These look awesome! Jamie-do you use a 50/50 Stevia in the Raw/Xylitol combination? I'm very new to this high-protein thing and am still acquiring a taste for these "healthier" sweeteners. Thanks!
Just an FYI, the baking soda is not activated by the salt. Baking soda is a base, and it will create gas when in contact with an acid. In this case I suspect the acidity is the cocoa powder, as that is naturally a bit acidic. Protein powder (whey at least) is typically slightly basic (opposite of a acid).
Thanks Jamie for making these video articles. I love the idea of the chocolate brownies. As I tend to get a sweetooth and the end of the night i was looking for a healthy "sweet" alternative. I found the brownies a little to bready for me. I used Casien powder and 1 upped the scoops, so i could get the slow digestion overnight. upped the splenda for a savior effect used baking powder instead of baking soda to give it that brownie texture and used Greek low fat yogurt instead of water to make it them creamier
Video Article: Jamie Eason's Chocolate Protein Bars
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Added: August 24, 2010 Description:
Eating clean doesn't have to be unappetizing. Jamie Eason is in the Bodybuilding.com kitchen to share some of her favorite clean
recipes to help get you lean.
yummy
bar?
4 times! Great, great!!!
the Raw/Xylitol combination? I'm very new to this
high-protein thing and am still acquiring a taste for
these "healthier" sweeteners. Thanks!
but can you just put the oats in a blender?
Just an FYI, the baking
soda is not activated by the salt. Baking soda is a
base, and it will create gas when in contact with an
acid. In this case I suspect the acidity is the cocoa
powder, as that is naturally a bit acidic. Protein
powder (whey at least) is typically slightly basic
(opposite of a acid).
Keep up the great work!
family just love them.
Terrific job!
that splenda leaves :( what is a better sugar
substitute that does not have a funny after taste?
the recipe if i wished to have more protein in them?
protein baking recipes? Please post !! Thank you !
now only use Xylitol or Stevia in the Raw. A combo
seems to work best.
@ Rainpatton - that
sounds yummy, like they would be really thick and more
brownie like! I'm going to try that! Thanks!
GREAT!!!!
Thank you.
to make.... Thank you Jamie.
around.
Thanks Jamie, keep them coming