No Bake Protein Bars

NO Bake Protein Bars   

1 1/2 cup rolled oats, blended into flour
1/2 cup protein powder (check if it’s sweetened)
1/2 cup rice cereal
1/4-1/2 teaspoon sea salt, season to taste
1/2 cup nut butter (almond or peanut)
1/2 cup maple syrup (if protein is unsweetened. If it is, add 1/4-1/2 cup almond milk instead)
1 teaspoon vanilla
3 Tablespoon dark chocolate chips
1/2 Tablespoon coconut oil

Mix oat flour, protein powder, salt and rice crispies in large bowl.
Add nut butter, syrup/milk, vanilla. Stir to combine. It should be cookie dough consistency. Add splash of milk as needed.
Press into 8 X 8 inch pan lined with parchment. Use pastry roller to smooth. Freeze 5-10 minutes.
Melt chocolate and coconut oil in small pot over low heat. When half of the chips are melted, remove from heat and stir until smooth.

Remove 8 X 8 inch pan from freezer and slice into bars. Drizzle with chocolate and freeze again until set. Store in freezer.

Thanks to the author www.ohsheglows.com/

Lemony Lemon Brownies

It's that time of year - Lemons are ripe and plentiful in Phoenix now. Nothing like the sweet-tart taste of lemons in a dessert. We also like other lemon recipes in Tastes & Treasures cookbook, especially Very Lemon Loaf.

Lemony Lemon Brownies
Ingredients:
1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 Tbsp lemon zest
2 Tbsp lemon juice
3/4 cup granulated sugar
1/4 tsp sea salt

Tart Lemon Glaze:
4 Tbsp lemon juice
8 tsp lemon zest
1 cup icing sugar

Directions:
Preheat the oven to 350 degrees.
Grease an 8×8 inch baking dish with butter and set aside.
Zest and juice two lemons and set aside.
In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
Allow to cool completely before glazing. Do not overbake, or the bars will dry.
Filter the powdered sugar and whisk with lemon zest and juice.
Spread the glaze over the brownies with a rubber spatula and let glaze set.
Cut into bars and serve.