Who doesn’t love protein bars? Protein bars are easy to grab when you’re in a hurry and perfect to pack for a road trip. But, what if you have to go gluten and lactose free? This can limit your options considerably. The recipe below is very similar to my no bake peanut butter bars.
- Step it up a notch; going gluten and lactose free is far from boring!
- Combine 2 cups of rice puffs and ½ cup gluten free almond butter.
- Add ½ cup of lactose free milk and 4 scoops of your favorite gluten free chocolate protein powder.
- Mix it together until it’s a thick batter.
*My favorite protein powder of the moment is MRM’s all natural egg white protein powder; it has no GMO’s and is gluten free.
- Make it into a big ball.
- Cut a piece of wax paper, 8×8 and line a baking pan.
- Drop the ball of dough on the wax paper.
- Press it down.
- Place it in the freezer for 30 minutes to 1 hour prior to cutting.
- Remove from the freezer and cut into 4 squares.
Serves 4: 335 calories, 23 grams of carbohydrates, 29 grams of protein, 9 grams of fat, 3 grams of sugar per serving
- Try puffed millet, or rice flakes instead of puffed rice.
- Get creative; try vanilla, strawberry or banana protein powder.
- Add 1 Tablespoon of ground flaxseed to the batter.
- You can also mix in raisins or almonds to the batter.
- Depending on the protein powder and ingredients you use the consistency will vary. Experiment and have fun.
- Too thick, try adding 1-3 Tablespoons of your favorite lactose free milk.
- Too thin, try adding more gluten free protein powder, or puffed rice to the batter until you achieve the desired consistency.
- You can also make it sticker by adding more gf almond butter to the batter.
- Once the bars are firm, I use a pizza cutter to cut the bars into 4 squares.
- I place each square in a wax paper baggie and put them in the refrigerator.
- Just like protein bars they tend to get mushy. Packing them for a road trip? Freeze them first.
Try them. Let me know how you make yours. Please leave a comment in the section below.