Thick Scone for Blood Sugar Control (Misutgaru 2)

Name: Thick Scone for Blood Sugar Control (Misutgaru 2)
Yield: 262.5 g
Ingredients: Misutgaru Stick made from Korean Brown Rice 40 piece; Almond Breeze Original 20 ml; Raw Egg 27.5 piece; Butter 10 spoon; Olive Oil 10 spoon; Salt 5 g; Liquid Allulose 25 ml; Almond Flour 125 g

1,107 kcal

#Low Sugar #High Protein #Low Carb #Low Calorie

Image coming soon

Ingredients

Main ingredients

Misutgaru Stick made from Korean Brown Rice 2 piece
Almond Breeze Original 20 ml
Raw Egg 0.5 piece
Butter 1 spoon
Olive Oil 1 spoon
Salt 5 g
Liquid Allulose 25 ml
Almond Flour 125 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 75.9 g 25%

Protein 36.17 g 12%

Fat 86.33 g 63%

Serving size 262.5g

Cooking steps

1

Preheat the oven to 180°C (356°F).
2

In a bowl, mix Misutgaru (Korean grain powder), almond flour, baking powder, and stevia.
3

Add egg, unsweetened soy milk, and yogurt, then mix well.
4

Stir until the dough becomes thick and dense.
5

Divide the dough into bite-sized pieces.
6

Place them on a baking tray and bake in the oven at 180°C (356°F) for 18–20 minutes.

Thick Scone for Blood Sugar Control (Misutgaru 2)

AI 영양사 앤디