We asked Beverly clients "What is your favorite protein bar recipe?"
Here's some of the feedback we received. If you have a favorite, please send it over by clicking on the Contact Us link.
Caramel Apple UMP Squares
Preheat convection oven to 350 degrees.
Mix the following together in a bowl:
3 scoops UMP Rocky Road
2 scoops oat flour (use UMP scoop)
2 tsp cinnamon
2 tsp Apple pie spice
1/2 tsp baking soda
1/4 tsp salt
In a second bowl mix:
4 eggs whites
3/4 cup Splenda
1 cup Organic SF Apple Sauce
4 oz water
1 tsp vanilla extract
1 tsp Caramel Ext
Now...Combine all ingredients. Mix until you achieve a
cookie batter consistency.
Spray pan with baking PAM
Use a square bar pan that yields 12
Pour ingredients into bar slots 1/3 full
Bake 17 minutes or until the center is clean by
toothpick test!
Remove from pan and cool
No Bake UMP Chocolate Bar
Minutes to prepare: 20 or less
Mix all of the following together:
1 cup oat flour
1/3 cup muesli
4 scoops UMP Chocolate
1/3 cup nonfat dry milk
2 tbs ground flax
1 tbs cocoa
1/4 or 1/3 cup natural peanut butter
Now add 3/4 cup warm water - Fold and mix well
Line a 5 x 8 loaf pan with wax paper
Transfer your mix to the loaf pan
Using the wax paper, press down firmly on the mixture until
it forms a loaf shape
Press the cherries & chips into the top of the mixture
Fold wax paper over the top and freeze for about 1 hour
Remove and lift loaf out of pan and slice into 12 bars, then
cut them in half
Yields 24 small on the go snacks bars
You can store in freezer or refrigerator for up to one week
Toppings
2 tbs dried cherries
2 tbs chocolate chips
No Bake UMP Pumpkin Protein/Energy Bars
You will need a small or large food processor.
In a bowl combine the following:
4 scoops UMP Vanilla
1/4 cup Oat Flour
1 cup oatmeal
1 tbs chia seeds
3 tbs hemp seeds
1/4 tsp sea salt
1.5 tsp pumpkin pie spice
Pour all powder ingredients into your processor. Chop and
grind until mixed, then:
Add 1/2 cup unsweetened pumpkin puree
1 tbs sugar free Maple syrup
1/4 cup chopped pecans
1/4 cup cacao Beans
Chop and grind until mixed. Use the scraper to make sure it
is mixed properly.
(I have a small processor... so I cut all ingredients in
half so it fits, then repeat the process)
Line an 8 x 8 pan with wax paper
Press the mix into your pan or you could roll them into
small balls.
Refrigerate for 30 min then remove, cut into 24 small bars.
Store bars in the
refrigerator.
Homemade UMP “Big Time” Vanilla and Blueberry Bar
Preheat oven to 350.
Mix all of the following together:
3 whole eggs
2 egg whites
1 cup Splenda
5 scoops UMP Vanilla
1 ½ cup dry milk
8 oz cooked sweet potato
4 oz unsweetened applesauce
1 tsp vanilla
1 tsp cinnamon
1/4 cup ground flaxseed
1 1/2 cups quick oats
1 cup dried blueberries
1/3 cup chopped almonds
3 rounded tbs crunchy almond butter
½ tsp xanthan gum (optional) used as a thickener
Spray olive oil in a 9 x 13 or 12 x 14 baking dish
Spread mix evenly, top with a few choc minis
Bake at 350 (convection) for about 13-15 minutes
Cool for about 15-30 minutes; cut into 24 bars
Refrigerate
PB2 P-UMP-kin Squares
Preheat convection oven to 350 degrees.
Mix the following together in a bowl:
3 scoops UMP Vanilla
2 scoops oat Flour (use UMP Scoop)
2 tsp cinnamon
2 tsp pumpkin pie spice
1/2 tsp baking soda
1/4 tsp salt
2 tbs PB2
In a second bowl mix:
4 eggs whites
3/4 cup Splenda
1 cup pumpkin
4 oz water
1 tsp vanilla extract
Now...Combine all ingredients. Mix until you achieve a
cookie batter consistency.
Spray pan with baking PAM
Use a square bar pan that yields 12
Pour ingredients into bar slots 1/3 full
Bake 17 minutes or until the center is clean by toothpick
test!
Remove from pan and cool
Top with - FF Cream cheese, eat them plain or sprinkle light
brown sugar Splenda on top!
Beverly no-bake protein bar
Ingredients:
5 tbsp. natural peanut butter
(chunky or smooth) or almond or cashew butter
½ cup dry oat meal
1 cup oat flour (or double the
dry oats)
6 scoops Muscle Provider
Chocolate
1 tsp. vanilla
2 tbsp. flax seeds (optional)
1 cup non-fat dry milk
½ cup water
Instructions:
Spray an 8-by-8 baking dish with Pam. Mix dry ingredients,and then add peanut
butter and mix. Add water and vanilla. Using a wooden spoon,mix until sticky
dough forms. Spread into pan and refrigerate a few hours (or freeze for 1 hour)
Cut into 9 or more squares. Wrap bars individually or store in covered
container between sheets of wax paper. Keep refrigerated. Makes 9 bars,each 197
calories.
Rocky Road protein bars
Serves 8
Ingredients:
2 cups oats
4 scoops Beverly Rocky Road UMP
½ cup Truvia
1T unsweetened cocoa powder
½ cup almond butter
3/4 water
½ cup Walden Farm’s Marshmallow
Cream
¼ cup chopped walnuts (or any
nuts of your choice)
Instructions:
Combine dry ingredients in a
large mixing bowl.
Then add wet ingredients and
combine well.
Keep mixing. Trust me. Mixture
will look dry and crumbly but keep applying that elbow grease to make sure the almond butter is well-combined.
Line an 8X8 dish with wax paper
and place contents in the dish.
Press the mixture down firmly.
Place dish in the freezer for 30
minutes.
Remove and cut into 8 bars.
Phil
"Heath" protein bars
Ingredients:
4 scoops UMP vanilla
2 cups oats
½c Truvia
1 cup water
½ cup almond butter
2 Heath Bars (shattered)
Instructions:
Mix all ingredients together in a
large bowl REALLY well. Mixture may look dry at first but keep mixing it.
Place in an 8X8 pan lined with
wax paper. Press down firmly and freeze for 30 min to an hour.
Cut into 8 bars. Store in fridge.
