Psyllium Husk Soybean Flour Rice Cake

Name: Psyllium Husk Soybean Flour Rice Cake
Total time: 10 min
Yield: 153 g
Ingredients: Almond Flour 10 g; Roasted Black Soybean Flour 10 g; Psyllium Husk 10 g; Water 120 ml; Salt 1 회분(1/3작은술); Cinnamon Powder 2 g

Cook 10 min Difficulty EASY 129 kcal

#low sugar #high protein #low carb #low calorie #vegan

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Ingredients

Main ingredients

Almond Flour 10 g
Roasted Black Soybean Flour 10 g
Psyllium Husk 10 g

Seasonings/Sauce

Water 120 ml
Salt 1 회분(1/3작은술)
Cinnamon Powder 2 g

Nutrition summary

Carbohydrates 14.82 g 41%

Protein 6.41 g 18%

Fat 6.81 g 42%

Serving size 153g

Cooking steps

1

Mix psyllium husk and soybean flour well in a bowl.
2

Add water and salt to make a dough.
3

Place the dough in a heat-resistant container and flatten it.
4

Microwave for 3-4 minutes.
5

Let the rice cake cool, then cut it into bite-sized pieces.

Psyllium Husk Soybean Flour Rice Cake

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