On Nov 26, 11:18*am, Doug Freyburger wrote:
Jean B. wrote:

I am thinking about making protein bars. *I confess that I have
eaten some divine Atkins bars, with hazelnuts and dark chocolate,
but I don't like consuming soy protein isolate. *(I got those as
part of my storm supplies.) *The chocolate and hazelnut are
obviously not a problem, but how can I get a satisfying crackle in
there? *No, I don't think I want to use pork rinds in them...
although as I say that I am thinking I could try to do one small
bar (or splot) that way.

I've had chiffon cookies from Trader Joe. *Egg is whipped to a foam then
baked to harden in the shape of a cookie. *This could be done with
little or no sweetener.

Without sugar or a suitable substitute, all you'll have is
cooked egg whites. Sugar is what makes those cookies
hard. A substitute is polydextrose. But IMO, whether the
original or LC, they are not close to a substitute for protein
bars. They are like air puffs, iwth not much at all to them.





*It would be about as delicate as a rice crispy.
Less delicate than popcorn, more delicate than pork rind foam.

The challenge after making the hardened egg foam would be keeping its
crisp in the bar recipe.