightly chewy texture, and very tasty.