23 Apr 2016

Anzac Cookie Protein Bars

Decadent But Different
Recipe Protein Bars

Debate still rages on over who exactly invented the delicious, buttery, syrupy, crunchy goodness that is an Anzac cookie. What isn't up for debate though is the fact that they are THE cookie to have with a hot cup of Bushell's Tea.
On Monday 25th April we pause to commemorate and honour all Australian and New Zealand servicemen and women, past and present, who have served and died in all wars and on operational service. If you are interested in learning more about Anzac Day click here>
As a salute to all the men, women and families that are or have been affected by military service I have come up with a recipe for Anzac Cookie Protein Bars that are dairy free, low gluten (oats can be tolerated by some people with a gluten allergy) and refined sugar free! I think they would be the perfect snack to take along with you to your local Dawn Service.


1 Cup Desiccated Coconut
1/2 Cup Quick Oats
1/2 Cup Vanilla Protein Powder
1 Cup Stewed Medjool Dates
1 Tbs Coconut Oil (solid)


  1. Stew the Medjool Dates on the stove by de-seeding them, covering with water and cooking on medium heat until they are soft enough to mash into a paste.
  2. Combine all of the dry ingredients into a bowl and stir well.
  3. Add stewed dates paste and coconut oil, stir until the mixture looks like damp sand. If you don't think the mixture looks damp enough add more coconut oil until it does.
  4. Line the bottom of a small baking tray with baking paper stuck down with a little coconut oil.
  5. Spread the mixture evenly in the tray and press together with the back of your spoon until it has a solid slice like appearance.
  6. Refrigerate for at least 2 hours, preferably overnight.
  7. Turn out onto a chopping board, cut into whatever size you deem appropriate and then swan around telling everyone how healthy and clever you are.


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