Home made, fat and carb FREE protein bars (pics inside)

Page 2 of 3 First 123 Last

  1. This is the one you want. Metamucil clear

    http://mobile.walmart.com/ip/Metamuc....7-oz/15137288
    PESCIENCE.COM

    "The only good is knowledge and the only evil is ignorance." - Socrates


  2. I found some a few days ago, same stuff you posted Josh (thanks again to both you and AutoKal!), and made some bars. I added 3T of Sugar-Free Gingerbread Torani Syrup. Gingerbread Protein Bars FTW!
    Bulk Performance Solutions
    --No Proprietary Blends, All Performance--

    ***NOW @ NP***
    •   
       


  3. i made em, they were a tad dry.

    i think i baked a little too much.

    i used almond meal instead of zsweet. and whole eggs instead of whites. and ***e2% instead of 0%

    wasnt bad at all though. i also tossed in cacao nibs for chocolaty crunch.

  4. Quote Originally Posted by Resolve View Post
    Yeah, I haven't found one that's pure inulin yet. Psyllium contains inulin, though, so I may just compromise.
    miricale fiber from vitamin shoppe is pure inulin

  5. Can someone tell me what kind of vanilla im supposed to use? Like vanilla protein? Im clueless lol.
    •   
       


  6. Quote Originally Posted by ssbackwards View Post
    i made em, they were a tad dry.

    i think i baked a little too much.

    i used almond meal instead of zsweet. and whole eggs instead of whites. and ***e2% instead of 0%

    wasnt bad at all though. i also tossed in cacao nibs for chocolaty crunch.
    Your most likely better off using just the whites (not that yolks are bad) just that whites are typically used when cooking. Save the yolks and add them to an omelette later on

    Almond meal instead if stevia? Thats just weird! lol... The stevia was the sweetener, I use splenda becuase it is what I have. You can prolly use some torani syrup but I cant imagine almond meals being a good replacement. Possibly you can switch the inulin for almond meal? But other than that I would leave it out.

    None of the ones I made were dry.. Try again with whites and no almond meal and let us know how it turns out. If you want more fat I am sure you can prolly pan fry them (like pancakes) in some coconut oil or just spread some nut butter on top of them.
    PESCIENCE.COM

    "The only good is knowledge and the only evil is ignorance." - Socrates

  7. Quote Originally Posted by dlucks View Post
    Can someone tell me what kind of vanilla im supposed to use? Like vanilla protein? Im clueless lol.
    Vanilla Extract
    PESCIENCE.COM

    "The only good is knowledge and the only evil is ignorance." - Socrates

  8. Where do u get inulin?

    This stinks I'm home
    Sick right now.. Going on a cruise next weekend! And only have one flavor of protein lol... Cappuccino hah ugh. My gf wants to bake ginger bread and I'm asking her to get all this random stuff from the store lol

  9. I will definitely be trying these soon as I'm going to have my wife buy the ingredients when she goes shopping. I'm going to add a few tbsp of PB2 powder into the mixture. It should fit in there well I think.

  10. Can you make them without insulin?

  11. I mean inulin

  12. Would it turn out the same with casein?

  13. Quote Originally Posted by houstontexas View Post
    Would it turn out the same with casein?
    Probably be a bit thicker, but it should still work.
    Bulk Performance Solutions
    --No Proprietary Blends, All Performance--

    ***NOW @ NP***

  14. Well I just made this and I'm not overly impressed, but at the same time I'm not completely disappointed either. I plan on playing around with the ingredients and making it work for me. Thanks for the recipe.

  15. Guys for the first time in i think 2 years that I make these
    tonight I tossed a whole just made bunch.. Why?
    Because I tried to make 'em with bulk whey that I got
    some time ago.. OMFG there were the most horrible thing
    I've ever tried!

    Please note that I did use bulk choc whey before (form BulkUk)
    and they tasted just fine, but this specific brand (Ironscience)
    holy hell.. it was a no-no for these.. Chocolate flavor from that
    brand is just bad (while vanilla is great for pancakes and PB great
    for the rolls, but choc? no..)

    So this is to say: it's all about the protein. Casein work no problem,
    blend of casein and whey work, whey work.
    with the casein and blend they come out a lil softer usually but
    here's the trick: UNDERCOOK THEM!

    Take 'em out when the mixture is still WET, i did it the last two times
    and they're so much better, they stay chewy and moist (of course if you
    like chewy and moist, if you want them more cookie-like then don't)
    they're amazing.

    So far, Dymatize proved to be the *best* by far for me for these,
    both whey and gourmet, altho' i don't use gourmet because they have
    too many carbs x serving, and because I actually like their whey flavs better.

    Jus'saying
    ..:: ENHANCED BODY FORMULATIONS ::..
    Recompadrol & AAV2 - PM me with any questions


  16. Ok update on the recipe:

    this is the second time that I made the bars WITHOUT inulin, simply egg whites, greek yogurt for the wet ingredients
    whey and z-sweet/stevia for the dry ingredients.
    That's because I noticed inulin tends to harden them up a bit, like "hard candy sugar thing" (especially on top)
    and instead i like 'em more soft and chewy, underbake them does the trick but without inulin they imo are
    even better. Take a look more like dense, chewy, fudge choco bars...
    Bake 'em for something like 6 minutes, take 'em out when they are NOT done, they will keep cooking
    and cut the "cake" in piece as soon as you can, that also helps to keep em chewy, right away and following days

    NO CHANGE in doses compared to the first post description, just take the inulin out
    I've been using z-sweet so far but if you use stevia (like nustevia or sweetleaf)
    watch it with the dose because those are much sweeter than zsweet (which is 1:1 compare to sugar)
    I myself am using NuStevia no-carb blend now for most of my recipes

    Name:  Fudge bars.jpg
Views: 245
Size:  271.7 KB
    ..:: ENHANCED BODY FORMULATIONS ::..
    Recompadrol & AAV2 - PM me with any questions


  17. So the only binder is really the protein powder? I'm surprised they didn't come out really dry; must be because you pulled them out before they were totally done.
    Bulk Performance Solutions
    --No Proprietary Blends, All Performance--

    ***NOW @ NP***

  18. Quote Originally Posted by Resolve View Post
    So the only binder is really the protein powder?.
    the egg maybe?
    PESCIENCE.COM

    "The only good is knowledge and the only evil is ignorance." - Socrates

  19. Quote Originally Posted by Resolve View Post
    So the only binder is really the protein powder? I'm surprised they didn't come out really dry; must be because you pulled them out before they were totally done.
    Don't forget the greek yogurt, **EDIT: (note: i found out the US version of the one i use - F a g e Total 0% -,
    has worse macros from the EU version which is instead pretty amazing, like for 100gr of products you get 80cals vs 57cals and 6gr cho vs 3gr)
    **
    that with the egg whites (no yolk!)
    Greek yogurt is awesome for cooking, much better than cottage cheese
    for these kind of dessert-like recipes.
    Check my last one out, Choco Apple Cinnamon Muffins
    But yes, the cooking time is the trick to make 'em *stay* soft and moist for days,
    you really have to take the thing out when it looks not done, still wet looking.
    And they are super chewy (just eating it one right now lol)
    ..:: ENHANCED BODY FORMULATIONS ::..
    Recompadrol & AAV2 - PM me with any questions


  20. I just made a batch. They came out pretty good, but mine are extremely flat. In your pictures they look much thicker/fuller, did you put anything in them to help them to raise? I used casein for mine, don't know if that is the reason they came out so flat.

  21. Quote Originally Posted by fitz View Post
    I just made a batch. They came out pretty good, but mine are extremely flat. In your pictures they look much thicker/fuller, did you put anything in them to help them to raise? I used casein for mine, don't know if that is the reason they came out so flat.
    Yep that happened to me a coupla times.
    No i don't use anything to rise them, I noticed they come out
    flat when: A) the dough is too wet. It shouldn't be wet, just moist enough; B) if you bake 'em too lil or too low temp
    and C) (last but probably the most important) if you don't use a granulated form of sweetener.
    Example, if you use stevia you put a tiny bit instead of the 1/3cup of Zsweet or Erythritol, that screws up
    the dry/wet ingredients ratio, plus you need the granulated sweetener for texture and to make them rise.
    I made them with casein, whey and blend of the two, that's all good, is not the kind of protein.
    I tried using both baking soda and baking powder but it doesn't make any difference
    Fine line between make them rise and not baking them too much
    ..:: ENHANCED BODY FORMULATIONS ::..
    Recompadrol & AAV2 - PM me with any questions


  22. Quote Originally Posted by AutoKal47 View Post
    Yep that happened to me a coupla times.
    No i don't use anything to rise them, I noticed they come out
    flat when: A) the dough is too wet. It shouldn't be wet, just moist enough; B) if you bake 'em too lil or too low temp
    and C) (last but probably the most important) if you don't use a granulated form of sweetener.
    Example, if you use stevia you put a tiny bit instead of the 1/3cup of Zsweet or Erythritol, that screws up
    the dry/wet ingredients ratio, plus you need the granulated sweetener for texture and to make them rise.
    I made them with casein, whey and blend of the two, that's all good, is not the kind of protein.
    I tried using both baking soda and baking powder but it doesn't make any difference
    Fine line between make them rise and not baking them too much
    That explains it, I used a powdered stevia. Next time I'll be sure to use a granulated sweetener. Thanks for the reply
  •   

      
     

Similar Forum Threads

  1. REVIEW: Quest Low Carb protein bars
    By dsade in forum Supplement Logs
    Replies: 0
    Last Post: 09-27-2010, 04:32 PM
  2. Replies: 6
    Last Post: 04-16-2009, 09:42 PM
  3. supreme protein bars (carb conscious ones)
    By rolandajoint in forum Nutrition / Health
    Replies: 27
    Last Post: 07-31-2008, 01:56 AM
  4. Home made protean bars
    By big-j in forum Recipes
    Replies: 0
    Last Post: 11-13-2005, 08:15 PM
  5. Highest Protein/lowest carb bars?
    By Mr.50 in forum Supplements
    Replies: 20
    Last Post: 03-18-2005, 08:48 PM
Log in
Log in