neo_crone
Tue, Sep-28-04, 11:52
I don't eat wheat or gluten or soy products. I'm sure I'm not the only one :wave:
I'm not sure if this is a cake or not. I make it semi-sweet, but its easy to up the sweetness. Either way, a hunk is a damn good fast breakfast with a cup of coffee.
I expect you could make this into a chocolate version by adding cocoa powder and using choc SF syrup. I have not experimented with this, not being a chocophile :) You could also top it with a flavoured cream cheese spread for high days and holidays.
I keep it ready sliced in the freezer. It only keeps a few days in the fridge, and I can't eat it that fast.
60g Flax seed ground fine
60g Ground Almonds
25g Sesame seeds
180g Mixed nuts/seeds (I use pecans, brazils, hazlenuts and almonds)
90g Whey powder (I use plain or vanilla)
150g Peanut Butter (the kind with just peanuts and salt in it)
2 Large Eggs
4 tbsp SF Syrup or your sweetner of choice (I use splenda tabs)
1 tsp vanilla or almond extract
1/2 tsp Bicarb
Lo-salt to taste
Water
9 x 12 x 2 inch rectangular pan greased and lined.
Whizz nuts and seeds up in Food Processor, leaving some medium chunks for texture. Add the rest of the ingredients and process, adding enough water to make a dropping consistency. Turn into prepared pan and smooth out top, hollowing it towards the centre.
Bake for 30-45 mins in a moderate oven till pale golden on top and
risen. Leave to cool in pan. Turn out and peel off paper. Mark and cut into 16 -24 bars.
Store in fridge/freezer.
Carb and calorie count will vary with your whey powder and nut choices.
My last lot came out at 175 cals and 2.5 carbs a slice.
I'm not sure if this is a cake or not. I make it semi-sweet, but its easy to up the sweetness. Either way, a hunk is a damn good fast breakfast with a cup of coffee.
I expect you could make this into a chocolate version by adding cocoa powder and using choc SF syrup. I have not experimented with this, not being a chocophile :) You could also top it with a flavoured cream cheese spread for high days and holidays.
I keep it ready sliced in the freezer. It only keeps a few days in the fridge, and I can't eat it that fast.
60g Flax seed ground fine
60g Ground Almonds
25g Sesame seeds
180g Mixed nuts/seeds (I use pecans, brazils, hazlenuts and almonds)
90g Whey powder (I use plain or vanilla)
150g Peanut Butter (the kind with just peanuts and salt in it)
2 Large Eggs
4 tbsp SF Syrup or your sweetner of choice (I use splenda tabs)
1 tsp vanilla or almond extract
1/2 tsp Bicarb
Lo-salt to taste
Water
9 x 12 x 2 inch rectangular pan greased and lined.
Whizz nuts and seeds up in Food Processor, leaving some medium chunks for texture. Add the rest of the ingredients and process, adding enough water to make a dropping consistency. Turn into prepared pan and smooth out top, hollowing it towards the centre.
Bake for 30-45 mins in a moderate oven till pale golden on top and
risen. Leave to cool in pan. Turn out and peel off paper. Mark and cut into 16 -24 bars.
Store in fridge/freezer.
Carb and calorie count will vary with your whey powder and nut choices.
My last lot came out at 175 cals and 2.5 carbs a slice.