Lemon Drizzle Protein Bars. Our lemon drizzle cake balls are gluten free, high in protein, vegan, dairy free, contain no palm oil and are full of fibre. There really isn't much to not like about us. Are you tired of protein bars not packing the flavour punch they claim? Our handy on the go protein balls are packed full of. Just pure healthy protein bliss with every bite.
With a twist of lemon and pinch of coconut, it's all aboard the zest express for our dairy free luscious lemon lovely!
We've transformed a classic British dessert into a guilt-free, pocket-sized portion for you to have on the go!
These gorgeous, naturally healthy lemon bars are bursting with the zesty zing of citrus from real, vibrant lemons.
You can cook Lemon Drizzle Protein Bars using 15 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Lemon Drizzle Protein Bars
- It's 60 g of 'Lemon Drizzle PhD SMART' whey,.
- Prepare 60 g of porridge oats,.
- It's 1 cup of unsweetened almond milk,.
- It's 1 of medium egg,.
- You need 1 of level tsp baking powder,.
- Prepare 3 tbsp of fresh lemon juice,.
- Prepare of Rind of half a lemon,.
- It's 1 tbsp of lemon curd,.
- You need 2 tsp of sugar replacement (I used Zusto),.
- You need of Some vanilla or white choc flav drops to taste,.
- You need of Spray cooking oil,.
- Prepare of Some flaked almonds,.
- It's of For the lemon drizzle icing:.
- You need 2 tbsp of icing sugar,.
- Prepare 1 tbsp of fresh lemon juice.
What's more they are packed with a splendid. Treat yourself to the indulgence of FibreOne Lemon Drizzle Squares. Looking for the best protein bar? Read our essential guide, reviews and nutritional information for the most popular brands this year.
Lemon Drizzle Protein Bars step by step
- 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..
Altogether it's a deliciously chocolatey, sweet delight, finished off with a peanut butter drizzle! Almost sounds too good to be true right? Sugar free lemon bars are so light, tasty and fluffy. This Lemon Protein Bars Recipe is a great snack to eat on the run! They're delicious, healthy and easy to make!