1 cup protein powder (Soy, rice, whey or other)
1/2 cup spelt, quinoa or kamut flour
2 cups oat, triticale, or spelt flakes
1/2 cup oat or rice bran
1/2 tsp cinnamon
3/4 tsp tsp sea salt
1/2 to 2/3 cup xylitol, Succanat or your favorite sweetener
1 cup grain sweetened chocolate chips
1 1/2 cups plain or vanilla yogurt - or you can substitute rice cream cheese
for dairy free option
1/4 cup vegetable oil
2 tsp vanilla extract

1. Preheat oven to 350 degrees. Lightly spray a 9x13 inch baking pan and a
cookie sheet with non-stick spray.

2. Mix togetherthe protein powder, flour, flakes, oat bran, cinamon and salt
in a bowl. Crumble in the sweetener, rubbing it with your fingers to break
up any clumps. Stir in the chocolate chips.

3. Measure the yogurt, oil and vanilla in a second bowl, stirring until
well-combined. Add the wet mixture to the dry and mix patiently until
throughly blended. (You may have to use your hands - it will be thick
batter verging on dough.)

4. Transfer mixture to the prepared pan, patting it evenly into place with
your hands. Back 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 cookie sheet and bake another 15 minutes or until golden around the
edges. Remove the bars from the oven and place them on a rack to cool.

5. Eat the bars within a few hours, or seal them in a heavy zip-style
plastic bag and store them in the freezer. They may be recrisped in the
toaster.

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