Kevin and I had such a great time camping this weekend. It’s exactly what we needed.
There were many good eats to be had (including these high protein, gluten-free, homemade protein bars) naps, and long, long roads to venture down.
We had planned to stay at the campsite until this morning, but decided to head home a day early to beat the long weekend rush. There’s nothing worse than closing off a relaxing trip by being stuck in a 300km traffic jam with every other camper and their dog… literally. We enjoyed a warm dinner by the fire last night, then leisurely made our way home.
Today, we have every intention to nurture our relaxed mood until we head back into the office tomorrow morning. A big pancake breakfast is definitely in our future, followed by a long walk with the puppies, and perhaps; in keeping with camping tradition, we may treat ourselves to a nice long nap this afternoon. Sure sounds a lot better than trudging through traffic!
One of the items I prepared in advance for our trip were these protein bars. As much Kevin would love to live on a diet of hot dogs, roasted marshmallows and potato chips while we’re camping, that just wont fly with this girl!
In planning this recipe, I wanted to create a snack for us that:
could be squished in a cooler and still taste good
low in sugar
high in protein
Kevin’s version was raisin-free, mine was raisin packed. We make a good team he and I!
I tried one batch with banana and the other with apple sauce. Both yield a similar bar, but Kevin and I liked the banana one a bit more. We found that the banana made the bar sweeter, naturally.
Any type of rice protein or combined vegan protein should do the trick. If you use hemp protein, you may have to reduce the amount as hemp protein is quite dry. To keep grain-free and paleo, choose a protein powder that’s not made from rice. If you don’t want to use protein powder, you could try almond flour instead.
STORING INSTRUCTIONS - The bars will keep in the fridge for about 5 days. They also freeze well. Wait until the bars are completely cooled and coated with coconut butter. Place them in an air-tight container and stick in the freezer. No wrapping of individual bars needed. When you want to eat, just take out of the freezer and allow to thaw for 30 minutes or so.
Begin by lining up your ingredients.
In two separate bowls, combined wet ingredients in one, and dry in the other. Be sure to give the dry ingredients a good whisk so that everything is fully combined.
Add dry to wet and blend with a hand blender or spatula. Allow the mixture to sit for a couple of minutes to thicken up. Don’t be concerned if the mix is too wet at first, coconut flour will do it’s magic if left for just a couple of moments.
Add your carrots and raisins…
Stir until combined, then start shaping into bars!
Throw in the oven, clean up your messy kitchen… and await the awesomeness that is about to be your favorite homemade protein creation!
Do you enjoy camping? If so, do you find it challenging to eat healthy when you’re camping?
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