Gluten-Free Persimmon Protein Bars

If my kids were allowed to live on granola bars all day long, they probably would. If I’m going to the store for a little something, I always pick up a box of bars too. I usually buy the Trader Joe’s ones that come in the pink box, but if I’m at Target I’ll get some Annie’s ones or Cascadian Farms. I don’t generally buy any with chocolate because it makes my kids CRAZY. For days.

We have a ton of persimmons right now that have just been sitting here waiting to be used from our Abundant Harvest boxes. Last year I made some persimmon cookies and I might again this year since we have so many, but this morning I thought I would try and make something semi-healthy for us to snack on. Our cupboards are getting a little bare, but I’m in that odd spot of not really wanting to buy much before we head out of town for the holidays. So I used what I could find in there. If I made these again, I would probably throw in some rolled oats and cut back the flour a bit. This version was super yummy though and a big hit with the kids that are already on seconds as I type this.


-1 1/2 cups Pamela’s Baking Mix
-1 egg
-1/2 cup chopped raw almonds
-1/2 cup chopped raw cashews
-1/2 cup raisins
-1 1/2 cups persimmon pulp (I used a few of the little ones that are already edible, my big ones are not quite soft enough. I peeled and chopped them and tossed them in the VitaMix)
-1 scoop Garden of Life’s RAW protein powder
-1/4 cup sugar
-1 Tbsp honey
-1/2 tsp pumpkin pie spice
-1 tsp vanilla extract
-zest of one lemon

Preheat oven to 375. Mix all ingredients together. Spoon out onto a parchment lined baking sheet. Spread mixture out over parchment to about 1/2 inch thickness. Bake for 14 minutes. Remove from oven. Transfer parchment to cutting board and cut into bars. Place bars on cooling rack.


How many it makes depends on how you cut them. I used one of our typical bars as a sort of template and got 18 bars.



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Filed under Gourmet Lisa

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