Endo-Friendly Nut Butter Protein Bars

Protein bars are a useful thing. They are a quick snack for when you're on the go or aren't feeling up to making anything more substantial, but they also have a great fat and protein to carbohydrate ratio that will leave you feeling satisfied for longer and will avoid a blood sugar spike and crash.

These particular bars are not only really easy to make, but are added sugar and gluten free. This is helpful to those who manage their endo by avoiding gluten related inflammation, and the low sugar/high fat and protein content helps to balance blood sugar, and therefore help regulate your body's hormones.

They don't require any baking, and don't get too firm so can be eaten straight from the freezer if you're in a rush. Leave them to warm up for a bit for a softer texture. They can also be covered in chocolate or filled with chocolate chips or dried fruit as you wish. I've used peanut butter here, but if you find that inflammatory, use any nut butter you prefer.

Prep time: 5 minutes (chill for at least an hour)
Servings: 7

Ingredients for nut butter protein bars:

• 1 cup/230g 100% peanuts peanut butter, crunchy
• 2 cups/180g gluten free oats
• 1 tablespoon inulin syrup (or other sugar free syrup)
• 2 tablespoons coconut oil
• 3 tablespoons pea protein powder
• 1 teaspoon vanilla extract
• pinch of salt, to taste

Directions for nut butter protein bars:

1. Melt the coconut oil and set aside
2. Combine all remaining ingredients in a large bowl, then pour over coconut oil
3. Stir and mash together with a fork thoroughly to combine
4. Shape into bars with your hands, or push into candy bar moulds, and chill for at least an hour to set