Peanut Butter Crunch Bar
Product1
|
Amount
|
Unit
|
---|---|---|
Bob's Red Mill Gluten-Free Oat Flour
|
1.5
|
cup
|
0.5
|
cup
|
|
Rice Crisp Cereal
|
0.5
|
cup
|
Morton's Kosher Salt
|
0.5
|
tsp
|
Food Club Creamy Peanut Butter
|
0.5
|
cup
|
Kirkland Maple Syrup
|
0.5
|
cup
|
Kirkland Pure Vanilla Extract
|
1
|
tsp
|
1The MSU Food Product Development Lab does endorse any ingredient suppliers, but for culinary and scientific specificity, we tested the recipe using the brand name products listed above.
Instructions
- Roast lentil protein at 400°F for 10 minutes until just golden and fragrant.
- In a mixing bowl, combine oat flour, lentil protein, rice cereal, and salt.
- Combine the nut butter, syrup, and vanilla in a saucepan on low heat. Stir until melted.
- Pour melted nut butter, syrup, and vanilla to the bowl of dry ingredients; stir to combine. Add a small amount of plant-based milk—if necessary—to get the mixture to stick together.
- Press the mixture into a pan lined with parchment. Cut into squares and enjoy.
Nutrition facts
Serving size: 45g
Calories per serving: 170
% daily value* is listed in ()
Total fat: 6g (8%)
- Saturated fat: 1g (5%)
- Trans fat: 0g
Cholesterol: 0mg
Sodium: 85mg (4%)
Total carbohydrate: 23g (8%)
- Dietary fiber: 3g (11%)
- Total sugars: 9g
- Includes 9g added sugars (18%)
Protein: 7g
Vitamin D: 0mcg
Calcium: 28mg (2%)
Iron: 1mg (6%)
Potassium: 147mg (4%)
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.