Crunchy Beetroot Protein Bars

An extravagant and colorful energy bar packed full of antioxidants and good for you ingredients including nuts, seeds and oats which is guaranteed to keep you full until lunchtime! They are Vegan friendly, refined sugar-free and contain added protein.

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Beetroot is everyone’s best friend right? I have praised this vegetable many times before as it plays a key role in my fridge and is one of those staple items for me. Beetroots might often be overlooked but how can you with the health benefits and not to mention that vibrant colour?! They are also low in fat, full of vitamins and minerals and packed with powerful antioxidants so why not try and incorporate them into your diet along with the greens which are rich in calcium, iron and vitamins A and C.  I find that a little beetroot often goes a long way, such as this recipe which uses 125g beetroot which is equivlant to a large beetroot and 100g raw beetroot has just 43 calories. I prefer my beetroot roasted as I prefer the taste especially in soups but for this you can also just cook them by boiling or buy pre-cooked.

This recipe is perfect for a filling grab-and-go breakfast or mid-morning snack as it contains filling and healthy ingredients such as potassium rich bananas, fibrous oats, soya protein and nuts giving you your healthy unsaturated and monounsaturated fats to maintain a healthy diet. Therefore, needless to say these bars are full of nutritious super foods and sweetened naturally with maple syrup and banana.

These require the use of a high-speed food processor in order to break everything down as nuts can be a little tricky if the processor isn’t powerful enough. You first need to create the bottom layer by blending your wet ingredients then adding your dry ingredients which I process to a smooth paste but you could also leave this a little crunchy if you’d like to have some texture on the bottom layer but I prefer not to. The beetroot powder is also optional but will boost the colour and nutrition of the end product. Once this step is done then spread it evenly with a rubber spatula in your dish so that it is compact and flat and bakes evenly then prepare your top layer by combining all the ingredients together in another bowl. You can slightly customise this how you wish with a mixture of fresh berries or dried fruit such as apricots and cranberries for example and again use a mixture of nuts and I tend to use a store-bought bag of mixed nuts generally containing cashews, walnuts and blanched almonds. Then add this layer evenly spreading with a spatula, compressing into the bottom layer gently and then bake until golden. You must let this cool and crisp up completely before slicing and tucking in otherwise it could fall apart.

I think the colours of this look amazing and impressive so be sure to share this nutritious snack with your friends as it will yield approximately 8 decent sized slabs slices.  Store in an air-tight container in the fridge for a few days or in the freezer for longer term storage.

I hope you love these as much as me and if you make them please share your comments and my Instagram and Faceook page! 🙂 xo


Crunchy Beetroot Protein Bars
 
Prep time
Cook time
Total time
 
Recipe type: vegan
Cuisine: breakfast, snack
Serves: Approx. 8 Bars
Ingredients
  • Bottom Layer:
  • 125g beetroot, peeled and cooked
  • 2 bananas
  • 2tbsp apple sauce
  • 1.5 cups oats
  • 3tbsp soya protein powder
  • 1tsp beetroot powder (optional)
  • 2tbsp maple syrup
  • 1 cup mixed nuts
  • Top Layer:
  • 70g blueberries and raspberries (or dried fruit mix)
  • ½ cup oats
  • ½ cup mixed nuts, roughly chopped
  • ½ cup pumpkin and sunflower seeds
  • 1 tbsp maple syrup or honey
  • 50ml almond milk
Instructions
  1. Preheat the oven to 180C/350F/Gas Mark 4. Line a deep baking dish with parchment paper and set aside.
  2. Prepare the bottom layer by pureeing the beetroot, bananas and apple sauce in a food processor then add the oats, protein powder, syrup and nuts and process.
  3. Spread the mixture evenly over the bottom of the tin with a spatula. Bake for 10 minutes.
  4. Meanwhile, in a medium bowl, combine all the ingredients for the top layer and spread evenly over the bottom layer with a spatula.
  5. Return it to the oven for a further 15 minutes until topping is starting to turn golden brown.
  6. Remove from the oven and leave to cool slightly. Then remove block and transfer to a cooling rack to cool completely before slicing into bars.

@untaintedtastes

@untaintedtastes


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