Best Squash Hermits Protein Bars Recipes

QUICK AND EASY NO-BAKE PEANUT BUTTER SOY PROTEIN BARS

Steps:

• Line an 8 inch square pan with foil or parchment paper and spray with cooking spray.
• Place soybeans in a food processor and pulse to chop. Alternatively, you may leave them whole or crush them slightly in a bag.
• Combine soy beans, brown rice crisp cereal and TVP. Toss with salt.
• In a microwave-safe mixing bowl, combine peanut butter, brown rice syrup and evaporated cane juice (or sugar). Heat on high in microwave for 1 minute, stopping to stir halfway through.
• Dump crunchy soy mixture into peanut butter mixture and stir until well coated. Press mixture tightly into pan.
• Chill for at least 2 hours or until firm.
• Score into 8 bars.

SQUASH HERMITS (PROTEIN BARS)

Steps:

• Preheat oven to 350°.
• In separate bowls, combine dry ingredients and wet ingredients. Mix together.
• Stir in chopped nuts and fruits.
• Spray or grease parchment paper and place on a baking sheet or bar pan; spread mixture evenly onto paper.
• Bake at 350° for 30 minutes, or until golden.
• Let cool; cut into squares.

PROTEIN BARS WITH BEANS!

Steps:

• Preheat oven to 350 degrees F.
• Combine all dry ingredients in one bowl.
• Melt cocoa butter with canola oil in a small glass bowl in the microwave. 2 minutes at 75% power should do it.
• Mash beans well with a potato masher in a medium bowl.
• Add cocoa butter and oil, honey, apple sauce and eggs to beans, stirring well with each addition.
• Alternatively, put beans, butter and oil, honey, apple sauce and eggs in a blender and blend until smooth.
• Add bean mixture to dry mixture and stir to combine.
• Spread mixture into a 9x13" non-stick (or greased) cake pan.
• Bake for 20 to 30 minutes, until dry to the touch and lightly browned at the edges.
• Cut into 12 bars.

SPICY HERMIT BARS

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• Place the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and fluffy. With the mixer on low, add the egg, scrape down the bowl, then mix in the molasses.
• Sift together the flour, baking soda, ground ginger, cinnamon, cloves, and salt. With the mixer on low, slowly add the dry ingredients to the butter mixture, mixing just until combined. Mix in the raisins and crystallized ginger. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
• Turn the dough out onto a very lightly floured board, form it into a disk with lightly floured hands, and cut it in half. Roll each half into a log 12 inches long and place them 3 inches apart on the prepared sheet pan. Bake for 20 minutes; the logs will still be soft in the center.
• Meanwhile, whisk the confectioners' sugar with 5 to 6 teaspoons rum to make a pourable glaze. While the logs are still warm, drizzle the glaze back and forth across the logs with a teaspoon and sprinkle them with the lemon zest. Allow to cool. Cut each log crosswise into 1 1/2-inch-wide bars.

NO-COOK PROTEIN BARS

Steps:

• Spray an 8 x 8-inch square baking pan with nonstick cooking spray and set aside.
• In a large bowl, combine the oatmeal, whey powder,flax seeds and nonfat dry milk; mix together.
• In a separate bowl, whisk together the peanut butter,water and vanilla. Add the peanut butter mixture to the dry ingredients and stir to form a sticky dough. Stir or knead in the raisins.
• Using wet hands or a rubber spatula sprayed with cooking spray, spread the mixture evenly into the prepared pan.
• Freeze for one hour or refrigerate for several hours, until the mixture is firm enough to cut.
• Cut into nine squares. Wrap individually and store in your refrigerator to grab on your way out the door.

PUMPKIN (OR SQUASH) BARS

Steps:

• 1. Mix dry ingredients. Add all other ingredients. Then mix. Pour into a greased and floured jelly roll pan. Bake at 350 degrees for 20 to 30 minutes. Touch middle to detect doneness. Cool completely, then ice with powdered sugar frosting.
• 2. Frosting: Mix cream cheese and butter. Add vanilla. Add powdered sugar, a cup at a time. Spread frosting over bars. Sprinkle with walnuts (if desired). Store covered in refrigerator.
• 3. Cut into bars. This freezes well.

JAMIE EASON'S CARROT PROTEIN BARS

Steps:

• Preheat oven to 350 degrees.
• Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda and salt together in a bowl.
• Mix egg whites, Splenda, baby food carrots and water (optional) in a bowl.
• Add wet ingredients to dry ingredients and mix together.
• Spray glass pyrex dish with non-stick butter spray.
• Pour ingredients into dish.
• Bake 20-30 minutes.

WINTER SQUASH SQUARES

Steps:

• In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Stir in eggs, squash and oil; mix well. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack. , Meanwhile, for frosting, beat together cream cheese, confectioners' sugar, vanilla and butter. Add milk; stir until smooth. Frost cooled cake. Cut into squares.