Ingredients
- ¾ cup oat flour (made by pulsing about 1 cup of oats in your food processor until they form a flour)
- ¾ cup vanilla whey protein powder (3 average-sized scoops)
- ½ tsp baking soda
- 2 tsp poppy seeds
- 1 packet stevia, or 1 tbsp Krisda baking blend or other cup-for-cup stevia baking blend (note: if your protein powder is already slightly sweetened with a clean sweetener like stevia, you could leave this out)
- ½ cup egg whites
- 1 cup unsweetened applesauce
- 2 tbsp plain fat-free yogurt
- 1/4 cup lemon juice
- 1 tbsp + 2 tsp lemon zest
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350F and spray a 9x9" baking dish with oil or cooking spray.
- Combine first 4 ingredients in one bowl and all remaining ingredients in another.
- Pour the bowl of wet ingredients into the dry bowl and stir until smooth.
- Pour the batter into the prepared baking dish. Bake for 40 minutes, at which point the outsides should be golden in colour.
- Remove the baking dish from the oven and allow it to cool completely before attempting to flip the squares out.
- Cut into 16 squares and enjoy!
- These will keep in the fridge for about 1 1/2 weeks, and become lovely and dense when cool. If you won't be eating them all in about 10 days, wrap them individually and store in the freezer.
Approximate nutrition info per bar (1/16 of recipe): 54 calories, 1g fat (0g saturated), 13mg cholesterol, 63g sodium, 5g carbs, 1g fiber, 1g sugar, 6g protein.