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Gingerbread Protein Biscuits
INGREDIENTS:
- 50g Wholemeal flour
- 30g Rye flour
- 20g Milled flaxseed
- 35g Promax vanilla
- 1 tsp Ground ginger
- ½ tsp Bicarbonate of soda
- 1 Egg white whisked until frothy
- 40g Coconut oil (melted)
- 25g Honey or liquid sweetener substitute
METHOD:
- Add all of the dry ingredients to a bowl and combine well
- Now add the egg white and mix in
- Now add the coconut oil and honey (or liquid sweetener substitute) and combine fully
- Using your hand knead the dough for 1 minute until everything is combined
- Squeeze into a ball and chill this in the fridge for 1 hour
- Pre-heat your oven to 170’c
- Roll the mixture out using a well floured rolling pin to around 5 mm thick
- Use a cookie cutter to cut into your desired shape and place the biscuits on a well lined and floured baking tray
- Bake for 6 – 8 minutes or until lightly golden brown
- Allow to cool before decorating with a drizzle of icing sugar, or simply enjoy them as they are!
- Recipe makes 12 – 15 biscuits
NUTRITIONALS(per biscuit without topping):
KCAL 79 | PROTEIN 3.6G | CARBS 6.9G | FAT 4G
