Protein bars

  • 4 ounces soy protein powder, approximately 1 cup
  • 2 1/4 ounces oat bran, approximately 1/2 cup
  • 2 3/4 ounces wholemeal flour, approximately 1/2 cup
  • 3/4-ounce wheat germ, approximately 1/4 cup
  • 1/2 teaspoon salt
  • 3 ounces raisins, approximately 1/2 cup
  • 2 1/2 ounces dried cherries, approximately 1/2 cup
  • 3 ounces dried blueberries, approximately 1/2 cup
  • 2 1/2 ounces dried apricots, approximately 1/2 cup
  • 1 (12.3-ounce) package soft silken tofu
  • 1/2 cup unfiltered apple juice
  • 4 ounces dark brown sugar, approximately 1/2 cup packed
  • 2 large whole eggs, beaten
  • 2/3 cup natural peanut butter
  • Canola oil, for pan

Line the bottom of a 32cm by 22cm glass baking dish with greaseproof paper and lightly coat with the oil. Set aside. Preheat the oven to 180°C/Gas 4.

In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ and salt. Set aside. Coarsely chop the raisins, cherries, blueberries and apricots. Place in a small bowl and set aside.

In a third bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs, and peanut butter, 1 at a time, and whisk to combine after each addition. Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit.

Spread the mixture evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 96°C. Remove from the oven and cool completely. Cut into squares and store in an airtight container for up to a week.

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