... I apologise for that awful blog post title, I know you're all mortified by the awfulness of that pun.
I promise, that's the last one.
So I'm actually moving forward with the plan I mentioned in my last post, and I kinda dived into it without any preparation - so for the first three days, as far as food goes, it was pretty repetitive. I am only just finishing day 3 and I am already so over separating egg whites. *snore*
Tonight I had a day off from the gym (not in the plan, but I am taking it since I had to donate blood this morning), and decided to give a recipe for carrot cake protein bars a go.
JAMIE EASON'S CARROT CAKE PROTEIN BARS - Yield: 16 squares
- 1 cup oat flour - I took 1 cup of oats and blended it until it was a fine powder
- 2 scoops vanilla whey protein
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp allspice - I didn't have all spice so upped the cinnamon and nutmeg, and added some ground clove
- 1/8 tsp nutmeg
- 4 egg whites
- 3/4 cup Splenda, Truvia, or Ideal - I used coconut sugar instead
- 8 oz baby food carrots - I boiled and blended 4 large carrots to form a puree
- 4 oz water
- Preheat oven to 350 degrees - I set my oven to 160 degrees celsius, fan bake
- Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda and salt together in a bowl.
- Mix egg whites, Splenda, baby food carrots and water (optional) in a bowl.
- Add wet ingredients to dry ingredients and mix together.
- Spray glass pyrex dish with non-stick butter spray - I used coconut oil to grease a silicone cake pan
- Pour ingredients into dish.
- Bake 20-30 minutes.
I tried making protein cookies yonks ago and they turned out awful, so I was a bit worried about moving forward with these, but I liked the look of the recipe as it seemed pretty straight forward (and now, I've got a bit more baking experience under my hat!)
The recipe calls for 8oz (225g) of baby food carrots. Instead of doing that, I boiled some carrots and then puréed them in my blender. Even just that purée on its own, I could've eaten by the bucketful, I did not expect it to taste so amaze. I did 4 large carrots which ended up being more than 225g, and chucked it all in (because I was lazy and didn't want to put the remaining purée into another container)
I also added in ground ginger for a bit of zing. I put it in my oven at fan bake on 160 degrees celsius and they were done in 20 minutes.
The other thing I didn't do was use Splenda, Truvia or Ideal as a sweetener (I haven't even heard of Truvia or Ideal, can anyone enlighten me?) I used coconut sugar instead, which is produced from the sap of the cut coconut blossom.
How did they turn out?
*Beautiful*. I was so impressed by this recipe! Next time I will up the ginger and reduce the coconut sugar, since it was on the sweet side for my palate. I'm so happy that I finally got a protein recipe that works, and I'm keen to try some 'on plan' twists with it. The texture was very much like a cake - it didn't rise too much so it looks more like a slice, but it is fluffy and moist. I suspect that these ones may have come out a bit more moist because of the extra carrots I put in, but I actually really like them that way.
If you're wondering how I got the ripple like effect on the top of the squares... that's just the bottom of my pan, I used a square Wiltshire silicone pan that I got cheap off NZSale or 1-Day (can't recall which one exactly), so there's no skill involved there.
I'll be blogging a bit more about the plan as I go along... I'm even tracking how I'm feeling each day so you might get an 'ominbus' for the week, but we'll see how we go, that might be a bit ambitious :)
I can tell you also that I am SORE from the weights! Good work clearly is being done there :D