Sunday, 4 May 2014

Butternut sweetheart


  • 150 g butternut, cooked and blended.
  • 50 g sukrin gold. 
  • 30 g vanilla protein. 
  • 30 g cocos flour, fat reduced. 
  • 50 g skyr. 
  • 1 tsp baking powder. 
  • 75 g egg whites. 
Whisk egg whites. Mix the rest. Carefully mix whisked egg whites and dough. 
30 minutes 175 Celsius. 

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