Psyllium Mugwort Rice Cake

Name: Psyllium Mugwort Rice Cake
Total time: 15 min
Yield: 71 g
Ingredients: Mugwort Powder 10 g; Almond Flour 10 g; Psyllium Husk Powder 10 g; Roasted Soybean Powder 20 g; Salt 1 1/3 tsp; Liquid Allulose 20 ml

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Cook 15 min Difficulty EASY 219 kcal

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Ingredients

Main ingredients

Mugwort Powder 10 g
Almond Flour 10 g
Psyllium Husk Powder 10 g

Seasonings/Sauce

Roasted Soybean Powder 20 g
Salt 1 1/3 tsp
Liquid Allulose 20 ml

Nutrition summary

Carbohydrates 38.21 g 54%

Protein 10.81 g 15%

Fat 9.76 g 31%

Serving size 71g

Cooking steps

1

Add 10g of psyllium powder and 10g of mugwort powder to a bowl, then pour in 100ml (half a cup) of water.
2

Add 10g of almond flour, 20g of allulose, and a pinch of salt. Mix well.
3

Microwave for 1 minute, then let it cool in a cold place (refrigerator, in front of the air conditioner, etc.) for 10 minutes.
4

Place the rice cake on a plate sprinkled with roasted soybean powder. Coat evenly with the powder and enjoy.
5

It's even tastier when served with low-sugar sweet red bean paste.

Psyllium Mugwort Rice Cake

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