Almond Pastry
Protein Bar


These can be made one night and stored for a quick breakfast with a glass of
milk

Almond Pastry
Starting with refrigerator crescent rolls makes this incredibly easy

4 packages refrigerated crescent dinner rolls
16 ounces cream cheese
2 eggs, separated
1 1/3 cups sugar, plus more for sprinkling
4 teaspoons almond extract (don't use imitation)
2 (2 ounces) packages sliced almonds

Preheat oven to 350. Unroll 1 package of crescent rolls across the bottom of
a 9x13 pan. (4 rectangles fit across the short way.) Press or stretch lightly
to fit, and pinch perforations together to seal. Mix cream cheese, egg yolk,
almond extract and sugar. Spread over 1st layer. Unroll 2nd package of
crescent rolls and stretch to fit over the top. Slightly beat egg white and
brush on top layer of crescent rolls. Sprinkle with additional sugar, then
sliced almonds. Bake 20-25 minutes, till golden brown. Cool completely before
cutting. Makes: 48 bars

40 minutes 15 mins prep



Protein Bar

nonstick cooking spray
1 cup powdered soy protein concentrate
1/2 cup unbleached all-purpose flour
2 cups rolled oats
1/2 cup oat bran
1/2 teaspoon cinnamon
3/4 teaspoon salt
1/2-2/3 cup packed brown sugar
1 cup semi-sweet chocolate chips
1 1/2 cups plain yogurt or vanilla yogurt
1/4 cup canola oil
2 teaspoons vanilla extract

Preheat the oven to 350 degrees F (325 degrees F for a glass pan). Lightly
spray a 9- by 13- inch baking pan and a baking tray with nonstick spray. Mix
together the protein powder, flour, oats, oat bran, cinnamon, and salt in a
large bowl. Crumble in the brown sugar, rubbing it with your fingers to break
up any clumps. Stir in the chocolate chips. Measure the yogurt, oil, and
vanilla into a second bowl, stirring until well combined. Add the wet mixture
to the dry, and mix patiently until thoroughly blended. (May use your hands--
it will be a thick batter, almost like a dough.) Transfer the mixture to the
prepared pan, patting it evenly into place with your hands. Bake in the
center of the oven for 15 minutes, then remove from the oven and cut into
bars of any size or shape. Place the bars on the prepared baking tray and
bake for another 15 minutes, or until golden around the edges. (For
extra-crunchy bars, turn off the oven and leave them in there for up to 45
minutes longer.) Remove the bars from the oven, and place them on a rack to
cool. Eat the bars within a few hours, or seal them in a heavy zip-style
plastic bag and store in the freezer. For maximum crispness, .refresh" them
in a toaster oven after defrosting. You can make the main recipe with any
combination of the following adjustments: Replace the canola oil with 1/2 cup
peanut butter or almond butter (softened in a microwave). Replace the flour
with quinoa, ground to a powder in a blender or an electric spice grinder.
Replace the yogurt with mashed silken tofu (soft or firm). Add 2 to 3
tablespoons powdered egg whites. Add up to 1 cup chopped nuts and/or
sunflower seeds. For nondairy bars, replace the yogurt with unsweetened
applesauce, canned pumpkin, or mashed banana. Add an extra pinch of salt if
using pumpkin or silken tofu. Makes: 20 bars

55 minutes 25 mins prep

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Old Magic 1

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