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WLS Natural Protein Bars


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Ingredients

12 portion(s)

WLS Natural Protein Bars

  • 50 grams LSA mix, (Linseed,Sunflower & Almond)
  • 50 grams Nuts, (Walnuts,Almonds etc)
  • 50 grams Protein Powder, (Any type Pea,Whey etc)
  • 45 grams Maple syrup
  • 35 grams rolled oats
  • 35 grams chia seeds
  • 25 grams Seeds mixed, (Pepitas,Sunflower etc)
  • 15 grams Shredded coconut
  • 15 grams Psyllium husk
  • 2 tablespoons Peanut Butter
  • 1 banana
  • 1 tablespoon Milk
  • 1 tablespoon cinnamon
  • 1 teaspoon Organic Vanilla Bean Paste
  • 1/2 tablespoon baking soda
  • 1/4 teaspoon sea salt
  • 6
    30min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    After WLS I played with foods to create healthy high protein snacks and heres one :)
  1. Preheat oven to 180degs.

    Add all ingredients to mixing bowl, 30sec on Sp5.

    Spray muffin/museli bar moulds or a small baking tray with oil.

    Spead mixture evenly in tray or distribute between 12 moulds.

    Bake 180degs for 20mins until browned.

    Allow to cool if slicing into bars.

    Pop into fridge to store for upto a week.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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