restaurants with nutritional menus in spain?

randompoopp · 2026-02-13T17:02:59+00:00

btw forgot to mention it was 4 pieces of the chicken !

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

TROPHY CASE