Mugwort Pumpkin Yogurt Bread (Temporary)

Name: Mugwort Pumpkin Yogurt Bread (Temporary)
Total time: 30 min
Yield: 499 g
Ingredients: Kirkland Signature Almond Flour 20 g; Mugwort Powder 20 g; Maeil Original Milk 3.6% 20 g; Signature Greek Yogurt 100 g; Raw Egg 106 g; Steamed Pumpkin 200 g; Allulose Syrup 30 ml; Stevia (Sugar Substitute) 3 g

Add 3-5g of vanilla essence

Cook 30 min Difficulty EASY 500 kcal

#low sugar #low calorie #vegan

Image coming soon

Ingredients

Main ingredients

Kirkland Signature Almond Flour 20 g
Mugwort Powder 20 g
Maeil Original Milk 3.6% 20 g
Signature Greek Yogurt 100 g
Raw Egg 106 g
Steamed Pumpkin 200 g

Seasonings/Sauce

Allulose Syrup 30 ml
Stevia (Sugar Substitute) 3 g

Nutrition summary

Carbohydrates 66.59 g 45%

Protein 33.46 g 22%

Fat 22 g 33%

Serving size 499g

Cooking steps

1

Steam the pumpkin and remove the skin (leave it a bit thick)
2

Blend everything except the skin and Greek yogurt
3

Add yogurt and blend again
4

Cut the reserved skin into pieces, mix it in, and place the mixture in a dish
5

Bake in the oven at 185°C for 30 minutes

Mugwort Pumpkin Yogurt Bread (Temporary)

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