Sweet, tropical cake bars that serve as the perfect summer snack! Soft and doughy, these bars will take your taste buds on vacation without ever leaving your home. Gluten-free, vegan, and only sweetened with fruit!
I don’t know if it’s the summer weather or my desire for a tropical vacation (yes I know I just got back from a trip!), but I’ve been craving all things pineapple lately.
I’ve been making my Pineapple Upside Down Cake Bites non-stop as well as buying fresh pineapple from the store. Don’t judge me but I pre-cut. I swear no matter how many Buzzfeed posts I read with pineapple cutting hacks, I just can’t master it. I’d rather buy pre-cut than waste half the fruit, ya know?
In a pinch, I even reach for canned! A snack I’ve been loving lately is cottage cheese topped with crushed pineapple and a sprinkle of Bob’s Red Mill Vanilla Nutritional Booster Protein Powder. Sweet, satisfying, and perfect for summer snacking.
Speaking of Bob (yeah we’re on a first name basis 😉 ), have you seen these new protein powders they released?
They’re pretty great! They come in 4 varieties: Chocolate, Chai, Vanilla, and Unflavored and are made from a blend of pea protein, chicory root fiber, psyllium husk, chia seeds, and probiotics. Unsweetened or sweetened with monk fruit, these powders are gluten-free, vegan, high in omega-3s and iron, and full of protein and fiber! What more could you want in a protein powder?
I am loving them! Not too sweet, no aftertaste, and they make AMAZING smoothies. They have a few recipes right on the back of them and I’ve been making the Chocolate Peanut Butter one and the Mocha Almond one regularly.
These powders certainly pass the smoothie test and the snack test, but what the BAKING test? The ultimate measure of a truly high quality protein powder in my opinion.
Of course, I had to find out for myself. I was a little skeptical since these are plant-based as opposed to whey or casein like I usually use for baking. Given my tropical cravings and an open can of crushed pineapple sitting in the fridge, I decided to try a new bar recipe.
Loosely adapted from my Caramel Apple Swirl Bars and my Orange Date Balsamic Bars, these Tropical Cake Bars are vegan, gluten-free, and high in protein (just like the protein powders!). With no added sugars or oils, they’re a healthy snack or dessert option that feature the best summer flavors.
- ½ cup rolled oats
- 2 tbsp coconut flour
- ½ cup Bob's Red Mill Vanilla Nutritional Booster Protein Powder (or vanilla whey protein)
- 1 tsp baking powder
- 1 tbsp banana syrup
- 8 oz can of crushed pineapple, drained with juice reserved on the side
- 1 tsp vanilla
- ½ tsp ginger
- Preheat oven to 350. Grind oats in a food processor. Mix oats with coconut flour, protein powder, baking powder, and ginger. Stir in drained pineapple. Add vanilla and ¼ cup of reserved juice. Spread batter evenly into a parchment paper lined 9x9 baking pan. Bake for 20 minutes. Cool on a wire rack and cut into 9 bars.
The Vanilla Bob’s Red Mill Protein Powder works so well in these bars! It’s not grainy or harsh tasting lie some plant-based proteins and actually creates a light n’ fluffy cake-like texture. They’re soft, sweet, and very customizable too!
I’ve made these bars several times now to add to my post-workout snacks and each time I’ve tried different mix-ins. Chopped walnuts, macadamia nuts, and shredded coconut work great. You could even try adding some shredded carrot for a carrot cake-type bar!
Do your cravings change depending on the season?
What’s your favorite tropical fruit? Papaya is the only one I don’t like!
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Thanks to FitApproach and Bob’s Red Mill for sponsoring this post!