I love a refined sugar free protein bar that is also gluten free and these are just one of my best inventions. Not only are they packed with protein and super foods but they are super tasty – they’ll keep for a week in an airtight container (if you’re lucky) – they never last that long in our house!

Give them a try and let me know what you think.

Ingredients

½ cup quinoa flakes

½ cup gluten free oats ground into flour

 ½ cup Arbonne vanilla protein powder

A pinch pink Himalayan Salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 cup olive oil

1/4 cup maple syrup

2 tablespoon brown rice syrup

1/2 cup chopped apricots (sulphur free)

1/2 cup chopped pecans, walnuts or almonds

Directions

Pre heat the over to 180 C 350 F. Line a baking tray with parchment paper and set aside. Or use 12 paper muffin cups.

Combine all the dry ingredients in a bowl.

Add the oil and syrups and combine well. Put the mixture into the baking tray or muffin cases and pack down to even the surface. Bake for 20 mins. It may need a little longer but don't over cook it.

It is cooked when firm and golden brown.

Let it cool before removing from the pan. Cut into rectangles. Serve while still warm or store in an airtight tin.

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