This is a recipe I've developed and refined. It gives you a tasty, easily portable protein source. The macronutrient breakdown is about 20F/20P/60C. You can omit the peanut butter if you like; the recipe works fine without it.

Makes 4 servings, ~310 cals/serv

http://img98.exs.cx/img98/6676/proteincake2vs.gif

200g Whole wheat flour
50g Molasses (Blackstrap preferrably, for the micronutrients)
50g Peanut butter
1 Tbsp Cinnamon
250g Egg whites (appx. 8 large whites)

Preheat oven to 350ºF
- If you don't have a wire cooling rack, remove an oven rack prior to heating.

Combine the molasses, peanut butter and flour. Add water and stir until until the mixture is gooey and runny, sort of like a muffin batter. Don't add too much water, however.

Whip the egg-whites until you get soft peaks. Fold the egg whites into the flour mixture.

Warm up a large, oven-safe, non-stick pan. The pan should be at least an inch deep. Pour batter into pan. Place pan into preheated oven. Bake for 30-40 minutes.

When cooking is done, allow cake to cool on a wire rack or oven rack. Failure to do so will result in sogginess.

note: This cake is very moist, due to the molasses, so I suggest having a drink on hand or it might get hard to swallow.

What do you think the estimated GI of your cake is?

Moderate GI, probably. I couldn't even begin to guess a number.

The molasses is really the only high-GI ingredient, and there's less than a Tbsp/serving. I'd say that the fat from the peanut butter and the protein of the egg whites balances it out.

Have you tried substituting a scoop or two of the flour with protein powder?