170211 - Cooking with Louisa! | One week out from Nutrition Wrap Up!

As a person who likes to bake as well as to consume baked goods, it can be a little rocky to make good decisions when it comes to baked treats. I'm a big believer of trying to recognize cakes, cookies, and other delectables as just that, treats. Dessert is not a given after dinner, it's something special.

During Nutrition Challenges especially, it's easy to get into a restrictive mindset and then get intense cravings. If I tell myself "I'm not eating baked goods at all" then all I can think about at work are the brownies in the break room. Moderation is always key, but when you're really trying to dial in your nutrition, it can be helpful to have more healthful options that still satisfy whatever that craving is. This recipe really fits the bill, a slightly sweet treat  full of good for you stuff!

Gluten Free Oat Bars

(modified from a PopSugar recipe)
2 c old fashioned rolled oats
1 c crunchy almond butter, salted
1/2 c Grade B maple syrup
2 eggs
2 "servings" unflavored protein powder (I used TGS Whey protein, so a serving is a scoop)
1/2 c unsweetened coconut flakes
1 t baking soda
1/2 t cinnamon
Dash of nutmeg
(1/2 t salt if your almond butter is unsalted)
Coconut oil

1. Preheat oven to 350 degrees, grease a 9x13" baking pan with coconut oil.
2. In a medium bowl, mix almond butter and protein powder until smooth and lump-free. Stir in maple syrup and eggs with a wooden spoon, mixing until smooth.
3. Add oats, coconut, baking soda, cinnamon, nutmeg, (and salt if you need it), stirring until everything is mixed.
4. Press dough evenly and firmly into prepared pan. (It can be helpful to wrap your hand in plastic wrap and grease it to press the dough effectively!)
5. Bake approx. 15-20 minutes, rotating pan halfway through baking. Top should be evenly browned.
6. Let cool about 5 minutes, then run a knife around edges to make sure no spots are sticking. Let cool completely in pan, then cut into squares or bars. Store in an airtight container.

MACROS:

If you use a 9x13" pan, and cut the finished product into squares, 5 squares by 9 squares, you'll get 45 pieces. Per piece:

70 cals.

Fat 4 g.

Carbs 6.3 g.

Protein 3.1 g.