Gluten-free, Dairy-free and Vegan Protein Energy Squares

One of the hardest things I’ve found while trying to lose weight is snacking. Being a keen baker too, the sugar cravings have been hardest to fend off; there is only so much natural yoghurt and granola I can eat after all! So I created a protein energy square to fulfil those hunger pangs.

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The texture of these protein energy bites isn’t like the protein energy balls where they use a date puree to bring the mixture together which gives it a soft chewy texture. Instead I use other wet ingredients which contribute to the flavour and bring it together into what I can only describe as sandy rubble (to use one of Nigella’s phrases). Once baked, the energy bites do combine into chunks when they are cool and have a distinctive chew and crumbliness so you don’t feel like you are eating something too heavy.

Due to its crumbliness, you will find it difficult to cut it into even shapes but I like its rustic quality and the small bits can still be eaten, perhaps as an addition to your muesli or granola (after all it does have rolled oats in it) or just as a small snack to fuel those cravings. If you don’t like some of the ingredients, feel free to change them up!

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This recipe is much easier to do when you work in ratios. I use American cup measures mainly because it saves weighing everything out! I start by measuring the dry ingredients into the bowl before rubbing a tiny amount of vegetable oil into the cup measure and measuring out the wet ingredients. Both recipes also follow the same method.

These also happen to be gluten-free, dairy-free as well as vegan (the chocolate ones are, the cranberry ones are not) so this recipe is perfect for all of those doing Veganuary like Cate in the Kitchen, Loriley Sessions and Jess and Josh. Here are some similar recipes from other food bloggers:

Planet Veggie’s Oat, Date and Sultana Balls

Rough Measures’ Banana and Blueberry Granola Bars

Rough Measures’ Spirulina Energy Balls

Andrew in the Kitchen’s Date and Almond Nakd Bar


Chocolate and Peanut Butter Protein Energy Squares

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2 ¼ cups gluten-free rolled oats

½ cup pumpkin seeds

¼ cup desiccated coconut

¼ cup chopped Brazil nuts

¾ cup organic peanut butter, I used Meridian, mixed with 2 tbsp hot water to liquefy

½ cup Sweet Freedom Choc Shot Coconut

¼ cup Sweet Freedom Fruit Syrup

1 tsp vanilla extract

Thyme Honey and Cranberry Protein Energy Squares

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2 ¼ cups gluten-free rolled oats

½ cup pumpkin seeds

½ cup dried cranberries

¼ cup desiccated coconut

¼ cup Sweet Freedom Fruit Syrup

½ cup Melitimon Thyme Honey

1 tsp vanilla extract


Preheat the oven to 180°C. Line a 20cm square baking tin with baking parchment.

Into a large bowl, weigh out all of the dry ingredients and toss together so they are evenly mixed.

Add in the liquid ingredients straight onto the dry ingredients and use a spatula to bring the mixture together until it resembles a sandy rubble. If you think it is too try, use some whole milk to help make it wetter. If you press some together in your hand, it will clump together but will also crumble quite readily.

Transfer to the baking tin, using the spatula to press the mixture into an even layer.

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Bake for about 25 minutes until the edges and top turn slightly golden and the squares feel set. Allow to cool completely in the tins before lifting out and (attempting) to slice into even square-shaped pieces.

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One thought on “Gluten-free, Dairy-free and Vegan Protein Energy Squares

  1. Pingback: Melitimon Thyme Honey: Product Review | Andrew in the Kitchen

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