Recipe: Summer + Protein

There’s something magical about raspberries in the summer—their juicy tartness, vibrant color, and just-picked freshness. But capturing all that summer sweetness in a way that tastes amazing and also packs a protein punch is more challenging…and the reason why I have been eating these like it’s my job.

I even planted five raspberry bushes on the side of my yard that gets a ton of sun with hopes of still getting some berries to pick this year. Raspberries are one of my favorite fruits, so why not have them on demand?!

These bars strike the perfect balance between indulgent and nourishing. With a creamy feel and a bit of (in my book, you can’t have too much) vanilla, they feel like more of an indulgence than they are. Cheescake used to be my favorite dessert indulgence eons ago, pre-diagnosis. Now, I’m more about the almost-cheesecake it’s ok to eat every day.

Sidenote: Spring for seedless lemons any chance you can find them. No straining for seeds. I buy them every chance I can get because they’re way less of a PITA.

They’re also easy…like super E A S Y to make. No fancy equipment, no water bath, just a few simple steps and you’re good to go. They also store beautifully in the fridge or freezer, making them perfect for meal prep or summer gatherings….but they probably won’t last that long. Let’s cut to the good stuff and get these in your oven ASAP:

Ingredients:

  • 1 cup almond flour

  • 2/3 cup superfine white rice flour (I’m currently using up a bag of this, which is mostly fine rice flour)

  • ½ teaspoon baking powder

  • Pinch of salt

  • 2 lemons – grated zest of each, plus squeezed juice of each, throw the pulp in too if you get some that squeezes out

  • 1 cup plain Greek yogurt (unsweetened, always and you can sub a vegan alternative yogurt here, I just haven’t tried that yet and can’t vouch for the results here)

  • 4 large eggs (spring for 5 if small)

  • 1 tablespoon vanilla paste

  • Fresh mint for garnish (if desired)

How to make:

Blend eggs, vanilla, yogurt, lemon parts (zest and juice) together til combined and frothy (via blender, blender stick, food processor, etc)

Add in mixed dry components and mix until you have no lumps. The batter will be fairly liquid.

Transfer batter to a greased 9x9 pan

Press raspberries into batter or toss them in if you don’t mind them randomly throughout.

Bake for 35 minutes at 350 degrees F (see notes on done-ness below), wait to cut until cooled down, then chill in the refrigerator.

I think these bars are best served chilled—perfect for hot days when you want something refreshing.

 

Tips + variations:

Swap raspberries for blackberries, blueberries, or strawberries—whatever’s freshest!

Leave out fruit and just go all-in on the lemon. I’ve done this before and added a few white chocolate chips to the batter and they go so well with the lemon (even though I’m normally not a white chocolate fan, it pairs perfeccccttttly with the lemon).

Summer is all about eating what is fresh and in season. These raspberry protein bars deliver big on flavor, texture, and nourishment and with the cheesecake-y consistency you can eat a few squares and not feel bad about it. They’re the kind of thing you’ll reach for after a workout, during an afternoon slump, or even as a light summer dessert. Happy summer and happy noshing!

Vanilla

Vanilla goes so well with lemon and I’m picky about what kind I use. I like and always use a paste and have many different ones. You can often find them at Marshall’s or TJ Maxx, etc. Yes, vanilla paste (blended seeds in a gel) is more expensive, but tastier and SO worth it.

Zested + pre-blended / squeezed

Buying seedless lemons makes hunting for a stray seed no longer an issue. Easy FTW!

Blended

I did this with a stick/immersion blender quick, but any will do. I like a good bubble…I feel like it makes them fluffier.

Raspberries

Since raspberries are more delicate, I place them in, but you’re welcome to toss them in too and just pop them in the oven. I’ve wanted to try crushing / breaking them up and stirring them in to create a marbled fruit effect, just haven’t yet.

Is it done?

This will be done when your edges are browned slightly and you have small (or big) cracks throughout the batter. It will be lightly firm to the touch, but not overly firm. Let cool before cutting.

Let’s eat!

I like this cold way more than warm, but often I’ll eat a piece while it’s still warm from the oven, too. Mint goes well with this, but if you don’t have fresh on hand, it’s just as good without it.

Courtney Soule