Japanese · Dessert
Matcha Layered Protein Bars
A Japanese-inspired protein bar built on a matcha-flecked cottage cheese and almond flour batter, baked until just set so it stays dense, moist and lightly bitter-sweet rather than cakey.
$1
12 minsPrep
23 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
203Calories
10.8gProtein
11.4gFat
15gCarbs
9.8gSugar
1.2gFiber
496mgSodium
81mgChol
4.1gSat Fat
164mgPotassium
92mgCalcium
0.8mgIron
0.4mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Japanese Sake
local
Sencha Green Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (320°F) and line a 10x10cm tin with parchment, leaving an overhang for lifting.
2
Blend the lowfat cottage cheese until completely smooth, about 1 minute, scraping down the sides once.
3
Whisk the beaten egg, sugar and vanilla extract into the blended cottage cheese until pale and combined.
4
Sift the almond flour, cornstarch and baking powder together, then sieve matcha powder in with them, and fold into the wet mixture along with the salt.
5
Stir in the melted coconut oil and Greek yogurt until the batter is smooth and uniform green.
6
Pour the batter into the prepared tin, level the surface, and bake for 22-25 minutes until just set and a toothpick comes out with a few moist crumbs.
7
Cool the bar in the tin for 10 minutes, then lift out onto a wire rack and cool completely before slicing into one square to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g blended smooth cottage cheese lowfat
- 0 oz0g whey protein isolate
- 7/87/8 eggs, beaten (40g)
- 0.8 oz22g almond flour
- 0.5 oz14g sugar white
- 0.7 oz20g greek yogurt
- 0.2 oz6g cornstarch
- 0.1 oz2g baking powder
- 0.1 oz2g vanilla extract
- 0.2 oz5g melted coconut oil
- 0 oz1g salt
