I make my own gluten free oat flour by grinding Trader Joe’s GF rolled oats in my Ninja blender. A Magic Bullet would also work really well. Use 1 1/4 c rolled oats to yield 1 cup oat flour. I have also seen GF oats by Quaker at the grocery store, so look there if you cannot get to a Trader Joe’s.
- 2 c gluten free oat flour (sub 1 c coconut flour for paleo)
- 1/2 c (2 oz) Better Batter All-Purpose Flour
- 1/2 c vanilla protein powder (I used Gatorade Recover brand, but find one which works for you)
- 1 T ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tsp ground nutmeg
- 1/4 c almond butter (or substitute any other nut butter)
- 1/2 c maple syrup (or substitute brown rice syrup or any other liquid sweetener)
- 1/2 c unsweetened applesauce
- Dried apple rings, finely minced (optional)
Prepare a pan. Line a baking sheet with parchment paper. Set aside.
Mix the protein bar “dough”. Combine the oat flour, Better Batter flour, protein powder, cinnamon, ginger, cloves, and nutmeg in a large bowl. Stir to mix well. Spoon nut butter, maple syrup, and applesauce into the dry mixture and use a spatula to incorporate. The dough will be very thick, but continue to stir until all of the dry mixture is blended in. Use a tablespoon to scoop into balls about the size of a golf ball. Roll gently between your hands to make a smooth ball. Place on prepared pan and repeat with remaining dough. Can be eaten right away, or firm them up a little by refrigerating for at least 30 minutes. Makes 2+ dozen protein balls.
Idea. Make protein bars instead balls. Line a 9×9 or 9×13 baking pan with parchment paper. Spoon the dough into the lined pan and smooth into an even layer. Refrigerate for 30 minutes before cutting. Keep leftovers chilled.
Adapted from The Big Mans World.
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