Barley Coconut Mugwort Scones

Name: Barley Coconut Mugwort Scones
Yield: 295.5 g
Ingredients: Fresh Mugwort 100 g; Peanut Butter Powder 25 g; Vanilla Extract 1 ml; Raw Egg White 60 g; Maple Syrup 10 g; Stevia 3 g; Liquid Allulose 8 ml; Salt 0.5 회분(1/3작은술); Leavening Agent (Baking Powder) 3 g; Almond Flour 15 g; Organic Coconut Flour 25 g; Oat Flour 15 g; Barley Powder 30 g

556 kcal

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Ingredients

Main ingredients

Fresh Mugwort 100 g
Peanut Butter Powder 25 g
Vanilla Extract 1 ml
Raw Egg White 60 g
Maple Syrup 10 g
Stevia 3 g
Liquid Allulose 8 ml
Salt 0.5 회분(1/3작은술)
Leavening Agent (Baking Powder) 3 g
Almond Flour 15 g
Organic Coconut Flour 25 g
Oat Flour 15 g
Barley Powder 30 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 87.2 g 56%

Protein 32.49 g 21%

Fat 15.64 g 23%

Serving size 295.5g

Cooking steps

1

Combine dry and wet ingredients separately
2

Cover with plastic wrap and let rest in the refrigerator for 1 hour
3

Cut and air fry at 160°C for 15 minutes, then flip and cook for 5 more minutes

Barley Coconut Mugwort Scones

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