I'm very excited about these bars, but I'm even more excited about their "secret" powerful ingredient: peanut flour! It is composed of "defatted," finely ground roasted peanuts! It has even more protein than dry roasted peanuts! And it's also gluten-free! (Both my six-year old son and husband are gluten-free.)
This is another fantastic on-the-go snack — which is especially great for super busy mornings. And you could definitely call this an energy bar, since it's triple-packed with protein, with peanut butter, peanut flour . . . and egg whites to boot!
I came up with these a couple of days ago and have already served them to a group of camp kids, sent a few with my husband to work, and crumbled one on top of vanilla ice-cream. Delicious!
- 3 cups rolled oats
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 3 tablespoons honey
- 1 1/2 cups extra crunchy peanut butter
- 1/4 cup mashed banana
- 2 egg whites
- 1/2 cup strawberry jam
- 1/4 cup peanut flour*
- 2 cups roughly chopped, dried strawberries
Makes 20 squares
Heat the oven to 375 degrees. Cover a baking sheet with foil and set it aside. In a large mixing bowl, combine the oats with the cinnamon, salt, melted butter, and honey. Spread this mixture evenly on the foil-lined baking sheet and cook in the oven until golden brown, about fifteen to twenty minutes. (Halfway through the cooking process, gently stir the mixture with a spoon.) While the oats are cooking, use the same mixing bowl and combine the peanut butter, banana, egg whites, jam, peanut flour, and dried strawberries.
Line a 9 X 9 inch baking pan with foil and set aside. When the oats are finished and still warm, carefully incorporate them into the mixing bowl. Stir to combine the two mixtures and pour into the baking pan. Gently press the top surface so it becomes flat. Bake for fifteen to twenty minutes, and cool for at least an hour before slicing. Lift the foil out of the pan, gingerly peel the sides down, and cut.
*Peanut flour is now available at Trader Joe's!