2 versions of protein brownies!

I have 2 new versions of protein brownies with my favorite protein powder right now Great Lakes Beef Collagen.

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Beef gelatin is SUPER good for you. It’s good for:

  • your joints
  • added protein
  • skin hair and nail growth
  • improving digestion
  • improving sleep ease and quality (because of glycine: an amino acid)
  • helping to optimize immune function and weight regulation (thanks to glycine and proline: another amino acid found in gelatin)

The beef gelatin also gives these brownies a chewier consistency than if you used oats alone or other grainy protein powders.

The first protein brownie is one I created to get back on track after the Christmas season. It’s great fuel for someone getting back into a kick butt workout schedule who wants to keep track of their macro and micro nutrients. So I figured out the calories/protein/carbs for this brownie. I rarely count calories. In fact, even when I am lifting with a goal in mind, I usually don’t count them. I just make sure I am just eating correct portion sizes with the right amounts of protein and carbs depending on my goal. But I know some lifters get quite meticulous about their nutrition counting, so I have the nutrition info for those of you who like to keep track of everything they are eating.

The second one is an adaptation of my old protein brownies (click here for the “old” recipe) but uses beef gelatin added rather than whey or vegan protein powder for the oats. This brownie is higher in carbs than the other ones but still pack a protein punch! It’s a great treat if you are caring more about your food being real food than worrying about how many carbs you are eating. These would make a nice chocolate treat that wouldn’t throw you off track like a grocery store brownie could. I love these topped with almond butter of course. These are thicker than the first brownie and much more filling. I didn’t figure out the macros for this one because when I’m eating these I’m not counting macros.

So without further rambling, here are the recipes:

BROWNIE 1: Perfect Protein Post Workout Brownies

Ingredients:

  • 1 cup of rolled oats (buy gluten free if you would like this recipe to be entirely gluten free)
  • 1 medium overripe banana (1/2 cup mashed if you want to be exact)
  • 1/2 cup plus 3 TBS Great Lake Beef Collagen Unflavored Gelatin
  • 1 farm fresh large eggs
  • 3 TBS cacao powder
  • 1/2 tsp aluminum fee baking powder (or make your own-see notes below **)
  • 1/2 tsp banking soda
  • 1/2 tsp vanilla extract (no corn syrup added)
  • 1 tsp cinnamon (optional)
  • 1/4 tsp sea salt (or Himalayan salt)
  • optional: Stevia to taste (If I use stevia I use 8 drops, but you can decide how sweet you would like them.)
  • Update!! I now add 2-3 TBS of filtered water depending on the consistency of the batter.
  • 1 tsp coconut oil for greasing pan(I buy Gold Label Virgin Coconut Oil from tropical traditions < affiliated link *see note below)However, if you are trying coconut oil for the first time and are looking for a less expensive brand you may want to try this brand. Tropical Traditions is by far my favorite brand though.

Directions:

1. Preheat the oven to 350 degrees and grease an 8X8 Pyrex pan with coconut oil.

2. Place 1 cup of rolled oats in the food processor and process until it’s fine like oat flour.

2. Add other dry ingredients (gelatin, cacao powder, baking powder, baking soda, sea salt, cinnamon) and mix in the food processor.

3. Add your banana, vanilla extract, and eggs then mix everything in the food processor until everything is thoroughly blended.

4. As you blend add 2-3 TBS of filtered water. I add a little at a time until I get the right consistency. These brownies are good without the water but I like them a little more the added liquid.

4. Scrape out all of your mixture into the 8X8 Pyrex pan. Use a spatula and try to get as much out as possible.

5. Place in your preheated oven and cook for about 15-18 min. Check with a toothpick and when it comes out clean it’s done.

6. Let the brownies cool completely then cut into 16 squares.

2 squares is a serving and would make a GREAT snack any time. OR you could eat 4 for the  perfect post workout fuel that also satisfies your chocolaty sweet tooth.

Store these in the fridge.  Since there are no preservatives they would go bad if you left them on the counter for days.

Nutritional Info:

(for 2 brownies)

Calories: 102.1

Fat: 2.0g

Carbs: 11.3g

Fiber: 2.2g

Sugar: 2g

Protein: 10.8g

cut brownies

 BROWNIE 2: Gluten Free with a Protein Kick 

Ingredients:

  • 2 cups of oats
  • 1/2 cup Great Lake Beef Collagen Unflavored Gelatin (you could sub any protein powder however the gelatin gives these the chewy consistency I like.)
  • 4 medium size overripe bananas
  • 1 farm fresh egg
  • 3 TBS cacao powder
  • 1 TBS cinnamon
  • 1 tsp aluminum fee baking powder (or make your own-see notes below **)
  • 1 tsp baking soda
  • 1 tsp vanilla extract (no corn syrup added)
  • 1/4 tsp salt
  • optional: sweeten with a bit of raw honey or stevia to taste (I don’t use any but I’m used to less sweet treats. So, if you have a sweet tooth you will want to add some sort of natural sweetener. The bananas in this recipe make these “brownies” sweet enough for me.)
  • coconut oil for greasing pan(I buy Gold Label Virgin Coconut Oil from tropical traditions < affiliated link *see note below)However, if you are trying coconut oil for the first time and are looking for a less expensive brand you may want to try this brand. Tropical Traditions is by far my favorite brand though.

 

*Some of the above links are affiliate links.  Click here to learn more about affiliate links.

**I make my own baking powder and it’s super easy. Just mix 2 parts cream of tartar to 1 part baking soda (for example 2 TBS cream of tartar with 1 TBS baking soda). I usually make a cup of it and store for later.

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7 Responses

  1. chris says:

    it doesnt look like u have an liquid in the recipe? is there a mistake?
    or is there suppose to be some almond milk… added?

    • Kristine says:

      No mistake… but thank you for checking. The mushed bananas, vanilla extract, and the egg are “liquidy” enough. No need to add anything else. 🙂

      • chris says:

        thanks for the help 🙂
        Usually the beef gelatin when I use it, needs to be dissolved with in room temp, then putting heat on. So gelatin dissolves and thickens.
        Just want to to double check, thats not needed here.
        just 1/2 cup (8 tbalespoons in the mix) ?

        • chris says:

          i mean beef gelatin usually when i use it needs to be dissolved in water. First room temp, then by bringing that water to a low boil. Just want to to double check, thats not needed here.
          just 1/2 cup (8 tbalespoons in the mix) ?
          thanks

          • Kristine says:

            Thanks for checking. I don’t dissolve it when using in baking. I use the “green gelatin” for drinks and when baking (the collagen kind that’s water soluble). When I use the red stuff for gummies I do more of a process with boiling like you were saying.
            You could always dissolve it in the bananas after mashing if you want it to but I just mix it with my dry ingredients in this recipe. Yep, 1/2 a cup in the dry mix (8 TBS). It’s a lot but I like the consistency and the added protein. I have substituted whey protein before and I like the gelatin better. I have done half and half and they are good too. 🙂
            And 8 TBS is 1 TBS to 2TBS per serving depending on if you eat 2 or 4 brownies per setting. It’s an added 6-12 grams of protein. 🙂
            Let me know how they turn out when you make them!

          • Kristine says:

            Update: I have been adding a TBS of filtered water lately to these brownies (especially if the mix is a little dry… it varies depending on how fine I grind my oat flour) and they have turned out better than before. 🙂

  1. February 7, 2016

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