2 October, 2017
Protein Cranberry & Pistachio Biscotti
Protein Cranberry & Pistachio Biscotti
Makes: 22 slicesÂ
Ingredients:
- 4 egg whites
- 3 scoops (90g) vanilla protein powder
- 1/2 cup almond meal
- 1/4 cup stevia (or low calorie sweetener of your choice)
- 3/4 cup dried cranberries
- 3/4 cup pistachio kernels
- 1 tablespoon milk
Method:
- Preheat the oven to 150 degrees Celsius and prepare a loaf tin by spraying with cooking spray and lining with baking paper
- Using the electric beaters to beat the egg whites until you have stiff peaks
- Add in all remaining ingredients and fold through using a spatula
- Once it’s is fully combined without over mixing pour the batter into the prepared tin
- Bake for 35 minutes until golden
- Allow to cool in the cake tin for 10 minutes before removing to completely
- Using and electric knife slice the loaf into 1/2-3/4cm thick slices
- Lay the slices flat on a baking tray
- Bake at 150 degrees Celsius for 20-25 minutes or until dry and crisp.
- Allow to cool on a wire rack
Nutritional Value per slice:
- Calories: 69
- Total fats: 2.5g
- Total carbohydrates: 8.4g
- Sugars: 3.4g
- Protein: 6.7g
Recipe Notes:
- Store in an airtight container below 27 degrees for a maximum of 7 days
- The loaf before the second bake is freezer friendly however the final product is not suitable for the freezer
- Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders
- You can buy online from www.proteinsuppliesaustralia.com.au
- Use the Discount code psafriendsofhollys at checkout to get a 10% discount
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.