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Apr 23, 2012 05:01 AM

Mollie Katzen Protein Bar Help Needed - [moved from Home Cooking board]

I've been making variations on Mollie's protein bar recipe for years now. Due to a special diet I'm currently on to try to combat ongoing digestive and new food allergy issues, I'm not able to use the soy powder at this time. Since there's a full cup, I don't know if just leaving it out of the recipe without a sub of any kind is possible. Has anyone else made these and, if so, any advice you can offer? Thank you!

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    1. re: magiesmom

      Can't have that either =( but thank you for replying! Keep those cards & letters coming!

      1. re: eenie1

        perhaps you can post what you can't have. Have you looked into all protein powders available?
        hemp? brown rice? legumes? Can you have any of those?

        1. re: magiesmom

          Hmmmm...I can have brown rice/legumes of any kind/lentils. Hadn't thought about rice actually. I always just dash into Whole Foods, grab the soy powder, and don't look at anything else! Guess I'll have to find a good brown rice powder. Is there actually one made with some kind of legume? (basically I'm no lactose period (and no dairy until mid-july), no nuts of any kind period, and while I can have tofu I'm limited in how much soy I can have). The list goes on but I think these are the relelvant ones for this subject =)!

          1. re: eenie1

            Have you every tried pea-based protein powder? I really like it. It might be a good alternative for you.

    2. You could try the rice protein powder. I like the brand Whole Foods has - I think it is Nutribiotic. You may want to try a smaller container first to see how it changes the bar recipe.

      I've been experimenting with egg white protein powder lately. Some are plain egg whites and others are flavored and made to make smoothies. The latter usually has soy lecithin in small amounts. The texture is quite different from soy and whey though so I don't know how that will change the bars.

      In my experience the hemp and legume protein powders have distinctive tastes that will change the taste (as well as probably the texture) of your bars.

      Vega protein powder is dairy and soy free:
      Vega Whole Food Health Optimizer - Natural Ingredients:
      Organic hemp protein, yellow pea protein, organic brown rice protein, whole flax seed, ChlorEssence (high CGF chlorella), Frutafit Inulin FOS (from chicory root), organic gelatinized maca root, protease I, protease II, amylase, lipase, cellulase, wild blueberry, blueberry, black raspberry, cherry, marion berry, blackberry, L. Acidophilus, B. Bifidum, natural vanilla flavour, xanthan gum, stevia leaf extract

      I'd like to hear of your results if you have a chance to post back.

      3 Replies
      1. re: KimMae

        i second egg white powder. i'm a fan of Jay Robb's.

        1. re: Emme

          Wow...never knew all these things existed! Pea protien, huh? I'm going to check Whole Foods for that. I also already have a rice powder I'm using in my shakes so I'm going to ask the doc this week if that could be used for baking these. Thank you all so much! If anyone has other ideas please send them along!!

          1. re: eenie1

            Vega's powder powder is really good. It's my second favourite vegan protein (behind Genuine Health's Vegan Protein+, which I think is only sold in Canada). I've used Vega products in baking or raw bars and they've turned out well. The chocolate varieties are the best though. Berry ones are not as good.

      2. don't forget, you'll also have to find a substitute for the 1.5 cups of yogurt in the recipe. i'd probably use coconut milk.

        as far as protein powder goes, i never recommend rice for baking - it's too dry & heavy. hemp works great but the flavor can be a bit assertive for some people (though if you're used to soy you probably won't mind). a combo powder like Vega is ideal, but that stuff is CRAZY expensive. see if you can find a less pricey alternative like Life's Basics, Plant Fusion, or one of the brands of pea protein. otherwise as Emme suggested, egg white protein will be fine.

        3 Replies
        1. re: goodhealthgourmet

          You could probably sub applesauce or pumpkins puree for the yogurt too.

          1. re: cellophane_star

            Thank you all for the suggestions! I always use my homemade, unsweetened applesauce and 2 or 3 bananas in the mix. I used to use either a package of lite silken tofu or plain greek yogurt (which I was able to eat despite the lactose issue) but should be avoiding both at this point. Thinking if I add the 3 bananas and the applesauce and...hmmmm...maybe some soaked ground flaxseed...along with some pea protein maybe they would work. A bit less protein, a bit more crunchy perhaps but worth a shot. Thank you again to all!!

            1. re: eenie1

              I hope that works! Though at this point you may want to consider other recipes too!

              Here's one for carrot cake protein bars where you'd just have to sub the protein powder. These are delicious. Need to refrigerate or freeze. They are Jamie Eason's Livefit recipe.

              1C Oat Flour (grind oats into flour in blender)
              2 Scoops Vanilla Whey (Recipe calls for ON Vanilla Ice Cream) (my note - a scoop is usually around 30 grams)
              2 tsp Cinnamon
              1/2 tsp Baking Soda
              1/4 tsp Salt
              1/8 tsp Allspice
              1/8 tsp Nutmeg (note - can use your favorite pumpkin pie spices mix)
              4 Egg Whites
              3/4 C Splenda or Truvia (note I used 1/2 cup xylitol)
              8oz Baby Food Carrots (2 jars) (my note - I simmered carrots and blended 8 oz with the following water)
              4oz Water

              -Preheat oven to 350 degrees.
              -Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda and salt together in a bowl.
              -Mix egg whites, Splenda or Truvia, baby food carrots and water in a bowl.
              -Add wet ingredients to dry ingredients and mix together.
              -Spray 8x8 glass dish with non-stick spray.
              -Pour ingredients into dish.
              -Bake 20-30 minutes.