When you need a little something-something..

30 06 2010

I was home bach-ing it up this past weekend as Ken was out man camping in northern Ontario. He has been working from home the last two weeks because of the crazy G20 meetings, and I have been noticing that all my sugar free biscotti has disappeared.

Some times you just need a little sweet “baked” goodness from time to time, so I made this recipe, courtesy of Eggface. The first time i made this, Ken wasnt a fan.. I literally think he said “UGH”. I havent tweeked the recipe at all, other than putting in cocoa, but i do NOW know never to use big flaked oatmeal, as it is way too dry. The batter should be stiff and should resemble a macaroon.

Shelley”s Toasty Oat Protein Balls

1 cup oatmeal
1/2 cup Unsweetened Shredded Coconut
1/4 cup of creamy peanut butter
1/4 cup sugar free Torani syrup (I used vanilla)
1/4 cup chocolate protein powder
1 tbsp of cocoa (valrhona is the best)
1 tbsp of PB2 (for more peanuty goodness.. if you want to skip this, then double cocoa)

Heat oven to 350F and throw oats and coconut on a parchment paper lined baking sheet and pop into the oven for 8 minutes. While you the toasting is happening, mix together peanut butter and Torani syrup until combined. Slide the hot oats, coconut and protein powder into the mixture and mix well. If you feel it is too dry, then add a touch more syrup, or coconut if it is too wet. The mixture should be the consistency of macaroons.

Shape 18-20 meatball sized balls and put them on the already used parchment to dry and harden a bit.
Voila !

Nutritionally we are talking about: 140 Calories for 2 balls, 7.5 grams of protein, and only 10 grams of carbs




One response

13 09 2010
Everything is Coming up Round « Antics of a Museum Girl

[…] I just wanted small, concrete things that I could portion out. So I made a batch of Eggface’s Oatmeal PB balls and turkey curry meatballs. Turkey Curry Meatballs makes me instantly think of Bridgette […]

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