These are great because they are:

• High in protein

• Low in Sugar

• Gluten-Free

• Easy to make (only 5 ingredients)

• Delicious!

Nutritional Facts

Serving Size: All 8 Haystacks

• Calories: 307

• Protein: 25.7 grams

• Carbs: 37.6 grams

• Fat: 17.8 grams

Cooking Instructions

Ingredients:

• 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).

Directions:

1. Place the BSN Syntha-6 Whey, rolled oats, nut butter, shredded coconut, cinnamon and sweetener into a bowl.
   
   

2. 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”.

3. You have 4 options to make the haystacks:
   
   

4. Dehydrator Option:
   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).
   
   

5. Refrigerator Option:
   o Place the haystacks on some parchment or wax paper on a plate.
   o Place into the fridge for 4 hours.
   
   

6. Freezer Option:
   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.
   
   

7. Oven Option:
   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.
   
   

8. Enjoy!

If this recipe helped you and you'd like to learn more ways to maximize your results, SIGN-UP for the Platinum Membership today!