Breakfast Bar:

Ingredients: 50g (1/2 cup) protein powder (Bodytrim, BodyScience, IsoWhey) cup Quinoa flour 2 tsp baking powder tsp Xanthan gum 80 ml Cranberry juice cup Rice Flour Blend (see recipe below) 1/3 cup maple syrup 2 eggs 60g pure nut butter (or Nuttelex lite) 2 tsp canola oil 1 apple, grated 140g (1 cup): dried blueberries, cranberries or dates, chopped (or mixture) 1 cup WBC Worlds Best Cereal cup Natvia (organic sweetener) tsp salt Rice Flour Blend (makes 3 cups use cup)- combine: white rice flour potato starch tapioca flour (keep in air-tight container) Directions: Preheat oven to 180c. Line a rectangular baking tin with baking paper (allow to extend over edge). Mix protein powder, quinoa flour, rice flour blend, baking powder, xanthan gum & tsp salt into a bowl (combine). In a food processor mix: cranberry juice, maple syrup, eggs, nut butter & oil until combined. Pour wet & dry ingredients together, ensuring there are no lumps. Add apple, dried fruits, cereal & Natvia until fully mixed. Place batter into the prepared tin & smooth out the top. Bake for 25-30 mins (turn around after 10 mins). Lightly brown. Remove the tin from the oven. Using the excess baking paper, gently slide off the paper onto a wire rack. When cool, cut into bars. Store in an airtight container for up to 3 days. Nutrition Panel Serve s 10 KJ 854 Cal 203 Prote in 5 Fat 5.9 Sat Fat 1.2 Carbs 31.6