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Uh-oh...now we're turning these into 'power cakes' ?Packable and long-term stable, filling, EDIBLE AND NUTRITIOUS! I hear my kitchen calling, my inner chef is awakening?
I've been doing the whole low-carb/high protien life style for about 2 years (lost 120+ pounds) and thinking real edible soft hardtack that keep would be good for backpack trips. Tweak the recipe and use that for a staple.
I wonder if instead of oat flour a low-carb, whole grain baking flour (like red mill's) could work?...that would increase the protein, lower the carb and add fiber.
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