Cherry and Chocolate Protein Bars

Preheat the oven to 170°C. Put half of the oats into a food processor with the egg whites, honey, protein powder and salt and blend until smooth. Pour into a bowl, add the remaining oats, the rice crispies, cherries and mixed seeds and stir together.

Spoon the mixture into a non-stick, 20cm square cake tin (if your tin isn’t non-stick then line it with greaseproof paper) and press down into an even layer. Bake for 15-20 minutes then remove from the oven and leave to cool.

Drizzle the chocolate over the top then transfer to the fridge until set. Cut into even bars, in line with the number of servings your recipe makes.

Some users have found these bars to have quite a dry texture. To help with this, here are a few suggestions:

• soy protein powder tends to work best here
• the mixture should be wet not crumbly. If it looks a little dry, add a splash of milk to loosen before baking
• when baked, it should be firm but springy to touch. It it becomes a little dark during baking, cover the top with tin foil

Wrap the bars in greaseproof paper or clingfilm and store in the fridge for up to 1 week.