I’m not a fan of commercial protein bars. In my opinion, they’re too sweet, more like candy than food. But I do love the idea of portable snacks packed with nutrition. So I decided to make my own and fill them with lots of protein, fiber, and a mild sweetness derived from agave nectar and dried fruit. All my gym buddies love them. They’re a great on-the-go snack or even breakfast in a pinch. Substitute almond butter for the peanut butter to change it up a bit.

　　

Ingredients

makes 24 (2-inch) bars

　　1/2 cup oat bran

　　1/2 cup oat flour

　　1 cup sugar-free vanilla whey protein powder

　　1/4 cup ground flaxseeds

　　1/2 teaspoon sea salt

　　12 ounces firm silken tofu

　　1/2 cup light agave nectar

　　1/2 cup smooth or chunky peanut butter

　　4 large egg whites, beaten

　　1 teaspoon vanilla extract

　　1/2 cup dried unsulfured apricots, chopped

　　1/2 cup dried unsweetened cherries, chopped

　　1/2 cup dried juice-sweetened blueberries

　　

Step 1

Preheat the oven to 325°F. Line a 9- by 13-inch baking pan with parchment paper and spray lightly with canola oil spray.

　　

Step 2

Combine the oat bran, oat flour, whey, flaxseeds, and salt in a large bowl. Set aside.

　　

Step 3

In a food processor, blend the tofu, agave nectar, peanut butter, egg whites, and vanilla extract until creamy and smooth, about 1 to 2 minutes. Pour over the dry ingredients and stir well to combine. Fold in the apricots, cherries, and blueberries. Spread the mixture in the prepared baking pan and bake for 25 to 30 minutes, until lightly golden. Remove from the oven and let cool completely in the pan before cutting into bars.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.