Crispy on the outside, soft on the inside low calorie gluten free biscuits – 70 calories each

Sundays makes perfect #brunch days. My brother came over and it’s always nice to have someone that’s not on a diet to taste your food because their taste buds aren’t quite messed up. I mean, I’ve been dieting for so long that tasty food is even tastier and that’s of course a great benefit of dieting, haha! Anyhow, since I wanted bread, or something breadish but didn’t liked the idea of eating something store brought and without all them nice macros, I threw together quick protein biscuits for the whole family and guess what? No stone hard or lumpy disaster but rich and moist little babies that won my whole families approval! Most of all, they were packed with digestible carbs, easy and had a crispy outside. Heaven!

PSX_20150531_132157

Almost 1 cup or 2 dl (200 g) quark or greek yoghurt
2 cups or 4 dl (200 g) dark gluten free flour blend
1 scoop (30 g -1/3 cup or 0,8 dl) vanilla whey
1 T bakning powder
A pinch of salt
Optional seasoning (I recommend cardamon, cinnamon, turmeric and ginger)
A splash or two of dairy free milk
A little apple cider vinegar

Blend all the dry ingredients and add the quark or yoghurt. Stir in a little milk just until your batter forms a dough. Transfer to a floured counter top, kned and roll until it’s 1 inch or 2-3 cm thick. Use a floured drinking glass or cookie cutter to cut circles. This recipe should make about 12 small biscuits. Bake in the oven at 425 F or 210 C for about 15 minutes or until the outside is brown and your home smells like a lovely bakery.

This recipe came out low calorie, high protein and quickly became my new the pre workout power bomb!

Macros for one bun out of 12:
Calories: 70
Fats: 1,6 g
Protein: 6 g
Carbs: 7 g

PSX_20150531_135533PSX_20150531_131915

Advertisements