Nutri Grain Knock-offs LOW CARB!! (makes 8)
So, I used to love Nutri Grain bars, and the lady (she who calls me Hobbit) has been talking about them lately so I thought I’d give this a shot. Now, if you know the ‘real’ things, they are not really ‘healthy’ because of all the crap they put in them plus they have something like 24g of carbs per bar. OUCH! My take on these are much lower in carbs, higher in protein and no artificial crap in them. So, here we go!
- 8.00 Tablespoons, Coconut Flour
- 2.00 tsp(s), Organic Ground Flaxseed
- 0.50 tsp(s), baking soda
- 0.50 tsp(s), Cinnamon, ground
- 0.25 tsp(s), Sea Salt
- 0.25 cup(s), Coconut Oil (room temp and soft)
- 2.00 large, Eggs
- 1.00 tsp(s), Vanilla extract
- 3.00 tbsp(s), Water
- 1.00 level scoop, Pea Protein, unflavored whey, or if you like a little sweeter, vanilla whey protein (but watch the carbs, I use Dymatize Elite Whey – 2 net carbs)
- 1 cup water
- 1/2 cup stevia
- 1/2 cup frozen blueberries.
- 1/2 tsp xantham gum
- Mix dry ingredients thoroughly, then add vanilla and coconut oil. Mix together well, use a fork or pastry knife to make sure coconut oil mixed in really well, dough should be crumbly and course. Beat eggs until frothy, then add to dry and mix again. At this point the dough should be dryish still but starting to stick in clumps. Let it sit for 5 minutes, then add 1 Tbsp of water and mix, adding more water one Tbsp at a time until you get a dough that sticks together but is firm and not sticky. Work it with your hands for about 15-20 seconds until you can make a ball that doesn’t stick to your hands but doesn’t crumble. Cover with damp cloth and let sit 30 minutes.
- While dough is setting, mix stevia in with water, then bring to a gentle boil on the stove. Add blueberries and let boil until reduced by half. Add xantham gum while wisking briskly until all dissolved. Remove from heat and let cool for about 10 minutes.
- Cut dough in half and roll out between two pieces of parchment paper or silicon mats. Roll it into a long rectangle about 4″ wide and the thickness of two nickles on top of each other. Use your hands to square up the sides
- Then spoon half the blueberry mixure down on half of the dough, leaving about 1/2 inch from the edgle and about 1.5″ wide.
- Fold the other side over the top, then use a fork to go around the edges to pinch down and seal (mine cracked, easy fix just pinch back together:) ).
- Use a knife or pizza cutter to cut into 4 pieces, using the fork to pinch down the open ends, then transfer to baking sheet. Repeat with the other half of dough. Back on top rack of the oven at 350F for about 15-20 minutes or until the edges brown. Remove and let cool before moving.I didn’t pinch down a couple of mine as well as I should have and they leaked, but they still taste good!!
NUTRITION COUNT PER BAR (based off my ingredients, double-check your numbers!): Calories: 131, Protein: 6g, Fat: 9g, Carbs: 5g, Fiber: 3g, NET CARBS: 2g