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stephaniewicked
04-14-2009, 01:34 AM
These look good... can't wait to try! I'll probably try to use shredded carrots instead of baby food though.

http://blogs.myspace.com/index.cfm?fuseaction=blog.view&friendId=70928199&blogId=480570277

Making Homemade Carrot Cake Protein Bars w/ Jamie Eason


http://www.youtube.com/watch?v=YmRdj_NsgTs (http://www.msplinks.com/MDFodHRwOi8vd3d3LnlvdXR1YmUuY29tL3dhdGNoP3Y9WW1SZG pfTnNnVHM=)
Making low fat, low calorie protein bars for traveling.

In the video I did not fold in the optional quick oats, so the version that you are seeing actually has less calories and carbs. Also, if you want it more like a spice cake, add 1/8 tsp allspice as well.

“Oh Baby!” Carrot Cake Protein Bars

Non-fat no-stick spray
1 cup oat flour (ground oatmeal found in the health section of your grocery store)
2 tsp cinnamon
½ tsp baking soda
¼ tsp salt
1/8 tsp ground nutmeg
1/8 tsp allspice (optional)
3 egg whites
¾ cup Splenda
½ cup fat free Ricotta cheese
2 4 oz. jars or packs of baby carrots (instead of shredded carrots)
2 scoops vanilla whey protein (look for a low sugar, low fat and low carb variety)
1 cup quick cooking oats (optional for added carbs and energy)

- Preheat oven to 350 degrees. Spray an 8 x 8 pyrex dish with non-stick butter spray.
- In a large bowl, combine flour, cinnamon, baking soda, salt and nutmeg (allspice - optional).
- In a medium bowl, mix egg whites, Splenda, ricotta 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.

Nutrition: 2 small squares
94 calories (132 cal with oats folded in)
1.25 g fat (2 g fat with oats folded in)
10 g carbs (17 g carbs with oats folded in)
10 g protein (11 g protein with oats folded in)

The Big Sexy
04-14-2009, 01:39 AM
Stop... you had me at Jamie Eason...