Carb-Free Mugwort Rice Cake

Name: Carb-Free Mugwort Rice Cake
Yield: 53 g
Ingredients: Almond flour 10 g; Psyllium husk powder 10 g; Mugwort powder 10 g; Salt 3 회분(1/3작은술); Allulose syrup 20 g

209 kcal

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Carb-Free Mugwort Rice Cake finished dish

Ingredients

Main ingredients

Almond flour 10 g
Psyllium husk powder 10 g
Mugwort powder 10 g

Seasonings/Sauce

Salt 3 회분(1/3작은술)
Allulose syrup 20 g

Nutrition summary

Carbohydrates 37.01 g 68%

Protein 3.77 g 7%

Fat 5.94 g 25%

Serving size 53g

Cooking steps

1

Wash the mugwort thoroughly and remove moisture.
2

Wrap the tofu in a cloth and squeeze out the water completely.
3

Finely chop the mugwort and tofu.
4

Put all ingredients into a bowl along with the egg and salt, and mix well.
5

Shape the dough into round pieces.
6

Add cooking oil to a pan and cook both sides over medium-low heat until golden brown.

Carb-Free Mugwort Rice Cake

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