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fred · 04-19-2009, 02:29 PM

Soooo I finally knuckled down today made all 37(!!!) of the them.

The ingredients I used were

1kg of Dried Chickpeas (http://www.natco-online.com/acatalog/info_L3170.html)
1kg of Urid Split (http://www.myethnicworld.com/p-2900-...lit-4-lbs.aspx)
400g of Dry Roasted Peanuts (soak overnight if salted)
600g of Almonds
15 tablespoons of Olive Oil (to which I had dumped 5 chopped chillis a few weeks ago)
200g of Oats
10g of Tumeric
10g of Xantham Gum (http://www.myprotein.co.uk/bulk-powd...e/xanthan-gum/)
5 scopes of Whey (http://www.myprotein.co.uk/bulk-supp...n-(unflavoured))
10 Jumbo Eggs

1. Soak all of the pulses over night
2. Cook the pulses (Chickpeas take 60-90 minutes and Urid Split 20 minutes). Be careful to use BIG pans as they do expand.
3. Blitz the almonds/oats/peanuts together
4. Puree all the (drained) pulses, you will need a really big pot (LEAVE TO COOL)
5. Whisk the whey and eggs together
6. Fold into the nut mix into the puree first then the eggs and whey.
7. Add the tumeric and Xanthan Gum ( I used the latter because the mixture was quite runny, it needs to be cake batter consistency)
8. Line baking trays with grease proof paper (greased baking trays led me to crumbles)
9. Place in a pre-heated oven about Gas Mark 5 375F 190C for about 20-30 minutes
10. The "bars" should be solid but soft to the touch although they won't try out completely
11. Leave to cool for about 10 minutes.

Per Bar
482 kcals
39g Carbs
24g Fat
11g Fibre
27g Protein

I know some people might complain that the protein content is a bit "low" but that can easily be changed by removing some of the pulses and adding whey or more eggs although doing either will change the consistency of the mixture. When preparing to bake whatever you adapted it needs to be of cake batter consistency.

Also this bar is a meal replacement bar whether the carb or fat content is too high or low is up to you. Although bear in mind that none of the carbs are from refined sugars just the complex carbs from the pulses and oats. The fats also are good from peanuts, almonds and olive oil. Avoiding greasing use butter et al only serves to make them more healthy!

WORD OF WARNING IT TAKES ABOUT 5 HOURS TO COOK EVERYTHING!

Photos:

04-19-2009, 02:29 PM	#1 (permalink)
fred Member Join Date: Mar 2009 Posts: 83	[Recipe] A different kind of Protein Bar Soooo I finally knuckled down today made all 37(!!!) of the them. The ingredients I used were 1kg of Dried Chickpeas (http://www.natco-online.com/acatalog/info_L3170.html) 1kg of Urid Split (http://www.myethnicworld.com/p-2900-...lit-4-lbs.aspx) 400g of Dry Roasted Peanuts (soak overnight if salted) 600g of Almonds 15 tablespoons of Olive Oil (to which I had dumped 5 chopped chillis a few weeks ago) 200g of Oats 10g of Tumeric 10g of Xantham Gum (http://www.myprotein.co.uk/bulk-powd...e/xanthan-gum/) 5 scopes of Whey (http://www.myprotein.co.uk/bulk-supp...n-(unflavoured)) 10 Jumbo Eggs 1. Soak all of the pulses over night 2. Cook the pulses (Chickpeas take 60-90 minutes and Urid Split 20 minutes). Be careful to use BIG pans as they do expand. 3. Blitz the almonds/oats/peanuts together 4. Puree all the (drained) pulses, you will need a really big pot (LEAVE TO COOL) 5. Whisk the whey and eggs together 6. Fold into the nut mix into the puree first then the eggs and whey. 7. Add the tumeric and Xanthan Gum ( I used the latter because the mixture was quite runny, it needs to be cake batter consistency) 8. Line baking trays with grease proof paper (greased baking trays led me to crumbles) 9. Place in a pre-heated oven about Gas Mark 5 375F 190C for about 20-30 minutes 10. The "bars" should be solid but soft to the touch although they won't try out completely 11. Leave to cool for about 10 minutes. Per Bar 482 kcals 39g Carbs 24g Fat 11g Fibre 27g Protein I know some people might complain that the protein content is a bit "low" but that can easily be changed by removing some of the pulses and adding whey or more eggs although doing either will change the consistency of the mixture. When preparing to bake whatever you adapted it needs to be of cake batter consistency. Also this bar is a meal replacement bar whether the carb or fat content is too high or low is up to you. Although bear in mind that none of the carbs are from refined sugars just the complex carbs from the pulses and oats. The fats also are good from peanuts, almonds and olive oil. Avoiding greasing use butter et al only serves to make them more healthy! WORD OF WARNING IT TAKES ABOUT 5 HOURS TO COOK EVERYTHING! Photos: