Making low-carb bars.....

[FeistyBrumby]

......ideas.....? :confused

You know, I'm sure this is possible.... to make and refrigerate some crunchy/chewy "muesli bars" that are Atkins-friendly (OWL-friendly )

I'm thinking, ingredients-wise:

nuts/seeds
flaxmeal
peanut butter
cinnamon/other spices
some butter (probably... i don't know anything about baking so i'm out on a limb here!)

Can anyone help me, or point my nose in the right direction?

:hug I just think these would be good, as they can be portable.

PS. I've also posted this in the "Snacks" forum, so any answers here that are helpful, I'll pop down there for anyone else searching for a replacement for their beloved Uncle Toby's!
:joy

[*Lori*]

Sounds like a great idea. I think your moving in the right direction. Have you thought about a baked bar?

[NulloModo]

Hmmm, i don't think it would be too hard to come up with something like that. Basically, if you want a meal replacement bar, you have to keep a couple things in mind:

1. Bar should have a high fat/protein content and high caloric density so that it actually satisfies hunger cravings and doesn't just leave you wanting more.

2. Bar should be fairly firm in texture, so as to travel well and not fall apart.

3. Ideally, the bar should have a fairly long shelf-life and not require refridgeration.

4. The darn things have to taste good.

I am thinking that one could just make a base recipe for a bar using almond flour/wheat bran/corn bran/other fibers which will not add much taste on their own, but will add bulk and give it structure, and then use spices/flavorings to give the bars their taste. I am going to ask around some people who really know baking and get back to you with some ideas, but I might play around with this one a little myself.

[not2late]

If you want chewy you'll either have to add a grain, like wheat, or use a sugar alcohol. Sugar alcohols, like maltitol or erythitol, simulate that syrupy stickiness of sugar.

There are some "bar" recipes on various low carb websites most of them use a flavored protein powder and cream cheese, like this one

http://www.bestrecipesource.com/protein-bars/Chocolate-Protein-Bar-Recipes.html

Or these (scroll to the bottom)

http://forum.lowcarber.org/showthread.php?t=213953

[FeistyBrumby]

:joy Thanks heaps for your ideas, everyone!

Whey protein isolate (and other "strange" flours) are hard to come by here in Oz, so i'd like it if the recipe could avoid these types of ingredients..... however, stuff like bran, LSA mix, flaxmeal are all available in our supermarket "health" aisle so I want to try to incorporate them if I can.

:hug

i found some good biscuit recipes on carb-lite so i might try just making them into a bar... ensive

***Experimentation time!***

[NulloModo]

Whey protein is typically availible in vitamin/supplement stores, as often it is used by weight-lifters in protein shakes. I am assuming that if Australia has bodybuilders, it will have a market for Whey protein.

[scott123]

Glycerin is in a lot of commercial protien bars. Besides providing a very slight sugary texture, it's a humectant - it helps keep the bar moist.

[FeistyBrumby]

Where could I buy glycerin? ensive It sounds like EXACTLY what I needed for my peanut butter sand biscuits :vomit ugh they were bad..... not to mention they nearly set me off on a mission to find 'real' cookies, which would've been a serious disaster.

[not2late]

You can try a baking supply store, especially the kind that supplies the materials for cake decoration. I'm not sure if they sell food grade glycerin on line.

[bambinaUK]

hmmm

Go carefully with using any glycerin, it can induce stalls with some people just like sugar alcohols can do.

[scott123]

Glycerin is available in most health food shops. Mine stores it's glycerin in the cosmetic section. It's food grade, though.

[Naja]

I generally use whey protein and no-sugar natural peanut butter as a base, working the two together until I get a thick dough. To that I may add other ingredients depending on what my goals are and how many carbs and how much fat I want in the bar. I store them in the freezer.

Wheat protein isolate is one of the things I like to add. Whole, raw rolled oats are an addition to the higher carb bars, and nuts to the higher fat bars. WPI can be used in a raw, unbaked protein bar in limited quantities.

You can make a really nice protein brownie using pureed black soybeans, whey protein, unsweetened cocoa powder, Splenda, eggs, oat bran and wheat protein isolate. I'm estimating my quantities at 2 cups oat bran, 1 cup WPI, 8 scoops whey protein, 1 can black soybeans, 1/2 cup cocoa powder, 1/2 cup Splenda, 2 whole eggs and 1/2 a cup egg whites. I added a pinch of salt and a teaspoon of baking powder.

For a really low carb bar, try the recipe for pemmican in Low Carb Cooking Lessons. You might also experiment with combining unflavored whey protein with an animal fat base, like rendered beef suet, and savory spices (like chicken boullion) to make a sort of instant pemmican.

[FeistyBrumby]

wow Thanks naja! That was so informative. :yes