Lemon Drizzle Protein Bars. Our lemon drizzle cake bites are gluten free, high in protein, vegetarian, contain no palm oil and are full of fibre. Are you tired of protein bars not packing the flavour punch they claim? Our handy on the go protein balls are packed full of delicious flavour and our lemon drizzle cake.
These gorgeous, naturally healthy lemon bars are bursting with the zesty zing of citrus from real, vibrant lemons. Iced Lemon Protein Bar is the perfect mix of sweet and tart lemon flavor with a delicious icing drizzle. The Coffee Cake Protein bar will delight your taste buds with cinnamon taste with an icing top with real coffee cake crumble! You can cook Lemon Drizzle Protein Bars using 15 ingredients and 6 steps. Here is how you cook that.
Ingredients of Lemon Drizzle Protein Bars
- It's of 'Lemon Drizzle PhD SMART' whey,.
- You need of porridge oats,.
- It's of unsweetened almond milk,.
- You need of medium egg,.
- You need of level tsp baking powder,.
- It's of fresh lemon juice,.
- Prepare of Rind of half a lemon,.
- Prepare of lemon curd,.
- Prepare of sugar replacement (I used Zusto),.
- Prepare of Some vanilla or white choc flav drops to taste,.
- Prepare of Spray cooking oil,.
- Prepare of Some flaked almonds,.
- It's of For the lemon drizzle icing:.
- It's of icing sugar,.
- Prepare of fresh lemon juice.
Storage: Store in a cool, dry place. This Lemon Protein Bars Recipe is a great snack to eat on the run! They're delicious, healthy and easy to make! Healthy lemon bars that are gluten free, dairy free and paleo!
Lemon Drizzle Protein Bars instructions
- Preheat the oven to 180 (fan). line a small high sided baking tray with greaseproof paper and spray over some cooking oil. In a mixing bowl add in the protein powder, baking powder, sugar alternative and oats plus the lemon rind. Stir together. Make a well in the centre and crack in the egg..
- Add in the milk plus the flav drops to taste. Combine well. Add in the 3tbsp fresh lemon juice and stir once more to incorporate..
- Pour the batter into the lined baking tray then dollop in bits of the lemon curd and using the end of a spoon or a knife gently swirl it through the batter. Sprinkle over some flaked almonds..
- Bake in the centre top shelf of the oven for around 12 minutes or until springy to the touch. Allow to cool down slightly then turn out and peel away the greaseproof paper gently..
- Once cool make up the lemon drizzle icing by combining the icing sugar and lemon juice until no lumps remain. Drizzle over the icing and allow to set for a few minutes. Cut the cake into six square portions. Eat and enjoy! :).
- Note: Best eaten on day of baking, however the bars will keep well in airtight container for up to 3-4 days in the fridge..
These protein bars are so rich and moist, they're an awesome dessert that doesn't feel like a sacrifice. The drizzle of chocolate is just enough to satisfy. Looking for the best protein bar? Read our essential guide, reviews and nutritional information for the most popular brands this year. Altogether it's a deliciously chocolatey, sweet delight, finished off with a peanut butter drizzle!
