I love this protein bar. I have experimented with a range of great protein powders to change the flavours slightly. Using VEGA mango protein powder creates a wonderful Tropical tangy flavour and keeps the carbohydrates relatively low. I have also used the Paleo Protein powder by Protein Works – a wonderful low carb protein powder based on eggs and with added natural flavour and sweetness from pure fruit & vegetables.
This is perfect as a pre or post workout snack and ideal for packing with you on a long training sessions and bike rides. I often make up a batch, cut up into bars and freeze. A great packed lunch treat for kids too.
Difficulty –Â Easy
Time – 30-40 minutes cooking time
Serves – 16 bars
Carrots are naturally sweet and make a fabulous addition in cake and biscuit recipes.  Rich in beta carotene, vitamin K and a good source of vitamin C they are super healthy for the body including healthy eyes, heart and lowering inflammation in the body.  Adding a scoop of protein powder to the cake mix provides plenty of protein and keeps the bars grain free.
Coconut syrup & sugar contains a fibre known as inulin which can help promote the growth of beneficial bacteria in the gut. It has a lower GI score (around 35) compared to table sugar but similar calories so it is not a low calorie option. Like other forms of sugar it should be used sparingly. If you want to find out more about different types of sugars read our blog
INGREDIENTS
2 carrots, finely shredded (use a food processor grater)
â…” cup / 150g almond butter
2 eggs
3 tbsp coconut syrup or honey
30 grams VEGA mango protein powder, Paleo Protein or vanilla protein powder
1 tsp ground cinnamon
½ teaspoon baking powder
pinch of salt
15g pumpkin seeds or mixed seeds
50g dried berries (e.g dried mango chopped, raisins, dried cherries or goji)
