Gingerbread Protein Bars (Gluten-free)
User Reviews
5
Gingerbread Protein Bars (Gluten-free)
Description
This recipe uses a blend of gluten-free vegan vanilla protein powder and traditional gingerbread spices such as cinnamon, ground cloves, nutmeg, and ginger to create a fragrant base. Almond butter provides a creamy mouthfeel and moisture, while blackstrap molasses and maple syrup add sweetness and signature gingerbread depth. The mixture is combined with just enough almond milk to bind the ingredients into a semi-dry dough that holds form when pressed into a loaf pan.
After chilling in the refrigerator for at least 30 minutes, the bars firm up, making them easy to slice and handle. This texture makes them suitable for packing as snacks or quick meals. The protein bars maintain their shape and taste when stored refrigerated, and can be frozen for longer storage, retaining their soft chewiness after thawing.
Adjusting the almond milk allows control over the bar consistency depending on the protein powder used. Wrapping individually for grab-and-go convenience and keeping them refrigerated helps maintain freshness. These bars provide a seasonal flavor profile combined with nutritional considerations.
Ingredients
- ¾ cup vegan protein powder vanilla
- ¼ teaspoon cloves ground
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅔ cup almond butter runny
- 2 tbs blackstrap molasses
- 2 tbs maple syrup
- 2 tbs almond milk as needed
Instructions
- In a large bowl, combine the protein powder and spices.
- Add in the almond butter, molasses, and maple syrup one by one.
- Stir well and slowly add in the almond milk a tablespoon as a time as needed.
- Mix and press the batter down. You want as little milk as possible in there. Ideally, you want a semi-dry dough that holds together.
- Portion the batter into a silicone baking loaf and use a fork or silicone spatula to press it down smoothly.
- Pop it into the fridge for 30 minutes to set before slicing into rectangles.
Notes
- Bars can be eaten immediately but firm up after chilling in the fridge for easier handling.
- Adjust almond milk quantity depending on protein powder to achieve a semi-dry dough that holds together without being sticky.
- Store bars in an airtight container in the refrigerator for up to 7 days.
- Freeze bars in airtight containers or bags for up to 3 months; thaw in the refrigerator before eating.
- Individually wrapping bars in parchment paper helps with meal prep and portability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 15g | 5% |
| Protein | 25g | 50% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 259mg | 11% |
| Potassium | 299mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 149mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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