[Mike] Hello, I'm Mike and welcome to my flat.
[Jamie] Alright?
[Jamie] Oh, come on!
[Mike] We are Barry, Ben, Jamie and Mike,
[Mike] the guys from Sorted Food.
[Mike] When it comes to cooking, everyone likes different things,
[Mike] so today, join us in one of our homes to see what we love to eat and why.
[Mike] Get ready, 'cos we're making it personal.
[Mike] One of the requirements for building muscle is to eat a lot of protein.
[Mike] Now, I find the only way I can do this is by having protein bars or shakes
[Mike] between meals and protein bars are really expensive,
[Mike] and I find them sickly so we've come up with an amazing alternative.
[Ben] Which is our own homemade version.
[Mike] Yep. [Ben] They're not too sickly,
[Ben] they're not nearly as expensive,
[Ben] still do all the right things, and they're so simple to make.
[Ben] To start with we need to melt down some good quality chocolate.
[Ben] Now this is 85% cocoa.
[Mike] That is decent! [Ben] It hasn't got all the extra added fat in there,
[Ben] but it's amazing. It's quite bitter.
[Mike] It is carbohydrates but it adds really important flavour,
[Mike] and it's not many, so it's alright.
[Ben] And next, onto the bar itself,
[Ben] and that starts with ground almonds so all those can go into the bowl,
[Ben] along with, porridge oats.
[Ben] So, a slow release of energy as well, but this is essentially the body,
[Ben] to our bars.
[Mike] It's what you need; if you're gonna have one of these for breakfast,
[Mike] it's slow carbohydrates
[Mike] they're low G.I. index,
[Mike] oats are great.
[Ben] You're not really a very morning person, are you?
[Mike] No, I'm certainly not.
[Mike] So it's 6:30 in the morning.
[Mike] I'm supposed to be getting up to go to the gym.
[Mike] Gonna go tomorrow.
[Ben] More dry ingredients and this is whey protein,
[Mike] Yep. [Ben] so that's all going to go in there as well.
[Ben] Now for the flavour, okay so we've added the unflavoured stuff in there,
[Ben] now we've got all sorts of crunch and textures.
[Mike] Pumpkin seeds, high in zinc;
[Mike] uhh, and we've got some sesame seeds there.
[Mike] Good texture. I love the flavour of sesame seeds actually, absolutely love em.
[Ben] Yeah, texture, flavour, and colour.
[Ben] Notice it's pecans and pumpkins, they're different colours, different textures,
[Ben] they do different jobs,
[Ben] but they're all good in some way or other.
[Ben] Next up, the final dry ingredient is sugar.
[Ben] Not a lot, like literally like a heaped tablespoon.
[Mike] Now that might look a lot to you here,
[Mike] but bear in mind we're making eight bars,
[Mike] so you know, that's hardly any. [Ben] Not even a pinch of sugar.
[Ben] So mix all the dry ingredients up,
[Ben] and then in with the wet,
[Ben] the first of which is big flavour as well:
[Ben] peanut butter.
[Mike] Yeah, I was absolutely over the moon we were able to use peanut butter.
[Mike] Used to eat it out of the pot.
[Ben] You still do. He edits fridgecam in the office with one hand,
[Ben] and eat peanut butter out of a jar in the other.
[Mike] And do you know why? This is why these protein bars are gonna solve a lot of problems,
[Mike] because, you know, that's really high in fat,
[Mike] peanut butter, and it's unhealthy for me to eat that amount
[Mike] however, it's got such good protein,
[Mike] that I find it's too easy not to do.
[Mike] So these protein bars are gonna solve that problem probably,
[Ben] Control the amount of peanut butter. [Mike] put another ten years on my life!
[Ben] Control the amount of peanut butter you eat. [Mike] Yeah.
[Ben] Actually you're just a fan of nuts in general, aren't you?
[Mike] Yeah, I am. I've got, um, nuts all over the house so I'll remember to eat them.
[Ben] He's not joking.
[Ben] Next up, a couple of shots of coconut oil.
[Mike] You know some good facts about coconut oil, don't you?
[Ben] So I've been told, great for mineral absorption,
[Ben] so all those minerals we've put in with the nuts,
[Ben] zinc and stuff like that,
[Ben] this is gonna help them get absorbed,
[Ben] and, one for you,
[Ben] help protect the liver against alcohol poisoning.
[Ben] With your penchant for whiskey, I think that's...
[Mike] What are you saying? [Ben] I told you, these are personal to you, Mike,
[Ben] these recipes. [Mike] I eat sensibly and healthily in moderation.
[Ben] Little bit of vanilla; more flavour. Nothing synthesised, it's nice vanilla extract,
[Ben] not essence.
[Ben] And finally, milk,
[Ben] and this is where it will start to get really sticky,
[Ben] but the whole lot goes in,
[Mike] Okay, go for it mate.
[Ben] and then you just need to squelch it together until you get one dough,
[Ben] and it should be a bit like Play Doh,
[Ben] or like a um, a pastry - when you roll out like a shortcrust pastry.
[Mike] Yep. [Ben] Just a little bit tacky, but still malleable,
[Ben] almost be able to roll it.
[Mike] Right,
[Mike] this is sticky.
[Ben] It is sticky.
[Mike] Hey! I've suddenly acquired
[Ben] I might have brought this with me to Mike's flat. [Mike] silicon bakeware!
[Ben] Mike doesn't have silicon bakeware in his flat.
[Ben] I brought that with me but it's really easy for making this in,
[Ben] cos it's easier sort of getting them out once they've set up.
[Ben] So push that in, push it in to all the corners.
[Ben] The final bit, if you've got really sticky fingers,
[Ben] just a clean wet hand,
[Ben] and already that looks good.
[Ben] Last thing is our chocolate,
[Ben] and just dribble that all the way over the top,
[Ben] spread it right to the edges,
[Ben] and job done. You just let the whole thing set up.
[Ben] There we go. They've had a couple of hours to set up in the fridge.
[Ben] We've sliced them up into eight, which you said you wanted;
[Ben] quite chunky. [Mike] You need a lot of protein in each bar,
[Mike] so yeah, definitely. I'm behind that.
[Ben] Perfect. So there we go, our version of protein bars.
[Ben] Not too sickly, definitely not too expensive,
[Ben] hopefully damn tasty...
[Ben] Sorted.
[Ben] I've said they taste good, now you gotta prove it.
[Mike] Perfect.
[Mike] Absolutely perfect.
[Mike] The thing I like about those,
[Mike] they don't overwhelm you with sweetness,
[Mike] there's no caramel, there's no sugar in there,
[Mike] there's just the dark chocolate.
[Mike] They're perfect.
[Ben] Which is exactly the idea, very very personal to you.
[Ben] You asked for them, we delivered.
[Mike] You sure did.
[Ben] What we wanna know now, is what would you guys consider your most personal food;
[Ben] the thing that's most suitable to you.
[Ben] Comment below, and perhaps we can get on to making it.