We doubled our batch of Alton Brown’s protein bars yesterday, in addition to making a double batch of our granola, some cookies, and a mess of pasta for lunches.
We like alton’s recipe – well, Matt does especially, and I like that Matt has a breakfast full of goodness rather than the old standby of hot chocolate or toaster pastries (read: pop-tarts or costco’s organic version of the same). It’s full of dried fruit, tofu, protein powder, and peanut butter. Well, see below for the full details. We doubled the batch, cooled them overnight, cut them into 24 squares each, and popped the whole lot in the freezer. If you don’t end up with silken tofu, like we did, toss the firm stuff in the food processor (which will already be out because that’s what you roughly chopped your fruit in) and whiz it up until smooth. Sorry no photo, but that’s way on the back burner for now. Oh, and get yourself a cheap kitchen scale, use your Bed, Bath and Beyond 20% off coupon (that never expires) and do yourself a favor. I use it ALL the time.
Recipe courtesy Alton Brown, 2005
4 ounces soy protein powder, approximately 1 cup
2 1/4 ounces oat bran, approximately 1/2 cup
2 3/4 ounces whole-wheat flour, approximately 1/2 cup
3/4-ounce wheat germ, approximately 1/4 cup
1/2 teaspoon kosher salt
3 ounces raisins, approximately 1/2 cup
2 1/2 ounces dried cherries, approximately 1/2 cup
3 ounces dried blueberries, approximately 1/2 cup
2 1/2 ounces dried apricots, approximately 1/2 cup
1 (12.3-ounce) package soft silken tofu
1/2 cup unfiltered apple juice
4 ounces dark brown sugar, approximately 1/2 cup packed
2 large whole eggs, beaten OR equivalent egg replacer/flax eggs
2/3 cup natural peanut butter
Canola oil, for pan
Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. [super important, because this stuff is sticky] Set aside. Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ, and salt. Set aside.
Coarsely chop the raisins, dried cherries, blueberries and apricots and place in a small bowl and set aside.
In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit. Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F. Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.