Ingredients: Frosted Gingerbread Protein Bar Recipe

• 3 cups whole wheat flour
• 1 scoop Ascent Vanilla Micellar casein
• 1 scoop Ascent Vanilla Protein Powder
• 2 tsp. ground cinnamon
• 2 tsp. ground ginger
• ¼ tsp. ground nutmeg
• ¼ tsp. ground cloves
• 2 tsp. baking powder container
• 2½ cups unsweetened almond milk
• 2 eggs
• ½ cup brown sugar
• 1/3 cup coconut oil, melted
• 1/3 cup honey
• Vanilla Frosting
• 2 containers (300g total) vanilla Greek yogurt
• ½ cup vanilla coconut butter (I used SweetSpreads coconutter)

Instructions: Frosted Gingerbread Protein Bar Recipe

• Mix flour, protein powder, cinnamon, ginger nutmeg, cloves, and baking powder in a large bowl.
• In a separate bowl, add eggs, brown sugar, milk, melted coconut oil and honey. Whisk.
• Slowly add wet ingredients to dry while continuously mixing. Gently stir until a smooth batter forms.
• Line a 13x9 baking dish with foil. Spray with a nonstick spray. Pour batter into dish.
• Bake at 350F for 15-20 minutes or until a knife comes out clean. Be careful not to over bake, or they will dry out.
• Once done baking, take out and let completely cool before putting on vanilla frosting.
• To make the frosting, heat vanilla coconut butter in the microwave until melted.
• Combine coconut butter and vanilla Greek yogurt. Mix together until a thick, smooth frosting forms.
• Spread frosting over the top of cooled gingerbread cake. Sprinkle with red and green sprinkles.
• Slice into 16 bars, and enjoy!

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Nutrition per bar (out of 16): 240 calories, 12g protein, 27g carbs, 11g fat, 5g fiber, 10g sugar
Recipe created by: Macro-Chef