1 large cooked sweet potato (large as in 190g)
1/2 cup gluten free oats (you could use millet, quinoa, or buckwheat flakes to make it even more gluten-free)
1/2 cup whey protein (I used plain isolate but I’m guessing casein would also work as would brown rice protein?)
1/8 cup almond butter
1 teaspoon baking soda
2 teaspoons toffee flavdrops (or stevia or, if you want to keep them sweetener free, drop some dates in the mix)
1. Mixed together, flattened on a bread loaf, and baked for around 20 – 25 minutes at 180 C (356 F).
2. When the loaf came out, I cut it into four fat-finger-sized slices and had a couple with extra almond butter on top. They came out very much like cakey flapjacks. This is not surprising, I guess, given that, for them to have more flapjacky, butter and honey was needed (this would have turned them crunchier rather than cakey).
Macros per Serving (out of 4):
20g carbohydrates (5.3g sugars)
7g fat (1.3g sat)
I kind of knew this as I was mixing stuff up but, did I care? Nop. Did I care AFTER they came out of the oven? Nop. Was this out of mere indiference? Nop, it was because I really liked them like they were! The flavor combo was delicious (thank you, Mr. Haigh!) and the final product ended up fantastic, particularly dipped in a good ol’ cup of coffee, nommm! This all being said though, I’ll try to make a more flapjacky protein flapjack in the future – crunchier, denser, less cakey.