Blondie Protein Bars

I’ve never been a huge protein powder users. I experimented once with whey protein and it messed with my stomach so much I threw the rest away. Recently I’ve been giving it another go. I did a little research and found that the whey is often upsetting for a lot of people and an alternative option is a vegan protein powder. Well I did some more research and came across Sunwarrior products and contacted them for a sample. They were wonderful! I received a sample of all of their different vanilla protein supplements (flavor per my request) immediately after sending them an email. Awesome customer service. I really enjoyed the Classic Vanilla Protein Powder and bought some recently. I’ve been adding it to my smoothies but I was really interested in doing some baking with it. Today I did a little googling and came across a bare bones Blondie recipe that I altered quite a bit, and I absolutely love the result!

CrumbsinBedBlondie Protein Bars

  • 1  3/4 oat flour (I made my own)
  • 1/4 cup Vanilla Protein Powder
  • 1  3/4 oat flour (I made my own)
  • 1/4 tsp salt (I used 1/2 and I think it was too much)
  • 1/2 tsp baking soda
  • 2 tbsp coconut oil
  • 6 tbsp unsweetened applesauce
  • 1 egg
  • 1/4 cup agave/honey (I used a little of both)
  • 1 tsp vanilla extract
  • 1/4 cup chocolate chips (optional)
  • 1/2 cup chopped pecans (optional-feel free to try different nuts)

Preheat oven to 350 degrees. Spray an 8×8 baking dish with cooking spray.

In a mixing bowl lightly incorporate dry ingredients.

In a separate bowl mix oil, applesauce, agave, egg, and vanilla. Pour wet mixture into dry ingredients and stir until incorporated.

If you want to add in nuts, chocolate chips, etc now is the time. Throw those goodies into the bowl and lightly incorporate them as well. Once completely mixed, pour batter into greased baking dish.

Cook about 25 minutes. I kept an eye on mine and they took about 27 minutes. Allow to cool completely and cut into squares. Enjoy!


***Suggestions welcome: Although the bars hold up pretty well, they are smidge delicate and I was wondering if anyone had any tips to firm them up a little. More agave/honey? Thanks!


Dark Chocolate Trail Mix Bites

IMG_0976IMG_0978Hello Saturday! Lovely to see you again!

I started today with my long run, which is now abut 9.5 miles. My next half marathon isn’t until October, but never hurts to get a jump on the game. I secretly (maybe not now) figured I’d see what kind of shape I was in come this September. There is a half marathon up here in Boston that potentially has my name on it….if I’m ready that is.

Anywho, nothing like burning 900 calories to get your day started. How to fill that caloric void afterward? Generally speaking, I eat a post-run english muffin with almond butter. Today I did that and then some. I followed my breakfast second breakfast with this amazing, protein packed dessert for later tonight. (Or now as I lick the spoon, bowl….and measuring cup. I need help.)

These Dark Chocolate Trail Mix Bites are the perfect amount of chocolatey goodness to take care of even the biggest sweet tooth. Trust me, I know! They are loaded with almonds, dried fruit, and pumpkin seeds and will definitely hit the spot. Promise!

Dark Chocolate Trail Mix Bites

  • About 0.5 lb (1 1/4 to 1 1/2 cups) dark chocolate; 60% cocoa or higher. (I used 64%)
  • 1/2 cup natural peanut butter/almond butter
  • 3 tbl cranberries
  • 3 tbl raisins
  • 3 tbl pumpkin seeds
  • 2 tbl almonds
  • 1 tbl flax meal
  • Sea salt and extra fruit, seeds and nuts for toppingIMG_0975

Line a baking sheet with wax paper and make room in your freezer for later!

In a microwave safe bowl heat dark chocolate for 30 seconds and stir. Put chocolate back in and microwave for 15 seconds, stirring and repeating every 15 seconds until chocolate is melted. Using a double boiler would work as well.

Stir peanut butter into chocolate. Incorporate well.IMG_0980
Add cranberries, raisins, almonds, pumpkin seeds and flax meal into chocolate-peanut butter mixture. Mix until everything is evenly distributed.IMG_0982

Scoop an even spoonful of mixtures onto prepared baking sheet. I tried using my handy-dandy cook dough scooper, but failed. Yep. That happened…IMG_0984

Top each spoonful with a sprinkle of sea salt and a small amount of fruit, seeds or nuts. Pop into the freezer until hardened. I left mine for at least an hour before putting them in tupperware containers, each layer separated with wax paper.IMG_0983Leave chocolates in the freezer and eat at your own pace! Enjoy (guiltlessly)!