Lol. Standby, google-fu'ing my old recipe thingy.
@killbilly &
@nodaysoff
...accessing... fail.. standby
Now you can make this more than one way. Keep in mind this is a jynxyjoe recipe, or a "shoot-from-the-hip" (slurred drunkenly).
Not the 30-30-40 recipe: (this recipe matured from protein nut one into the one everyone liked the most, and I kept because I was done sneaking tons of protein into a single bar)
I used to buy the Greenwise Natural Vanilla Flavor Whey Protein Powder which is what you'll see for the recipe. Use what you have, but I liked EAS 15 too the EAS 15 doesn't have as much protein as the old greenwise stuff but it's hard to get that in my area so I bought the Sam's EAS.
Nutrition facts below were for 8x8 pan I had a while back, it's about the same with 9x9 but you want. If you use a 8x8 use 3/4 cup of pilaf or oats. If 9x9 use 1 cup. If 9x9 you'll have 9 servings not 8 and calorie will vary.
View attachment 29309
- 12 teaspoon, Raw Brown Sugar (not needed, but it's favor full with salt)
- 44 g, Greenwise Natural Vanilla Flavor Whey Protein Powder (this was either 2 or 3 scoops, scoops were a little larger.)
- 6 oz pouch, Strawberry Fruit Leather (chopped roughly into squares size of a chocolate chip)
- 3/4 cup almond slivers (toasted, toast them yourselves @ 300F for 15min)
- 4 large, Eggs - White only, raw
- 8 tbsp, Organic Raw Creamy Almond Butter (warmed on stove or microwave or whatever you like)
- 3/4 - 1 cup cooked, Kashi Seven Whole Grain Pilaf (swap 1:1 for old fashioned rolled steel cut oats if you wish, Pilaf had a texture that had mixed reviews, can't find this my store anymore, it was almost like rice, but can't use anymore)
- 0.25 tsp, Sea Salt, Course Crystals
Cooking Instructions (using term loosly)
- Preheat oven to 300F (will need for baking bars and toasting almond slivers)
- Prepare 9x9 (or 8x8) pan with aluminium covering the bottom of pan, and grease with Pam spray or canoli oil (use basting brush with oil to coat all the aluminum lining the pan).
- Cook Kashi Pilaf on stovetop while almonds toast in oven. The Pilaf expands so measure ahead of time for the expansion so you don't have an extra cup left over. It's good to overcook this just a touch (extra minute over box recommended time). It's likely you'll not find exactly what I used to use, so buy the traditional rolled oats steel cut, these resemble oatmeal looking flakes rather than grits. You can buy a pound for about $1.90.
- Pour (either) Pilaf (or old fashioned oats) into metal bowl with egg whites, almond butter (warmed), sugar (feel free to use half the 12teaspoon or none at all), protein powder, fruit leather, toasted almonds, salt.
- Mix contents of bowl with large spoon. Metal bowl should be warm to fingers by now, almond butter needs just a little heat to mix well, it's not a deal breaker if it doesn't mix perfectly.
- Pour mixture into greased pan with aluminum foil lining. If everything is still warm the mixture should level itself. Otherwise go artisty with spatula. Careful trying to level edges, it'll get messy quick, you'll find out if you try.
For the 30-30-40 mix. Use ingredients in 9x9 (or 8x8 using rules above). Use cooking
- 4 teaspoon, Raw Brown Sugar
- 3/4 cup almond slivers (toasted, toast them yourselves @ 300F for 15min)
- 5 large, Eggs - White only, raw
- 8 tbsp, Organic Raw Creamy Almond Butter (warmed on stove or microwave or whatever you like)
- 3/4 - 1 cup cooked old fashioned rolled steel cut oats if you wish
- 0.25 tsp, Sea Salt, Course Crystals
Mix all the ingredients in bowl, try to keep the almond butter warm before you put into bowl.
Tips: used to take my metal measuring cup and place directly on top of oven heating coil at about "3". Put 8 tbsp into a 1 cup measuring cup, if you're picking up what I'm putting down, the cup is about half full so you can spoon the almond butter in circles while the little measuring cup is heating. If this process is too complicated then put almond butter into pyrex glass measuring cup and microwave 10 seconds, take out and stir with spatula, repeat until almond butter is warm.
Now the tough part. With spatula or wooden spoon move the mixture around a few times in the bowl so it mixes. It looks gross and sloppy right? Add your chosen protein powder one scoop at a time. I will tell you this mixture should be able to hold 4 of your scoops easily. When I say "hold" this is like making bread. You scoop and dump and mix the bowl. For your first attempt dump four scoops into the metal bowl and mix with spatula or wooden spoon. I mean really mix it. Fold the slurry of ingredients on top of each other.
Does it seem like there's a little or lot of egg and runny stuff left over? If yes: add one more scoop to bowl and mix together very well and repeat beginning of line (start over this paragraph). If no: your mixture can hold no more powder and you must pour mixture into greased pan with aluminum foil lining and cook.
You may be able to put 6 or 7 scoops in this mixture, and if you have a tiny scoop (no dick jokes) it might be significantly more. Want more fiber? Too bad. If you add benefiber or one of those, you'll get weird jellow crappy crap almond crap.
If you don't cook a lot this won't be intuitive. If you've ever successfully made bread you'll understand this easily. Good luck gents!
