Soft Protein Bars

One of the most common problems we see when people start SCD, GAPS, or Paleo is they try to recreate foods they used to eat from the Standard American Diet. Inevitably, the recipes end up full of sugar (honey, sweeteners, etc.) and flours (almond, coconut, and others). Natural or not, a diet full of these ingredients doesn’t support life-long health.

And when too many meals consist of almond flour muffins or coconut flour bread… these people don’t feel better. (You can listen to minute 24:15 of this podcast to hear us talk more about this problem.)

In general, Steve and I still eat a diet of mostly meats, fats, veggies, and some fruit. That’s why you won’t see many recipes from us that contain lots of flour. It’s a rare occasion that we eat those types of food. But that doesn’t mean it’s not a great desert, travel snack, or occasional treat you can enjoy!

So, when Janna from scdmama.blogspot.com sent us a protein bar recipe I asked her if we could share it with you and she graciously revealed her super-secret recipe. You rock Janna – thanks for helping us get some recipe diversity on the blog!

I will preface the recipe with this:

If you’re not in control of your symptoms, this recipe isn’t for you. Find your food safe zone first, then test it out in moderation. Also, read what Elaine had to say about seeds.

Soft Protein Bars (from Janna)

Ingredients:

• 1 Cup Pumpkin Seeds
• 1 Cup Sunflower Seeds
• 1/2 Cup Thompson Raisins
• 1 Cup Dates, pitted
• 5-6 Tbsp Nut Butter (I used organic almond butter)
• 1/4-1/3 Cup Honey

Directions:

Throw it all in a food processor and blend until well mixed and all seeds fine in texture (about 2 – 3 minutes).

Get 2 pieces of parchment paper the size of a cookie sheet. Scoop the mixture onto once piece of parchment and place the other piece on top equal in size. Use a rolling pin to flatten the mixture between the 2 sheets. Roll it about 1/4 inch thick. Place in a pre-heated oven (200°F) for about 2 hours. You will know it is done when the top parchment peels off clean. Transfer to cooling rack with the bottom parchment still attached. The protein bar should be soft, and chewy but not wet or sticking to everything.

Note from Jordan: Coconut products would be another option. If you’re worried about trying this recipe, you could try using coconut products as a substitution. But I haven’t tried making it that way, so let us know how it goes.

Thanks again Janna – looking forward to many more great recipes on your blog.

P.S. – Leave any cool modifications you try in the comments below. Experiment away!