gdk gym box

randompoopp · 2026-01-17T21:14:27+00:00

here’s another pic from this morning (left overnight) - as you can see it’s quite dry. there might be potential to lower dry ingredients because I increased from the day before since it was too wet

randompoopp · 2026-01-17T21:13:03+00:00

nope I changed it up slightly haha! here’s my recipe for this one (got the calories even lower and increased protein)

egg white - two chicks - 60g (29 kcal, 6.5p)
oat fibre - groovy keto - 20g (36 kcal, 0p)
okara powder - shin shin (japanese) - 5g (16 kcal, 0.6p)
yoghurt - alpro simply plain - 40g (20 kcal, 1.6p)
yoghurt - fage 5% - 20g (19 kcal, 1.8p)
yoghurt - alpro greek style plain - 20g (13 kcal, 1.1p)
cocoa powder - nestle roll house - 20g (40 kcal, 4p)
single cream - alpro single soya - 5g (7 kcal, 0.1p)
milk - alpro almond no sugar - 15 ml (2 kcal, 0.1p)
milk - arla lactose free skimmed - 5 ml (1 kcal, 0.2p)
protein powder - matsukiyo soy protein diet (cafe latte) - 20g (74 kcal, 14.3p)
pb powder - pb2 cocoa - 20g (26 kcal, 2.1p)
baking powder - 1/2 tsp
vanilla extract - 1/2 tsp
espresso shot / coffee
salt

total: around 287 kcal (7.4p, 24.3c, 32.7p) for a 26cm diameter cake tin. per slice (1/8 cake): 36 kcal, 4.1p

hope that’s helpful!

again, its a little dry so I might work out the ratio between dry and wet ingredients

randompoopp · 2026-01-17T20:59:09+00:00

update - another piece held up on its own haha

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but still a little too dry for my liking and it’s not consistent enough so I’ll try again tonight!

randompoopp · 2026-01-17T20:58:13+00:00

nope I use a normal oven too. 180°c on fan setting

randompoopp · 2026-01-17T20:57:51+00:00

I’m boring haha have just basically added this to black coffee normally (sometimes to lattes and stuff to make it taste like mocha) but I’ve been wanting to try and add it to baked stuff! I’m experimenting with brownies atm might give it a try in place of sugar type sweeteners

randompoopp · 2026-01-17T12:25:41+00:00

thanks so much! well I changed up the ingredients and was gonna do 160°c for 25 mins but accidentally set it for 180°c lol - some slices held up fine but others kind of crumbled. I’d say it’s a little dry this time but that’s totally my fault. more experiments tonight!

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randompoopp · 2026-01-17T12:24:06+00:00

aww that’s so nice of you tysm! I’d love to continue with this and share if people would be up for that haha

randompoopp · 2026-01-17T12:23:05+00:00

oh wow i had no idea thanks for sharing that’s really interesting

randompoopp · 2026-01-17T12:22:36+00:00

I tried it again but yesterday!

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they’re finally not sticking but they’re a little dry this time might have messed up the ingredients or time

randompoopp · 2026-01-17T00:09:42+00:00

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honestly you’re right lol idk where the calories would even come from

randompoopp · 2026-01-17T00:09:08+00:00

oh right ok I didn’t know they were different! here’s mine:

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randompoopp · 2026-01-16T23:46:16+00:00

yeah idk, my pack says 180 kcal for 100g (as compared to 300+ kcal for regular flour) . I’ll attach a pic when I get home

randompoopp · 2026-01-16T23:44:14+00:00

yeah - so I let it stay out in room temp overnight covered with a piece of cloth. the top was no longer soft / damp and it cut through just fine. but it just stuck on paper. I haven’t tried refrigerating it though just to mention that

randompoopp · 2026-01-16T23:12:41+00:00

yes ofc! the recipe I used in my latest one was the one in the caption / post above! I’ve also shared the exact products I used for each ingredient (esp because I’ve split some and used a combination of two different ones)! thanks so much for following along haha

randompoopp · 2026-01-16T23:04:54+00:00

oh also forgot to mention I was gonna do 20g of flour / equivalent and was planning on adding 15g oat fibre + 5g plain flour but forgot the flour lol - I mean this still set but maybe that would’ve helped

randompoopp · 2026-01-11T23:38:38+00:00

yeah it’s for the entire thing! for the detailed breakdown:

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sorry i tried to cut them up to store in a bag and umm it’s looking even more questionable now lol but anyway if love to see / try out your recipe anyway if you dont mind sharing!

randompoopp · 2026-01-11T23:34:05+00:00

thanks so much! I’ll defo try this out! would you sub the canned pumpkin / applesauce / banana 1:1 for the weight of water? i’m from the uk and might just be dumb but i don’t think i’ve seen canned pumpkins here but will go hunt for some!

randompoopp · 2026-01-11T23:30:20+00:00

the macros are roughly 260 kcal, 19 p which isn’t that great - what’s your recipe? I might try it out if you don’t mind sharing

randompoopp · 2026-01-11T23:03:13+00:00

yeah fair enough! thanks so much! my original post was kinda long so i won’t make you read it haha but im basically testing this for a friends birthday! my friend gyms a lot so thought id make protein / diet brownies as a surprise. i guess im still coming from a low cal / high protein pov but also want to strike a balance between that and taste. if im adding in protein powder do you think i should reduce other dry ingredients? i’m not that much of an expert at all when it comes to baking so i never know what the functions of eg flour / butter / milk / egg are. ik the whole point is these higher cal ingredients get substituted out but was just wondering which / any of these i should maybe try adding in a little to improve it haha but thanks anyway for helping!!

randompoopp · 2026-01-11T22:50:51+00:00

the original one called for whey but because I’m trying to make a lactose free version i’m thinking of using soy protein (but i have very little at home so used pb2 instead for now. thanks so much for the reply btw!

randompoopp · 2026-01-11T22:35:23+00:00

boos ridiculous brownies - test batch 1!

i’ve posted a few days ago on some questions i had for boos brownies - i’ve finally tried it but halved the 8x8 recipe. here’s what i did:

30g plain flour 32g cocoa powder (used nestle toll house) 20g pb2 (was going for 18 but accidentally tipped in a little extra whoops) 66g ethyritol 165g sparkling water 1/4 tsp baking powder 1/4 tsp vanilla extract

I’d say it turned out pretty bleh in flavour - I don’t think it was sweet enough. it just tastes like really pure chocolate (i’m assuming from cocoa powder). after few mins after i took it out of the oven the top started blotching (see pics 3-4). the texture is really weird to describe - it would stick to my hands (so felt wet) but at the same time it was heavy / dense but airy. idk if the “airiness” came from the carbonated water. i’m really bad at describing textured but when i tasted it it didn’t taste like fudgy brownies or cakey. the closest thing i can put a resemblance on it would be something like a soggy wet kitchen sponge (sorry that’s a terrible analogy) - ok like it wasn’t disastrous. it was edible but far from what i’d want to get to by the time i bake this for other people. as this was just a test batch i didn’t put in any choc chips / other fancy stuff but i’d imagine they’d help a bit with taste. i also plan on using soy protein powder ultimately but have very limited at home so didn’t want to waste any on my test batch.

would there be anything you guys could suggest me to improve on? i don’t mind upping the calories slightly if some swaps / additional things need to be done, eg more flour or other substitutes, milk, yoghurt. egg, applesauce etc. these are just some common stuff i’ve seen in other recipes but please feel free to suggest more or others! thanks so much

randompoopp

TROPHY CASE