2 cups of quick oats
1 cup of baking Splenda
6 scoops of Vanilla High Performance Whey
1 tbsp. of baking soda
¼ cups of almond-flavoured sugar-free coffee syrup
16 egg whites
½ cups of almond butter
1 cups of unsweetened applesauce (or substitute 1 cups of ground apple instead)
½ cups of slivered almonds
Preheat oven to 325°F degrees. Mix first four dry ingredients together in large mixing bowl. Mix the syrup, eggs, almond butter and unsweetened applesauce in separate bowl with blender. Blend until smooth.
Gradually add dry ingredients into the bowl, mixing constantly on low until completely blended. Spread ingredients evenly onto a cookie sheet sprayed with nonstick cooking spray. Bake at 325°F for 20-25 minutes.
Servings: 20 bars |
