Protein Flapjacks
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| VanillaGorilla |  | Protein Flapjacks | 25-11-2013 @ 09:23 |
 the UK's leading expert in bio mechanics Member 1973, 7379 posts | As mentioned in another thread, here is my recipe for protein flapjacks. Easy and tasty! http://gorillapt.com/2013/11/22/gorillapt-com-high-protein-fla... | ||
| beza | | ... | 09-12-2013 @ 12:24 |
I hit a pb today with a chest infection Member 3283, 1921 posts | Post Edited: 09.12.2013 @ 12:25 PM by beza Double post | ||
| beza | | ... | 09-12-2013 @ 12:25 |
I hit a pb today with a chest infection Member 3283, 1921 posts | Cheers for that I'll be having Christmas bake off soon lol! How long would you say they keep? | ||
| sexymikehowarth | | ... | 09-12-2013 @ 12:35 |
 Full mask or nasal and chin strap? Member 3254, 2485 posts | GorillaPT.com High Protein Flapjacks This recipe isn’t a slow cooker recipe, however it is still cheap, easy and packed with high quality macronutrients! A couple of people have asked what I recommend for a high protein, energy rich food when out and about that is convenient and not messy. Well, here is my recommendation! You will need: 200grams Dorset Cereals Simply Nutty Muesli 200grams clear honey 150grams unflavoured whey protein 100grams porridge oats 100grams unsalted butter I have used Dorset Cereals muesli simply because it is delicious and has a good macronutrient profile. You can use any muesli or granola really, although a high oat content is what I look for, just remember to adjust your macros accordingly. The same goes if you want to add any additional dried fruit or nuts. First, melt the butter and honey together in a large non stick pan until it is fully fluid, then add the whey. Whisk the whey, butter and honey until it is completely smooth, then fold in the muesli and oats. Remove from the heat and ensure it is thoroughly mixed and is a nice stiff consistency. If it is too thick, add a little water or milk to soften. Then simply press into a shallow baking tray (I like to line this with greaseproof paper to ensure it comes out easily) and bake in a preheated, 160 degree oven for around 15 to 20 minutes or until golden brown on top. Allow to cool, remove from the tray and slice! This recipe will provide 6 servings, each one providing: Kcalories 491 Protein 25gr Carbohydrates 52gr (30 sugars) Fat 20gr (11 saturates) This is delicious! The age of chalky, powdery, horrible protein bars is at an end! With the macronutrient profile of these bars they would be an excellent addition to your nutritional plan as either a meal replacement or around an hour before a training session. Lots of quality carbohydrates to fuel you, a fantastic saturated to unsaturated fat ratio and plenty of protein to aid repair and growth! | ||
| badmongo | | ... | 10-12-2013 @ 13:34 |
 has experience of quad imbalance Member 3676, 427 posts | What type of honey do you use? Or doesn't it matter? Obviously clear but whats the difference between value 99p stuff and organic etc Also manuka stuff? I really have no understanding of any of this... | ||
| VanillaGorilla | | ... | 10-12-2013 @ 14:05 |
the UK's leading expert in bio mechanics Member 1973, 7379 posts | Post Edited: 10.12.2013 @ 14:05 PM by VanillaGorilla I've kept them for over a week and they were fine, probably even longer in the fridge?I just use own brand honey for these, it's there to bind and provide a simple carb source so doesn't matter too mich. | ||
| badmongo | | ... | 10-12-2013 @ 14:15 |
has experience of quad imbalance Member 3676, 427 posts | awesome, ill be getting my bake on later! | ||
| beza | | ... | 10-12-2013 @ 14:42 |
I hit a pb today with a chest infection Member 3283, 1921 posts | VanillaGorilla said:I've kept them for over a week and they were fine, probably even longer in the fridge? I just use own brand honey for these, it's there to bind and provide a simple carb source so doesn't matter too mich. Cheers mate, the ingredients are on the shopping list | ||
| beza | | ... | 12-12-2013 @ 19:10 |
I hit a pb today with a chest infection Member 3283, 1921 posts | Have you ever made them with flavoured whey protein? I wonder how it will taste with chocolate/nut flavour protein lol | ||
| VanillaGorilla | | ... | 12-12-2013 @ 19:12 |
the UK's leading expert in bio mechanics Member 1973, 7379 posts | Post Edited: 12.12.2013 @ 19:12 PM by VanillaGorilla I can't see it being bad! | ||
| dannyboy73 | | ... | 12-12-2013 @ 19:16 |
Mask it or Casket !! Member 4600, 8166 posts SQ 240, BP 162.5, DL 255657.5 kgs @ 90.5kgs UnEq | Gorilla: Will any of the protein be lost in the cooking? Just curious, I thought you would know. Plus I cook flapjacts often theyre great ressission food and this recipy has indeed excited me. | ||
| VanillaGorilla | | ... | 12-12-2013 @ 19:30 |
the UK's leading expert in bio mechanics Member 1973, 7379 posts | In a word, no. A lot of people talk about the denaturing of protein, it being broken down during cooking etc etc. However essentially your body is still receiving amino acids which will be used. | ||
| beza | | ... | 13-12-2013 @ 06:26 |
I hit a pb today with a chest infection Member 3283, 1921 posts | Cheers again mate | ||
| MattD90 | | ... | 14-12-2013 @ 11:02 |
 Skaven for the win !! Member 2490, 3589 posts SQ 180, BP 120, DL 230530.0 kgs @ 82kgs UnEq | beza said:Have you ever made them with flavoured whey protein? I wonder how it will taste with chocolate/nut flavour protein lol I made them with chocolate whey, and also put flaked almonds on top before baking They were splendid | ||
| badmongo | | ... | 14-12-2013 @ 13:03 |
has experience of quad imbalance Member 3676, 427 posts | In the oven now, used stick toffee whey. Was very thick before adding oats and musli. Would this be because of the flavourings in the whey? | ||