These are moist, delicious and my husband’s favorite bar cookie I have created. I have made a few changes from the original recipe I worked up, but the changes have only improved these. These are not suitable for the Induction Phase of Atkins.
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2/3 c. oat flour (for gluten-free, be sure to grind from 100% certified gluten-free oats)
1 c. unsweetened, unflavored whey protein powder
2 tsp. cinnamon
3/4 tsp. baking powder
¼ tsp. glucomannan (konjac) powder
¼ tsp. salt
1/8 tsp. each allspice & nutmeg
1 tsp. ginger
1 T. molasses
1 T. coconut oil
3/4 c. granular Splenda (or equivalent liquid sweetener)
¼ c. granular erythritol
1 T. oat fiber(omit for gluten-free version)
1 T. flax meal
4 egg whites (I use carton whites)
2 4-oz. jars baby food carrots (I use Gerber)
DIRECTIONS: Preheat oven to 350º. Grease bottom and sides of a medium baking pan (I used 7″x 12″ ceramic) or line bottom with parchment paper and grease the sides only.
Measure out dry ingredients into medium mixing bowl. Stir well. Beat in the egg whites and pureed carrots, blending well. Baby food carrots can vary with brand on water content. If your batter is stiff, add 1 T. water. I don’t have to do this with Gerber brand of carrots; I do with other brands. Batter is thin if you use carton egg whites, but it will all cook up just fine. Pour batter into prepared pan and bake at 350º for about 20 minutes or until a toothpick stuck into the center comes out dry and clean. Remove from oven, cool and cut into 16 equal pieces. Larger pans will yield thinner bars; smaller will yield a taller, cake-like bar.
You can serve this as a cake if you prefer, topped with fresh whipped cream. I love to do this during the Christmas Holidays.
NUTRITIONAL INFO: Makes 16 bars, each contains:
58 calories, 1.82 g fat, 7.0 g carbs, 1.24 g fiber, 5.77 g net carbs, 4.8 g protein, 118 mg sodium