Quote:
Originally Posted by Rayze
Hi! Im in my second week of rebooting w alternatives. Doing pretty well and getting ready to start hacking my packets! I think oatmeal muffins were good. I need to do some research! Hope you all got your water in! ��
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Glad to hear things are going well. I started week 2 of my reboot on Wed with alternatives. I am doing well too.
Regarding packet hacks, I really like the oatmeal muffins too.
I really learned a lot through Janeva's cookbook about packet hacks. I also scanned the internet for others. This recipe is one that came up on a remote site when I searched for recipes for IP Chocolate Drink Mix. It is the best recipe I have encountered...
This is to make a chocolate cake - daily count = 1 packet and 1 tsp olive oil (also note that I track my macros daily so I slightly adjust my dinner protein for the egg white - I don't treat it as a freebie).
I have made cookies and mug cakes and the like, but nothing has compared to this so I highly recommend it. I would bet you could switch up flavors, but I haven't done that yet with this particular recipe; although, I have with others with making banana, blueberry, etc.
One other thing to point out - I have not made this with alternatives either. I am actually doing it today for the first time with Quest chocolate milkshake protein powder (note: I have my blood glucose readings from IP's and I am going to compare after I make this with Quest to make sure no difference on blood sugar). I'll let you know how the Quest one comes out.
To make 1 chocolate cake:
Preheat oven to 350
Mix following ingredients:
- 1 IP chocolate drink mix packet (testing in progress of alternatives)
- 1 tsp baking powder
- 1/8 tsp baking soda
- pinch of salt
- 1/4 tsp Swerve or other such granulated sweetener
- 1 tsp olive oil
- 1 egg white
- depending on batter consistency, may need a very little water
Pour into silicone mini loaf pan or spray non-stick spray in a mini spring load pan and bake for 15 minutes. If you make your batter a bit watery, you will need to bake it a few more minutes. It is done when a toothpick comes out clean.
If making more than one at once, simply multiply above ingredients by as many as you are making (recipe is linear) and distributed evenly in whatever baking pan(s) you are using.
A couple of tips...
- let this cool before eating. I have found them to be better the day after baking and found them to keep in the refrigerator just fine for 6 days and the 6th one just as good as the first.
- I have found making them in a mini silicone loaf pan vs mini spring load pan to taste slightly better. But, I have 6 mini spring load pans and only 2 mini silicone loaf pans so if I want to make a lot at once (like for the week), then I sacrifice slight taste for convenience.
- use pasteurized egg whites so you can lick the spoon and scrape the bowl. Delicious!
- all the ingredients are important to get a rich flavor. I have made a lot of baked goods using IP and alternatives and varying recipes - nothing compares to this.