Everything’s Good Protein Bar
Recipe type: Dairy-free, Egg-free, Gluten-free, Refined Sugar-free, Soy-free, Vegetarian
Prep time: 
Total time: 
Serves: 24
Protein bar recipe made with buckwheat, gluten-free cereal, seeds and nuts.
  • ¼ cup raw honey – if you want your bars to be solid at room temp (I love to eat mine frozen) cut the honey to 2 tablespoon
  • 3 tablespoon nut butter (almond, peanut, etc)
  • ½ cup blackstrap molasses
  • 1 ½ teaspoon cinnamon
  • 2 cup Perky’s crunchy flax
  • 1 cup puffed millet, rice, amaranth, or quinoa
  • ½ cup Sprouted buckwheat (I used Kaia Foods Raisin Cinnamon Buckwheat Granola)
  • 1 cup hemp seeds
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • 3 tablespoon sesame seeds
  • 1 ½ cup coconut
  • ¼ cup almonds, lightly ground with “S” blade in food processor
  • 3 tablespoon flax seed meal
  • 3 tablespoon chia seed, ground (coffee grinder works best)
  • 1 cup raisins, chopped
  • 1 tablespoon coconut oil
  1. Combine cereal, puffed grain, seeds, coconut, nuts, raisins and flax meal, and salba in a bowl. Set aside.
  2. In a saucepan over medium heat, combine honey, nut butter, molasses and cinnamon and heat until well combined. Do not allow to boil and continue stirring.
  3. Pour heated sugar mixture onto the dry ingredients until mixed through.
  4. Lightly oil a cookie pan with coconut oil and press the mixture firmly until distributed
  5. Cover, place in the fridge overnight
  6. Cut bars, wrap in saran individually and place in freezer
  7. Will keep up to a month. Tasty eaten frozen or thawed
Nut allergy: Replace almond with extra sesame seeds. Can use tahini or pumpkin butter in replace of nut butter
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2010/11/everythings-good-protein-bar/