After posting Almond Chocolate and Sweet Potato Power Bars nearly three months ago, my quest has continued for a tasty, protein-packed, real-food bar that could stand in for breakfast — or any meal in a pinch. There have been a few out-in-out failures, a few good tries, and finally this morning, a true success. These were fruity, spicy, mild, but tasty, and able to stand up to a grand-and-go situation.
Remembering a vegan brownie recipe that I had made a few years ago, and remembering that beans are a whopping source of protein, but that Garbanzo beans are milder with a sturdier texture, I took a crack at a Garbanzo-bean-based bar. The key: lots and lots of pulsing in the food processor and a hefty dose of spices to cover up any suspicion of eating a bean bar. By 10 a.m., we had some tasty little squares that were substantial, just over 200 calories each, and 6.1 grams of protein per bar.
- 14 1/2 oz. can of Garbanzo bean
- 1/2 cup raw sugar
- 1/3 cup raisins
- 1/2 banana
- 1/2 cup walnuts
- 1 Tbsp. canola oil
- 1/2 cup old fashioned oats
- 1 Tbsp. ground flax
- 2 tsp. cinnamon
- 1 tsp. ground nutmeg
- Preheat oven to 350.
- Open Garbanzo beans into a colander and rinse very thoroughly. Add to a food processor along with raw sugar, raisins and 1/2 banana and process thoroughly. Add remaining ingredients and process until all ingredients are completely pulverized.
- Spray 8″ x 8″ pan with non-stick cooking spray. Spread the very thick batter evenly in pan. Bake at 350 for 35 minute. Allow to cool for at least 10 minutes before cutting into 9 squares.