Ingredients
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4 ounces powdered soy protein concentrate, approx 1 c
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2 1/4 ounces oat bran, approx 1/2 c
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2 3/4 ounces whole wheat flour, approx 1/2 c
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3/4 ounce wheat germ, approx 1/4 c
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1/2 teaspoon kosher salt
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3 ounces raisins, approx. 1/2 c
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2 1/2 ounces dried cherries, approx. 1/2 c
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3 ounces dried blueberries, approx. 1/2 c
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12 1/3 ounces soft silken tofu
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1/2 cup apple juice, unfiltered
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4 ounces dark brown sugar, approx 1/2 c. packed
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2 large eggs, beaten
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2/3 cup natural-style peanut butter
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canola oil
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2 1/2 ounces dried apricots, approx. 1/2 c
Instructions
- Preheat oven to 350 deg.
- Line bottom of a 13x9" glass baking dish w/parchment paper and lightly coat w/canola oil. Set aside.
- In a large mixing bowl, combine the protein powder, oat bran, wheat flour, wheat germ and salt. Set aside.
- Coarsely chop the raisins, dried cherries, blueberries and apricots and place in a small bowl and set aside.
- In a third mixing bowl, whisk the tofu until smooth. Add the apple juice, brown sugar, eggs and peanut butter, 1 at a time and whisk to combine after each addition.
- Add this to the protein powder mixture and stir well to combine. Fold in the dried fruit.
- Spread evenly in the dish and bake for 35 minutes or until the internal temperature reaches 205 deg. Remove and cool completely before cutting into squares. Store in an airtight container for up to a week.