February 4, 2011

Dr. Todd's Protein Bars

Dr. Todd Overdorf is my former chiropractor/  kiniseologist from Applied Kiniseology Research Center in Holland, Michigan.  He has since moved away :(
Most good kinisiologist not only work on your spinal alignment and organ heath, but they focus on nutrition to help you gain optimal health.  Todd was always giving us helpful ideas to make quick, gran-an-go healthy snacks at home.  Since my husband and boys eat a lot of protein and granola bars we asked for a good bar that would be comparable to a CLIFF Bar. 
Most over the counter protein bars contain soy protein isolate and other ingredients that are not good for you.  As always, when you make them yourself,  you can control what you put into them.  If you look on the ingredient list of a favorite bar you can easily replicate the recipe and make them your own!  

I will give you Dr. Todd's recipe and then tell you what I did in parenthesis.   These can also be used with brown rice flour to make them gluten- free.

  • 2 cups oatmeal ( I used 1 cup plus 1 cup of steel cut oats and ground them up in a spice grinder)
  • 1 cup flour ( I used 1/2 cup white whole wheat and 1/2 cup unbleached white)
  • 1 cup peanut butter ( I used 1/2 cup agave nectar and 2 eggs)
  • 1 1/2 cup maple sugar ( I used 1 cup and 1 tsp. vanilla)
  • 1/2 cup wheat germ  ( I used 1/2 cup ground flax seeds)
  • 1/2 cup protein powder ( a good whey protein powder drink mix) ( I used 1 cup)
  • 1 tsp. cinnamon
  • 1 cup nuts or seeds of choice ( I used pepitas)
  • 1/2 cup unsweetened coconut
  • 1/2 cup dried cranberries
  • 1/2 cup raisins (I used cchocolate chips)
  • Any nuts or ingredients you love!

  1. With mixer, combine maple syrup and peanut butter (all the wet ingredients).
  2. Add the dry ingredients, then fold in the nuts and fruit.
  3. Spoon into a buttered 9 x 13 dish and bake at 325 for 20 minutes or until lightly golden brown.  I used my Demarle FLEXIPAN so it DID NOT STICK
  4. Slice and wrap.  

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