Chefs - help a honkey out (homemade protein bars...)

[sublime35]

how about some unflavored gelatin, like Knox. Just mix it all up and throw em in the fridge. But then they prolly wouldn't stay solid once they got warm. I think the egg whites would work but you'd have to bake them for little bit so the eggs set up.

 

[KillahBee]

yeah, I've seen the recipe with egg whites which require baking. I'd rather try to fine tune this recipe since I have used it so much. I think I should try the syrup out

 

[ChefWide]

oats are the binder, paisan, if you need to increase the glue factor but want to leave the carb bonanaza out... add... wait for it... WATER!!!!,

heating the ANPB and glucose/syrup/honey/samething is there to expand the starches in the oats and get them to suck up the goodies and bind this fecker up, soooo... maybe use half measure maple syrup,make up the diff with water, some splenda if you need the sweeterosity, heat it til HOT then do as you do... you should be fine with that and your ratios will look less like a hershey bar with a smidgin of protein...


give a half recipe like that a shot, see what happens...


.

 

[Becoming]

your sister didn't seem to mind when I made her some sweet italian sausage

she said you had her snap into a slim jim!

 

[KillahBee]

oats are the binder, paisan, if you need to increase the glue factor but want to leave the carb bonanaza out... add... wait for it... WATER!!!!,

heating the ANPB and glucose/syrup/honey/samething is there to expand the starches in the oats and get them to suck up the goodies and bind this fecker up, soooo... maybe use half measure maple syrup,make up the diff with water, some splenda if you need the sweeterosity, heat it til HOT then do as you do... you should be fine with that and your ratios will look less like a hershey bar with a smidgin of protein...


give a half recipe like that a shot, see what happens...


.

word - I'll try that. I don't mind adding oats, so if that's needed I can do no problemo. thanks for the input.

 

[Pamela]

what's an invert sugar?

Invert sugar is created by combining a SUGAR SYRUP with a small amount of acid (such as Cream OF Tartar or lemon juice) and heating. This inverts, or breaks down, the Sucrose into its two components, Glucose and Fructose, thereby reducing the size of the sugar crystals. Because of its fine crystal structure, invert sugar produces a smoother product and is used in making candies such as fondant, and some syrups. The process of making jams and jellies automatically produces invert sugar by combining the natural acid in the fruit with granulated sugar and heating the mixture. Invert sugar can usually be found in jars in cake decorating supply shops.


I like QT egg idea!

 

[ChefWide]

Invert sugar is created by combining a SUGAR SYRUP with a small amount of acid (such as Cream OF Tartar or lemon juice) and heating. This inverts, or breaks down, the Sucrose into its two components, Glucose and Fructose, thereby reducing the size of the sugar crystals. Because of its fine crystal structure, invert sugar produces a smoother product and is used in making candies such as fondant, and some syrups. The process of making jams and jellies automatically produces invert sugar by combining the natural acid in the fruit with granulated sugar and heating the mixture. Invert sugar can usually be found in jars in cake decorating supply shops.


I like QT egg idea!

Yah, good info Miss Pamela.. on a comercial level most invert sugar is proceseed by enzymatic reaction useing invertase rather then chemical reaction using acids.. you end up with a much more stable and much purer product.. that having been said, for this protein bar fest i would lean toward less carbs.. so i am going to whip out a version tonight with....

8oz ANPB
1/4 cup maple syrup
1/4 cup water
4 scoops MMilk Cookies and Cream Flavor
12 scoops ISO AGB
2 cup oatmeal
.5 cups pecan pieces
Splenda
Cinnamon
Instant Coffee


Macro totals look like:

cals 4345
fat 171, 36%
cho 311, of which 70gm are fiber, 22%
pro 448, 42%

not sure what the yield is gonna look like, but will check it out... i would like to get 14 bars outta this so that each looks like about 300 cals.. mabey a tiny bit less....

carbs are low on this, my choice, but the addition of some dried fruits would hit that.
.

 

[Y_lifter]

My man AB's bars

http://www.foodnetwork.com/food/show_ea/episode/0,1976,FOOD_9956_38665,00.html

 

[AAP]

the protein ratios in those look terrrible.

 

[ChefWide]

the protein ratios in those look terrrible.

In Alton's... or Mine... get the gloves on bitch....