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#21
05-12-2006, 02:16 AM
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Re: Venom Protein Bars
Thanks!
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#22
05-13-2006, 08:45 AM
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Re: Venom Protein Bars
Welcome to ABC, EscapeSolutions!
__________________
Gabriel "Venom" Wilson, Ph.D. Nutritional Sciences B.S. (Hons) & M.S. in Kinesiology, CSCS Vice President, ABCbodybuilding Co-Editor. of JHR Venom@abcbodybuilding.com Bible Studies Click Here to Support the Future of Bodybuilding! Matthew 7:20 And Jesus said unto them, Because of your unbelief: for verily I say unto you, If ye have faith as a grain of mustard seed, ye shall say unto this mountain, Remove hence to yonder place; and it shall remove; and nothing shall be impossible unto you.
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#23
05-14-2006, 04:41 PM
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Re: Venom Protein Bars
sounds delicious.
has anyone tried adding raisins?
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#25
05-17-2006, 09:56 PM
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Re: Venom Protein Bars
dude, this tastes great! the only problem is its not really a solid like a protein bar, mine was more like a venom thick pudding, but it tastes wonderful! tastes kind of like a refrigerated snickers bar...
do you think maybe eggs or egg whites would help solidify it?
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#26
05-17-2006, 10:37 PM
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Re: Venom Protein Bars
Have you tried baking them at all? I thought about it but aint bothered making anymore since the last ones, keep meaning to try Scramdw's ones next.
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#27
05-18-2006, 01:04 AM
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Re: Venom Protein Bars
Try natural peanut butter with it. Its great. It has no icing sugar etc. its all peanuts.
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#28
05-18-2006, 01:08 AM
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Re: Venom Protein Bars
[ QUOTE ]
Have you tried baking them at all? I thought about it but aint bothered making anymore since the last ones, keep meaning to try Scramdw's ones next. [/ QUOTE ] [ QUOTE ] dude, this tastes great! the only problem is its not really a solid like a protein bar, mine was more like a venom thick pudding, but it tastes wonderful! tastes kind of like a refrigerated snickers bar... do you think maybe eggs or egg whites would help solidify it? [/ QUOTE ] Maybe try large oat flakes for firmness. Let`s just get a cake going.
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#30
05-18-2006, 04:08 AM
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Re: Venom Protein Bars
Well ,erm... i expect that as long as the pan you put then in has baking paper or is oiled up then they should in effect, dry out a bit and therefore harden.
That's just a guess though... less fluid = harder bar. May be a bit crumbly, but hey... only one way to find out.
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