One of the most important structural components of the body is protein. In addition to aiding in the execution of other crucial bodily tasks, it helps rebuild new tissue and mend damaged ones. Furthermore, for those trying to lose weight, the value of protein cannot be overstated. Protein keeps our hunger at bay and helps us feel fuller for longer. A protein bar might be a great choice for a mid-meal snack if you’re on a plan to lose weight. The first wave of bars was introduced in the 1960s, at the height of the Apollo moon landings, with the memorable name ‘Space Food Sticks’.
Consumers were given the information that Space Food Sticks were ‘non-frozen balanced energy (snacks) in rod shape offering nutritionally balanced proportions of carbohydrate, fat, and protein’. Not the most appealing marketing gimmick. Durable, functional Space Food Sticks were sold in a variety of tastes, including orange, mint, and peanut butter. Their size and form had to be such that an astronaut could comfortably consume them in space while wearing his helmet. This was the main criterion for their creation. Moving forward to 2017, we can see that a lot has changed from the days of Food Space Sticks and the original Power Bar.
Nowadays, almost any taste you can think of is either accessible online or at your neighbourhood health food store. You name it: diet-specific bars, hundreds of various brands, high protein, high fibre, low fat, high fat, low sugar, etc. Sales of protein and nutrition bars totaled more than $4 billion worldwide in 2016 alone. A lot of protein bars, that is.
Here’s the recipe for Protein Bar Without Protein Powder.
Ingredients:
- 1 (15-ounce) can of chickpeas (rinsed and drained)
- ⅔ cup almond milk
- 2 medium-large, ripe bananas (peeled)
- ⅔ cup peanut butter
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- 4 cups old-fashioned rolled oats
- 1 cup coarsely chopped, toasted nuts or seeds
Method:
- Preheat the oven to 350°F. Grease, spray, or line a 9-inch square baking pan
- Process the chickpeas, milk, bananas, peanut butter, maple syrup, and vanilla in a food processor or blender until smooth.
- Place the ingredients in a large mixing basin.
- Stir in the oats and nuts until thoroughly combined.
- Scrape batter into prepared pan, smoothing the top.
- Bake the bars in a preheated oven for 40 to 45 minutes, or until deep golden brown and the edges are somewhat crunchy.
- Place on a cooling rack to cool fully. Remove from the pan and cut into 16 equal bars or squares.
In an airtight container, store bars at room temperature for 5 days, in the refrigerator for 2 weeks, or in the freezer for 3 months.
These super filling protein bars are rich and delicious, making them ideal for a quick breakfast. Each bar contains 9.4 grams of protein (this may vary slightly depending on the nuts/seeds used), as well as fibre and B6 vitamins. B6 is especially good for a back-to-school bar since it is required for appropriate brain growth and function, as well as for the production of melatonin, which aids in the regulation of your internal clock.
