Hey guys.
It is very late….and I am very tired.
BUT, a BIG college football game is currently underway and Kev, my son and my nephew are all watching it! It’s the BYU/Univeristy of Utah game and the rivalry is HUGE! Sooooo since I can’t go to bed until the game is over, I thought I would hop on here and blog!
I have so much to share, but because time is of the essence I thought I would just post a freaking awesome recipe!
I told you guys about it in my last post. It’s for Jamie Eason’s (love her!) Carrot Cake Protein Bars. They are very, very yummy! In fact, I think I love them a little more than her chocolate protein bars! And, y’all know how much I love chocolate!
Soooo, here’s the recipe. You can also click here to see a video of Jamie making these.
Jamie Eason’s Carrot Cake Protein Bars
- 1 C. oat flour (I used 1-1/2 C. homemade oat flour)
- 2 scoops vanilla protein powder
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp allspice
- 1/8 tsp nutmeg
- 4 egg whites
- 3/4 cup Splenda, Truvia, or Ideal (I used Splenda)
- 8 oz baby food carrots
- 4 oz water
Note: Jamie said if you make your own oat flour (I did!), then you need use 1-1/2 C.
Preheat oven to 350 degrees.
Mix oat flour, protein powder, cinnamon, allspice, nutmeg, baking soda and salt together in a bowl.
Mix egg whites, sweetener (Splenda), baby food carrots and water in another bowl.
Add wet ingredients to dry ingredients and mix together.
Spray square glass baking dish with cooking spray. Pour ingredients into dish.
Bake 20-30 minutes (I baked mine about 27 minutes).
Makes 16 squares, 2 squares per serving.
Nutritional Information (I calculated this myself according the ingredients I used) This is for 2 squares: Calories: 124.5, Fat: 1 g., Cholesterol: 10 mg, Sodium: 139 mg., Carbs: 15 g., Fiber: 2 g., Protein: 11 g., Sugars: 0.5 g.
I ate two squares (still warm!), and topped them with a little vanilla Chobani yogurt. So yummy!
I cut up the rest of the bars and wrapped single serving (2 squares) portions in wax paper and froze them all in a freezer bag.
These are really, really awesome! Really! If you love carrot cake or even pumpkin stuff (they tasted a little pumpkiny to me), you will LOVE these!!
Well, the football game is almost over. There are 3 minutes left and BYU is down 3. Eeeee. I’m afraid BYU may lose and my little husband will be sad. 🙁
G’night!
Hi! I always make these! I have never frozen them before and sometimes they go bad before I eat them all so freezing is a great idea! How long do they last in the freezer and how did you eat them from the freezer? Just pop in microwave? Defrost?
I love these too! Yes, mine have gone bad before too because they are so moist. I love to take these with me in a lunchbox cooler when I’m out and about. It seems like they defrost perfectly in there. I’ve also just put them in the microwave on 50% power (or defrost) until they are not frozen. I don’t heat them up, I just get them un-frozen. Yum!