Rosemary almond protein bars
265 cals, 9p, 4c, 22f (per meal)
1/2 cup (56g)
1 tsp, leaves (1g)
3 tbsp (45mL)
1/2 cup (122g)
1/2 tbsp (9g)
1 tsp (2g)
1 tsp (3g)
2 tbsp, chopped (8g)
4 tsp (13g)
2 cup, whole (286g)
1
Preheat the oven to 300°F (150°C) and line a square baking dish with aluminum foil.
2
Add flax seeds to a blender and blend until it reaches a flour-like consistency.
3
In a large bowl, combine chopped almonds, ground flax, almond flour, thyme, rosemary, onion powder, garlic powder, and salt.
4
Add egg whites and oil, mixing until a chunky dough forms. Press the mixture evenly into the baking dish, ensuring it's about 0.5 inch (1.25 cm) thick throughout.
5
Bake for 25-30 minutes or until the edges are lightly browned. Let cool, then slice into the number of bars listed in the "Makes" section of the recipe.
6
Meal Prep Tip: Wrap each bar individually in plastic wrap and store in an airtight container at room temperature for up to a week.