Jamie Eason “Oh Baby!” Carrot Cake Protein Bar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Non-fat no-stick spray1 cup oat flour (ground oatmeal found in the health section of your grocery store)2 scoops vanilla whey protein (look for a low sugar, low fat and low carb variety)2 tsp cinnamon (heaping)½ tsp baking soda¼ tsp salt1/8 tsp ground nutmeg1/8 tsp allspice4 egg whites¾ cup Ideal (Xylitol - baking) or Splenda2 4 oz. jars or packs of baby carrots (instead of shredded carrots)1 4 oz. baby food jar of water
Preheat oven to 350 degrees. Spray an 8 x 8 pyrex dish with non-stick butter spray.
In a large bowl, combine flour, protein, cinnamon, baking soda, salt, nutmeg and allspice.
In a medium bowl, mix egg whites, sweetner, water and baby food until well combined. Add the wet ingredients to the flour mixture and mix well. Finally, fold in the quick cooking oats (optional) and stir until just combined.
Pour batter into the pyrex dish and spread evenly. Bake 28 - 30 minutes or until a toothpick comes out clean. Let cool and cut into 16 pieces – 4 x 4.
Serving Size: 16
Number of Servings: 16
Recipe submitted by SparkPeople user BEKAHSAYS.
In a large bowl, combine flour, protein, cinnamon, baking soda, salt, nutmeg and allspice.
In a medium bowl, mix egg whites, sweetner, water and baby food until well combined. Add the wet ingredients to the flour mixture and mix well. Finally, fold in the quick cooking oats (optional) and stir until just combined.
Pour batter into the pyrex dish and spread evenly. Bake 28 - 30 minutes or until a toothpick comes out clean. Let cool and cut into 16 pieces – 4 x 4.
Serving Size: 16
Number of Servings: 16
Recipe submitted by SparkPeople user BEKAHSAYS.
Nutritional Info Amount Per Serving
- Calories: 43.4
- Total Fat: 1.7 g
- Cholesterol: 2.5 mg
- Sodium: 103.2 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 0.2 g
- Protein: 4.0 g
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