- 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.
No comments:
Post a Comment