Beef Cake Protein Bars
Calories 324 (17% from fat)
Fat 6 gram
Saturated Fat 1.4 gram
Trans Fat 0 gram
Chol. 27 mg.
Sodium 273 mg.
Carb. 80 gram
Fiber 7 gram
Sugar 31 gram
Sugar Alcohol 24 gram
Protein 16 gram
Ingredients
1 package (13 oz.) vegetarian beef substitute
(We used Gardein Beefless Ground.)
1/3 cup molasses
1 1/2 cups artificial sweetener
(We used Lakanto Monkfruit Sweetener but you can use Splenda or Stevia.)
1/2 cup Splenda Brown Sugar Blend
4 large egg whites
1 large whole egg
2 tsp. baking powder
10 oz. pitted dates, finely chopped
2 tsp. cinnamon, ground
1/2 tsp. cloves, ground
1/2 tsp. nutmeg, grated
2/3 cups (2 scoops) vanilla protein powder
(We used GNC Pro Performance 100% Whey Protein Vanilla Flavor.)
2 1/2 cups whole wheat flour
TOPPING
12 Tbsp. low fat butter
This is based on a 1915 pork cake recipe we first saw on Tik Tok. The original recipe had a great flavor, but more than 70 grams of sugar per serving. (The average person shouldn't take in more than 50-70 grams of sugar a day from everything they eat!) So we decided to remake the recipe in a much healthier protein bar way.
We replaced the pork with vegetarian beef, we dramatically cut down on sugar using substitutes and we upped the fiber and protein using protein powder and whole wheat flour. The end result is truly one of the most unusual protein bars we've ever made.
Because of the amount of sugar in it, it's best after a workout or if you eat just half a serving as a snack.
1. Preheat oven to 350 degrees Fahrenheit.
2. Use two 8-mini-loaf baking pans and spray 12 of the mini-loaf trays with fat-free cooking spray. (The pans we used have cavity sizes of 3.8 x 2.5 inches wide and 1.5 inches deep.)
3. Microwave the beef substitute on high for 90 seconds to defrost it and set aside.
4. In a large bowl, mix together the remaining 11 ingredients, molasses through protein powder.
5. Stir in the the beef substitute.
6. Stir in the flour, a little at a time until a sticky batter forms.
7. Divide the mix between 12 mini-loaf trays, about 1/2 a cup per tray.
8. Bake for 25-30 minutes, until a wooden toothpick comes out clean after being inserted.
9. Cut each mini loaf into 4 slices and spread 1 tablespoon of light butter across the slices.
Yield: 12 Servings, 1 Bar Per Serving
You can freeze individual bars for easy re-heating later. Make sure they're tightly sealed inside freezer safe containers or bags.
We suggest you cut them into 4 slices per bar before freezing, making it easier to defrost when you want to eat.
Microwave each bar for approximately 1.5 - 2 minutes and enjoy. For best results, re-heat them with a damp towel over the top.
If bars were frozen already sliced, it only takes 45 seconds to defrost. For best results, re-heat them with a damp towel over the top.
Add butter once they're reheated.
