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Moist Protein Flapjacks!!!!.... you want it, you gotta bake it!
#1 02-12-2007 02:07 PMRed Bean Moderator
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woot! finally made a good batch.
modified a recipe from here posted a good few months ago that uses fruit juice.
200g scottish oats
150g unflavoured whey
2 apples, any will do. i used granny smith
150g sultanas or raisins
400ml apple juice
100g divine dark chocolate 70%, or any dark chocolate you prefer.
1. chop up the apples into small chunks and mix in with the raisins and apple juice in a medium size pan and simmer till the apples soften.
2. in a separate, large pan. mix the oats and whey together.
3. when the apples, raisins and juice is soft enough, pour into the large pan with oats and whey and mix till its fully mixed through. a tthis stage it will look runny.
4. butter or grease a baking tray and pour the mixture in there and place in a pre heated oven at 170degrees celcius for about 30minutes or until the top is just browning and firm.
5. melt the dark chocolate over a pan or in the microwave and spread over the top of the flapjack.
6. let it cool down and leav in fridge for overnight, mainly to ge thte chocolate to harden.
7. slice up and enjoy.
found that having extra fluid in the mixture make sthe flapjacks more moist than before.
edit: adjust the cooking time to your oven. fan assisted will take less time.Last edited by dope540; 24-09-2008 at 05:55 PM. Reason: added cooking time adjustment.
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#2 02-12-2007 02:17 PMThe General Mod
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sound nice
any pictures?Use Coupon MP15287 For 5% Off Your 1st OrderDisclaimer: All posts on these forums are for information and discussion purposes only and solely the views of the forum member who posted. No posts constitute or replace medical advice. Any information should be considered in regard to specific circumstances. All advice is followed at your own risk and should be followed up with your own research or doctors advice.
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#3 02-12-2007 02:26 PMRed Bean Moderator
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not yet, managed to devour half the batch in teh past 3 days.
it makes 12-16bars. depends on how you slice them and the size of the tin.
will try and get a pic uploaded tomorrow.Sponsored by Goliath XXI clothing Maxwell Murray - About us
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#4 02-12-2007 08:22 PMPidgeon Chest
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rough nutrional info??
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#5 03-12-2007 10:04 AMRed Bean Moderator
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based on 16bars, per bar:
Nutrients per flap jack (approx)
134.25 Cals
10g Protein
25g Carb
2.5g FatSponsored by Goliath XXI clothing Maxwell Murray - About us
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Click here to view my top rated home made protein flapjack recipe. My homemade Sandbags. My training: dope540s road to world domination!
Disclaimer: All posts on these forums are for information and discussion purposes only and solely the views of the forum member who posted. No posts constitute or replace medical advice. Any information should be considered in regard to specific circumstances. All advice is followed at your own risk and should be followed up with your own research or doctors advice.
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#6 18-01-2008 06:24 PMMP Junior
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Good recipe! Made a tray today, and they turned out well. Nice one!
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#7 18-01-2008 08:10 PMRed Bean Moderator
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hahaha nice one.
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Click here to view my top rated home made protein flapjack recipe. My homemade Sandbags. My training: dope540s road to world domination!
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#8 06-02-2008 05:22 PM** Junior
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You can replace the whey with casein right?
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#9 07-02-2008 04:13 PMRed Bean Moderator
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should be able to, not tried it though
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The red bean mochi quadzilla! You want it? You've gotta work for it!
Save money with me, use MP18695 code and get 5% off your order!
Click here to view my top rated home made protein flapjack recipe. My homemade Sandbags. My training: dope540s road to world domination!
Disclaimer: All posts on these forums are for information and discussion purposes only and solely the views of the forum member who posted. No posts constitute or replace medical advice. Any information should be considered in regard to specific circumstances. All advice is followed at your own risk and should be followed up with your own research or doctors advice.
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#10 12-02-2008 04:22 PM** Member
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Just a thought though, wouldn't it be questionable whether the whey protein denatures when cooked in the oven?
edit: I've just read that the proteins are pretty much denatured during production?Last edited by gareth.e; 12-02-2008 at 04:24 PM.
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