This recipe is in parentheses because it doesn’t contain protein powder. In fact, it’s higher in carbs than usual. I’m adding it anyways because ohhhh how I love it! Let me start at the beginning. When I was little, I used to wreak havoc inside family table bread baskets. I’d grab bread rolls (especially bolillos and marraquetas – mmmm) and hallow them up completely before returning the shells back to the break basket. My parents would then grab a roll and it’d collapse as soon as they pressed it. They would then frown their brow in irritation, give me a look of ‘tsk tsk’, and tell me how rude and inconsiderate it was to do that. But, you see, I always thought I’d be ruder to eat the hearts and leave the shells next to my plate untouched, particularly since they liked to eat the latter and, well… I didn’t. I’m telling you all this to illustrate the strength of my love for bread hearts (i.e. the soft, fluffy, and when freshly based, the warm center of bread) and the fact that these ones right are perfect! No shells at all – just doughy, delicious, bread hearts.
5 tablespoons coconut flour
3/4 cup gluten-free (or regular) rolled oats
1 cup milk (I used kara’s coconut but any nut milk would work nicely)
1/2 cup liquid egg whites
Sea salt to taste
1. Bake everything in the oven in a nonstick brownie or cookie pan at 170 C (338 F) until it cooks through when stabbed with a knife (around 30 minutes or so). Note that there’s no protein powder in the recipe. You CAN add a tablespoon of pea or unflavored casein to it to make it higher in protein as it’s pretty high carb (though it’s also high fiber so net carbs are actually not too bad) BUT eaten solo like this is just so good!
2. What I did when it was cooked was grab a cake ring and make circles out of it. You can then grill them if you want them toasty or even throw them in the actual toaster, up to you. I personally like them doughy and, next to a big ol’ egg white omelet or a cut or two of beef? oh nom nom nom!!!!!!!!!
Macros per Serving (out of 6):
5g of fiber