Recipes For Taste Samples at Pinners AZ

Looking for the recipes for the samples you tasted at Pinners Arizona???

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Healthy Peanut Butter Cup Bars

1 cup old fashioned, raw oats

1 cup peanut butter

1/2 cup Dutch Chocolate Protein Shake Mix (contact me if you want the exact one I used)

1/2 cup raw honey

1/4 cup flaxseed meal

Mix all ingredients in large bowl then spoon about two tablespoons into each cavity of the Granola Bar Pan. Wet fingers or Granola Bar Press with water then press mix down to compact ingredients.

To use 8x8" dish, line with parchment paper, pour all mix in & press really well evenly into pan.

Freeze for 60 minutes. Release bars by pulling edges of pan away from center then push up from bottom to pop out each bar individually.

For 8x8" dish, use sides of parchment paper to lift out chilled square. Cut into bar shapes.

Store in freezer or refrigerator (to keep firm) in air tight container for 7-10 days - I doubt they will remain uneaten for that long though.

Note: For the oats I recommend go to zegofoods.com & use code GBP15 when you check out for a discount.

Protein Pumped Pick-Me-Up Bars

1 1/2 cup old fashioned, raw oats

1/3 cup vanilla protein powder mix (contact me if you want the exact one I used)

1/4 cup ground flax meal

1/2 tsp (or more) cinnamon

1/4 tsp salt

1/2 cup peanut butter, seed butter or any nut butter

1/4 cup coconut sugar

1/4 cup maple syrup

1 tbsp melted coconut oil

1 tsp vanilla extract

1/4 cup mini chocolate chips (optional)

Steps

Preheat oven to 350 degrees F.

No prep required for Granola Bar Pan. To use 8x8" dish, line with parchment paper allowing edges to stick out an inch or so & spray with non stick oil (handle high heat) like avocado oil.

In large bowl, stir oats, protein powder, ground flaxseed meal, cinnamon & salt.

In small bowl, add peanut butter, coconut sugar, maple syrup, melted coconut oil & vanilla extract, stir until combined. If peanut butter is not incorporating well, microwave bowl for 15 seconds, stir.

Pour wet ingredients into dry ingredients, stir until it is all combined & sticking together.

Spoon mix into GBP, dividing it up between all 12 slots - about 2 tbsp per slot.

Or for 8x8" dish pour all the mix into prepared pan, press mix in well & evenly.

Sprinkle tops with mini chocolate chips, press in well.

Bake for 13-15 minutes, until edges are golden brown.

Cool completely.

For GBP you can place in freezer for 20 minutes to speed up cooling.

Release bars by pulling edges of pan away from center then push up from bottom to pop out each bar individually.

For 8x8" dish, use sides of parchment paper to lift out then cut into bar shapes.

Store in air tight container on counter for 3-5 days or in fridge for 7-10 days.