Carrot Cake Protein Bars
Happy Monday, everybody. Today has been a good day for me. I had an amazing bicep/back work out, fueled up at Whole Foods, went to both my classes and now I’m about to start studying for a test I have Wednesday. But of course, before I could get settled in, I felt the urge to do 1. cooking and 2. blogging. My favourite things!
So today I wanted to make some carrot cake protein bars for my on-the-go meals to take to class. This recipe is one of the most popular recipes you can find on bodybuilding.com….not only is it a convenient pre/post workout snack but it’s perfect for going to work, class, trips or anywhere that you need to bring food with you! So here’s what you’re gunna need.
Ingredients
1 cup gluten-free oat flour
2 scoops vanilla whey protein
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 Stevia
8 oz baby food carrots
4 oz water
(I even added a couple shakes of ground ginger)
Directions:
Preheat oven to 350 degrees.
Mix flour, whey protein, cinnamon, allspice, nutmeg, baking soda and salt together in a bowl.
Mix egg whites, Stevia, baby food carrots and water (optional) in a bowl.
Add wet ingredients to dry ingredients and mix together.
Spray glass pyrex dish with non-stick butter spray.
Pour ingredients into dish.
Bake 20-30 minutes
The mixing…
And the additional mixing….
And the beautiful final product!
I cut them into 8 bars, each bar having 94 calories, 10 g protein, 10 g carbs and 1.25 g fat. To watch Jamie Eason make these bars in her video click here.