Jam Roly Poly, High Protein, Lowish Fats/carbs

Dirty Harry

Dirty Harry

Moderator
Staff member
I'll put this here too, it's that good.


For those with a sweet tooth, a microwave and an air fryer, fuck me I've stumbled across an amazing little recipe, if you like jam roly poly, you'll love this , amounts are just rough but get somewhere around there and it'll be right.

Mug or so of organic oats blitzed into flour
8/10/12 scoops of vanilla whey
3-4 eggs
Tablespoon of peanut butter
Stevia sweetener to taste
3 caps of Vanilla extract
Dessert spoon of baking powder
Squeeze of lemon (optional)
1 x banana
Tub of Vanilla Quark
Mix everything in a bowl with 1-2 cartons of unsweetened Almond milk. basically until it has the consistency of a thick pancake mix.

Method :- 2-3 ladles into a plastic dish with a bit of pre-melted coconut oil, microwave and mix until it's gone like suet, only takes a couple of minutes, then line the air fryer with some greased (coconut oil again) tin foil and cook for 5-10 minutes, it's ready hot, cold , or anywhere in between.

Strawberries blitzed with Stevia and a spoonful of reduced sugar jam, pour as required on top of some fat free Greek yoghurt.

I'll put up a picture in due course.
 
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In reality Mick it's the other way round lol, what started off as a fucked up pancake mix, along with a bit of tweaking and trial and error, it's turned out brilliant.

The whole thing macro-wise I'm not certain mate as I don't really weigh I just go with taste and consistency with the batter, with the 10 scoops of whey, Quark, eggs, peanut butter, mines well over 300grams of protein and I'll easily get 8 servings (normally 4 days worth) so around 40 grams per serving (maybe more), the carbs apart from any with the above is what ever a a mug of the floured oats is along with any fruit, and the fats whatever is in 3-4 eggs, desert spoon of peanut butter and the bit of coconut oil for cooking.
 
That was the aim tbh Mick, wanted something high protein, reasonably low carbs and fats (although that can be adjusted depending on need/taste), but primarily for me something that would satisfy my sweet tooth, completely fluked it lol , I don't mind admitting that.
 
Not a fan of jam roly poly tbh but thanks anyway DH. I make my own dark chocolate and peanut butter and whey oat bars when bulking, absolutely flippin gorgeous :cool:
 
Scoop sizes are the future Big Ian ;-) and tbh what you do, ie - changing little bits to get it right over time is all I do too.

I've been toying with the idea of trying a chocolate one but I reckon your idea of doing them in bars would probably work best so may give that a try .
 
Dirty Harry said:
Scoop sizes are the future Big Ian ;-) and tbh what you do, ie - changing little bits to get it right over time is all I do too.

I've been toying with the idea of trying a chocolate one but I reckon your idea of doing them in bars would probably work best so may give that a try .
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Yeah I actually have two “recipes” which I’ve developed over the years. one which is higher kcals and one which is higher protein and lower kcals. The second one is harder to get right and can be hit and miss with the consistency/texture though.
 
I think a lot depends on the protein powder from personal experience BI, the one I'm using at the moment (decent macro's but cheap ass) mixes well but really thickens up after 10 minutes, seems better for cooking with if I'm honest, I'd probably use double of other powders I've used in the past to get the same consistency.
 
Dirty Harry said:
I think a lot depends on the protein powder from personal experience BI, the one I'm using at the moment (decent macro's but cheap ass) mixes well but really thickens up after 10 minutes, seems better for cooking with if I'm honest, I'd probably use double of other powders I've used in the past to get the same consistency.
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For me it’s just coz I’m using less peanut butter and more protein powder that I have to be extra careful with the cooking time otherwise it goes too dry too easily. I find unflavoured whey best for flavour with the right amount of cocoa powder rather than using chocolate flavoured whey, even adding extra cocoa on doesn’t get it tasting right if using chocolate whey.

Look at us two, sharing cooking tips and that, we’ll be holding Tupperware parties aswell soon haha
 
I prefer knocking up shakes than bars so much quicker to make and easier to adjust macros without fvcking up the end product
 
Big ian said:
For me it’s just coz I’m using less peanut butter and more protein powder that I have to be extra careful with the cooking time otherwise it goes too dry too easily. I find unflavoured whey best for flavour with the right amount of cocoa powder rather than using chocolate flavoured whey, even adding extra cocoa on doesn’t get it tasting right if using chocolate whey.

Look at us two, sharing cooking tips and that, we’ll be holding Tupperware parties aswell soon haha
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Like a pair of old fuckin Grannies mate, we'll be discussing knitting patterns next ha, but I totally gt where you're coming from, prefer unflavoured whey to anything, so versatile .
dirtyvest said:
I prefer knocking up shakes than bars so much quicker to make and easier to adjust macros without fvcking up the end product
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Very true mate, just sometimes I need to chew and eat otherwise I get a shitty taste in my mouth, probably doesn't make sense, but I suppose it's a satiety thing.
 
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