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RE: Amazing new MRP bar!!! - Jan. 4 2008 22:52:05
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richsINS
Posts: 8584
Joined: Jun. 23 2004
From: London, United Kingdom
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fats are fats to an extent though.
However it depends who you ask, one nutrion expert says the opposite to the other (Fats slow digestion, reduce Gi, reduce storage) the other says they spike it, then lead to direct storage.
Who knows, if in doubt... dont?
However, not gonna cry over it - my diet has bigger issues that carb/fat mix 
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All my posts reflect my opinion and/or current understanding(which may have errors/be incorrect).
Consistency, Progressive overload & Kcal to suit.
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RE: Amazing new MRP bar!!! - Jan. 10 2008 16:56:16
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richsINS
Posts: 8584
Joined: Jun. 23 2004
From: London, United Kingdom
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made them again, handy to take out and they dont contain egg so can sit in my cupboard (although the milk is debateable).
Anyway, i think you can reduce the sugary carbs further but so far i tried:
27g honey
50g oats/whey/peanut butter
75ml milk
Gives me 5 small bars of 160Kcal, 11 pro/14carb/6g fat (1g sat)
Next time i will replace milk with water and add artificial sweetner - Be perfect i reckon.
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All my posts reflect my opinion and/or current understanding(which may have errors/be incorrect).
Consistency, Progressive overload & Kcal to suit.
Journal(plus poker)
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RE: Amazing new MRP bar!!! - Jan. 12 2008 16:11:35
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AlasTTTair
Posts: 1909
Joined: Mar. 1 2007
From: Liverpool
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quote:
ORIGINAL: richsINS
made them again, handy to take out and they dont contain egg so can sit in my cupboard (although the milk is debateable).
Anyway, i think you can reduce the sugary carbs further but so far i tried:
27g honey
50g oats/whey/peanut butter
75ml milk
Gives me 5 small bars of 160Kcal, 11 pro/14carb/6g fat (1g sat)
Next time i will replace milk with water and add artificial sweetner - Be perfect i reckon.
Be sure to keep us updated 
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Bringing back the high-fat diet
Taking carb-heads down a peg or two
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RE: Amazing new MRP bar!!! - Jan. 20 2008 22:59:48
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richsINS
Posts: 8584
Joined: Jun. 23 2004
From: London, United Kingdom
Status: online
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50g Oats,
50g Peanut butter,
50g Whey,
Sweetner,
75-100ml hot water.
Mix. Place 5 equal portions (40g if you weigh it like me each) and bake for 5-6mins gas mark 3, top shelf i used (just evap the water a bit).
Done.
Complex carbs, Fats and protein - No milk to expire, no honey to spike insulin anymore than need be.
(this basic mixture can be flavoured or whatever you like, add nuts/raisins who knows - its just a good base that will set).
137Kcal
6 fat
9 carb
11 protein
per bar (1/5th of that mixture).
Night
_____________________________
All my posts reflect my opinion and/or current understanding(which may have errors/be incorrect).
Consistency, Progressive overload & Kcal to suit.
Journal(plus poker)
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RE: Amazing new MRP bar!!! - Feb. 9 2008 20:25:29
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Batman
Posts: 467
Joined: Dec. 27 2007
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Just knocked up a load of these. I altered the receipe to get rid of the milk so they'll keep longer.
200g Oats
200g Protein Powder
300ml Water
100g Honey
100g Peanut Butter
10g Cinnamon
Heated the water, honey and peanut butter up in a bowl, at this point I thought "WTF?" it just looked like a brown nut soup. Anyway then I threw in the rest of the ingredients mixed it up and threw it in a lasagne dish lined with tinfoil. Baked at 150 degrees for 15 minutes and they came out good, nice and squidgy in the middle.
Came out good, no butter, no milk. I'd say the macro breakdown is:
Total = 215P/242C/71F/2455kCal
Per 1/6 = 36P/40C/12F/409kCal
< Message edited by Batman -- Feb. 9 2008 20:26:55 >
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RE: Amazing new MRP bar!!! - Feb. 24 2008 17:02:25
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Dazzler69
Posts: 511
Joined: Aug. 16 2007
From: Portsmouth Now Living In Hailsham, East Sussex
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Just thought I'd mention I made some of these this week, but didn't add Cocoa Powder as the protien I used was Chocolate flavoured and I thought they tasted better. I did take some pics if they are wanted
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RE: Amazing new MRP bar!!! - Feb. 24 2008 18:18:07
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AlasTTTair
Posts: 1909
Joined: Mar. 1 2007
From: Liverpool
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quote:
ORIGINAL: Dazzler69
Just thought I'd mention I made some of these this week, but didn't add Cocoa Powder as the protien I used was Chocolate flavoured and I thought they tasted better. I did take some pics if they are wanted
Please show us 
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Bringing back the high-fat diet
Taking carb-heads down a peg or two
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RE: Amazing new MRP bar!!! - Feb. 24 2008 19:22:38
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conor_peak
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Joined: Feb. 23 2008
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so these would be good to add to my diet every day? any suggestions on the time of day would be best to eat (break, befor after workout etc..) soz if that sounds stupid hHa
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RE: Amazing new MRP bar!!! - Feb. 28 2008 18:00:13
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bustergrey
Posts: 76
Joined: Jan. 15 2008
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just made my first batch, cant wait to taste them but i think i may have over cooked them a little
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RE: Amazing new MRP bar!!! - Feb. 29 2008 13:59:15
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ThePredator
Posts: 51
Joined: Feb. 29 2008
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These sound delicious. Can't wait to try them!!
Just out of interest, has anyone tried mixing in something like Rice Krispies or Corn Flakes to add a bit of crunchiness? Could be nice touch.
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RE: Amazing new MRP bar!!! - Feb. 29 2008 20:04:14
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bustergrey
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Joined: Jan. 15 2008
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i made the bars, overcooked them slightly but they still tastes lovely, looking forward to eat my next one tonight
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Finished boxing after 4 years, need to get big!!
10 stone to 13 stone of muscle in 2008
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RE: Amazing new MRP bar!!! - Mar. 1 2008 3:01:50
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1colin
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they look cracking im going to give them a bash
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RE: Amazing new MRP bar!!! - Mar. 2 2008 20:51:22
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VT8
Posts: 306
Joined: Jun. 22 2007
From: Stoke
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Just got my 3rd batch cookin now, fairly handy for a quick top of, i just double your original mixture, 15 bars, lasts a week and voila
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RE: Amazing new MRP bar!!! - Mar. 7 2008 11:50:51
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ThePredator
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Joined: Feb. 29 2008
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I made these bars and they looked like Welsh76's end product only a little gooier at the right end of the bar. They are quite nice although I will cook them for slightly less next time. I will also use a smaller cooking tray as I would prefer them thicker, meaning the centre should be softer/gooier like a brownie.
Mine turned out soft in the centre but a little dry on the outsides. I'd recommend inserting a skewer or very thin knife at different intervals during the cooking to check that they are still moist inside. The knife/skewer should come out with some of the mixture attached when checking it.
< Message edited by ThePredator -- Mar. 7 2008 11:52:41 >
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