SuperFit! Protein Bars-Carrot Cake (w/ Pumpkin modifications!)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 33.8
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 83.1 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 0.7 g
- Protein: 3.5 g
View full nutritional breakdown of SuperFit! Protein Bars-Carrot Cake (w/ Pumpkin modifications!) calories by ingredient
Introduction
Thanks to Jamie E. for the recipe inspiration - just a few modifications. I encourage you to do the same and share ideas! Always remembering - keep it really clean and no/low sugar+high protein. Oh, and YUMMY! Thanks to Jamie E. for the recipe inspiration - just a few modifications. I encourage you to do the same and share ideas! Always remembering - keep it really clean and no/low sugar+high protein. Oh, and YUMMY!Number of Servings: 24
Ingredients
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Ingredients:
Quaker Oats 100% Natural Whole Grain oatmeal, 1.5 cup
Dymatize ISO-100 Gourmet Vanilla, 2 serving
earth's best organic baby food, carrots, 226 gram(s) (2-4oz jars)
egg white, fresh, 4 large
Baking Soda, 1 tsp
Salt, .13 tsp
Truvia Natural Sweetener, 8 packets
Water, tap, .5 cup (8 fl oz)
2 tsp cinnamon
1/8 tsp allspice ***
1/8 tsp nutmeg ***
1/8 tsp ground ginger
1/4 tsp dried orange peel (optional)
Directions
All you do:
1. Preheat oven to 350 degrees.
2. Mix oat flour, vanilla whey protein, salt, baking soda and spices, in large bowl. Whisk dry ingredients together to combine and remove any lumps.
3. In a separate bowl, whisk lightly the egg whites and Truvia/Purevia, add baby food carrots and water and mix well.
4. Add wet ingredients to dry ingredients and mix together.
5. Spray 7 x 11 glass pyrex dish (8x8 glass will work, get 16 larger bars) pyrex dish with non-stick baking spray or non-stick butter spray.
6. Pour ingredients into dish.
7. Bake 23-30 minutes, until toothpick in center comes out mostly clean. Cool completely at least 1 ½ hours before refrigerating. Great warm from oven or cold from refrigerator.
IMPORTANT: Store in refrigerator.
I like to put 2 at a time into a snack size bags and store in the lunchmeat section of the fridge. Easy to pick up for breakfast on the run with a protein shake or afternoon snack.
Freezes well.
To bring from freezer, just set out at room temperature for 10-20 minutes. It is not advised to reheat in the microwave (protein powder does not do well in microwave).
Notes:
*Oat flour – Before you buy…try… 1 ¼ - 1 ¾ cup whole grain regular Quaker Oats, pulsed in the blender (or food processor/Vitamix) until it is finely blended, like flour. Measure 1 cup or amount needed.
**Recipe tested with 100% Whey Vanilla Protein Powder (Costco), 2 level scoops and with Dymatize ISO-100% Whey (calories shown). Both seem to bake up well and reasonably priced protein powders. Any “protein only” powder should work fine. Use enough for about 60g of protein.
***To make pumpkin protein bars: Replace allspice and nutmeg with 1/8 t. of ground cloves. Keep ginger and cinnamon as shown. Replace baby food carrots with pure pumpkin puree.
Serving Size: 24 - 2 inch pieces
1. Preheat oven to 350 degrees.
2. Mix oat flour, vanilla whey protein, salt, baking soda and spices, in large bowl. Whisk dry ingredients together to combine and remove any lumps.
3. In a separate bowl, whisk lightly the egg whites and Truvia/Purevia, add baby food carrots and water and mix well.
4. Add wet ingredients to dry ingredients and mix together.
5. Spray 7 x 11 glass pyrex dish (8x8 glass will work, get 16 larger bars) pyrex dish with non-stick baking spray or non-stick butter spray.
6. Pour ingredients into dish.
7. Bake 23-30 minutes, until toothpick in center comes out mostly clean. Cool completely at least 1 ½ hours before refrigerating. Great warm from oven or cold from refrigerator.
IMPORTANT: Store in refrigerator.
I like to put 2 at a time into a snack size bags and store in the lunchmeat section of the fridge. Easy to pick up for breakfast on the run with a protein shake or afternoon snack.
Freezes well.
To bring from freezer, just set out at room temperature for 10-20 minutes. It is not advised to reheat in the microwave (protein powder does not do well in microwave).
Notes:
*Oat flour – Before you buy…try… 1 ¼ - 1 ¾ cup whole grain regular Quaker Oats, pulsed in the blender (or food processor/Vitamix) until it is finely blended, like flour. Measure 1 cup or amount needed.
**Recipe tested with 100% Whey Vanilla Protein Powder (Costco), 2 level scoops and with Dymatize ISO-100% Whey (calories shown). Both seem to bake up well and reasonably priced protein powders. Any “protein only” powder should work fine. Use enough for about 60g of protein.
***To make pumpkin protein bars: Replace allspice and nutmeg with 1/8 t. of ground cloves. Keep ginger and cinnamon as shown. Replace baby food carrots with pure pumpkin puree.
Serving Size: 24 - 2 inch pieces