Ingredients needed: eggs/egg whites, whey or casein protein, sorghum flour, gluten free oats, vanilla extract, unsweetened apple sauce, and agave nectar
Start off with two separate mixes, a dry mix and wet mix.
Dry mix
- 1 cup oats
- 1/2 to 3/4 sorghum flour
- 1 scoop ON casein protein or ON Hydro Whey
Wet Mix
- 1/2 cup unsweetened apple sauce
- 1 tablespoon agave nectar
- 1 tablespoon vanilla extract
- 2 eggs or 1/4 cup egg whites
- 2 tablespoons grapeseed oil if your using egg whites
Mix into one bowl, scoop about a teaspoon into your hand, roll into a ball and then pat down against the pan.
*I experiemented around and made two different batches, the initial batch had 1 egg and 1/4 egg whites. Also scooped the batter using a tablespoon. These cookies came out very fluffy. The second batter I used 2 eggs and 1 tablespoon grapeseed oil. This time I used a teaspoon to scoop the batter, these came out much flatter and more authentic.
*Perfect toppings: PB,almond butter, jams
- Ideal choice for breakfast, contains complex carb sources along with low GI natural sugars and slow or fast release protein.
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