Carrot and Coconut Energy Bar’s

Coming up with a name for this recipe was hard…

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I guess, you could call this a third time lucky recipe? There’s been a fair few failures whilst I embarked on my journey to make a protein packed, super tasty energy bar. Firstly I didn’t add enough sweetener or nut butter and it was just a little too dry, attempt number two was with oatmeal – BIG mistake! Unless you enjoy lot’s of crumble?

The third time, it was just perfect..sweet, but not too sweet! No dryness and just the perfectly balanced and nourishing bar I was aiming for. The combination may sound a little odd, but I love carrot cake and personally, I’m very much in the zone of adding vegetables to my bakes.

There’s a flip side, G won’t touch anything sweet that may have hidden vegetables..You may ponder..’What does she do with all the excess or uneaten bakes’. I eat them. In the kitchen. Wearing PJ’s and secretly hoping I won’t get caught.

I am nice, therefore from time to time I remember that caring is sharing and these were was shared…regretfully!

Anyway, you don’t have to save these for pre:workout, these can be eaten 7 days a week, including rest day’s and day’s when you feel like you rule the world.

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Mixed Energy Bar’s

*Serves 6 chunky bars

Ingredients 

  • 30g, Protein Powder (I used vanilla soy)
  • 20g Pumpkin Seeds
  • 65g, Peanut Butter, Crunchy
  • 45g, Cranberries (Dried)
  • 40g, Apricots (Dried)
  • 130g, Scottish Porridge Oats
  • 25g Organic Virgin Coconut Oil (Melted)
  • 25g Coconut (Dessicated and Shredded)
  • 25g, Liquid Sweetener
  • 1 Small Carrot (Grated)
  • 1 Medium Egg (whisked)

Method

  • Pre:heat your oven to 180 degree’s and line a loaf tin with greaseproof paper (Or you can make thinner slices with a brownie tin if preferred.
  • In a large mixing bowl add in all the dry ingredients: coconut, pumpkin seeds, protein powder, oats, cranberry’s and apricots and mix.
  • Now in a separate bowl whisk the egg, add in the liquid sweetener and set aside.
  • Melt the coconut oil and mix in the peanut butter to create a smooth mix.
  • Add the peanut butter and coconut oil to the dry ingredients and stir into the dry ingredients. Finally add in the the whisked egg and liquid sweetener, it will take a minute or two to ensure everything is combined and this will form a thick flapjack style dough.
  • Spoon the mix into a lined baking tin and using the reverse of your spoon press the dough into the baking tin.
  • Bake for 20 minutes and allow to cool for 10 minutes, I find it easiest to slice whilst in the tin and leave to fully cool.

Talk to me: What is your favourite pre: workout snack or drink? Do you vary your fuel accordingly to your workouts?

Katie

x

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Leave a comment

  1. October 2, 2015 / 5:14 pm

    Mm these sound lovely, especially with the peanut butter in there! I think carrot and coconut go well together, I like adding shredded coconut to a normal carrot cake too.

    • October 6, 2015 / 10:52 am

      I am loving coconut in everything right now, I need to make some carrot cake as it’s just been toooooo long since I had some 🙂 x

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