These are great because they are:
Serving Size: All 8 Haystacks
Protein: 25.7 grams
Carbs: 37.6 grams
Fat: 17.8 grams
3/4 of a scoop of BSN Syntha-6 Whey Protein in Chocolate Cake Batter
1/3 cup of gluten-free rolled oats.
1 TBSP of nut butter. I used all-natural crunchy peanut butter (to save on fat calories, use PB2)
2 TBSP of organic reduced fat shredded coconut
dash of cinnamon
Optional: sweeten with stevia, luo han guo, vanilla extract, or Walden Farms Calorie Free/Sugar Free Pancake Syrup (I personally find the recipe is sweet enough - so I don't bother adding any sweeteners).
Place the BSN Syntha-6 Whey, rolled oats, nut butter, shredded coconut, cinnamon and sweetener into a bowl.
Add a sparing amount of water whilst mixing the abovementioned ingredients. Don’t add too much water. You want to end up with a “dense protein mixture”.
You have 4 options to make the haystacks:
o Make into haystack shapes on a Paraflexx non stick drying sheet.
o Dehydrate at 95-105 degrees until dry on the outside and moist on the inside.I left mine in my dehydrator for 4 and 1/2 hours.
o If you don’t eat them all, store them in an air tight container.
o I was able to make 8 haystacks using these quantities. Feel free to make bigger or smaller haystacks.
o I prefer this option (it's easier to transport the finished haystacks with this option. I find the no-bake methods make the haystacks a bit tacky and gooey).
o Place the haystacks on some parchment or wax paper on a plate.
o Place into the fridge for 4 hours.
o If you are too impatient to wait for your haystacks to set in the fridge, then throw them into the freezer for 30 minutes.
o Use your oven at the lowest temperature setting possible (100 to 150 degrees)
o Place the cookies onto a cookie sheet lined with parchment paper or a Silpat mat.
o Place into the oven and keep the door open. Use a fan if your oven has one (to minimize condensation).
o You don’t have to leave it in the oven as long as you would in the dehydrator. Check after an hour.
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