|
Prep Time |
10 minutes |
|
Nutrition Per Serve |
200 Calories |
|
Carbohydrates |
20g |
|
Fat |
13 g |
|
Protein |
5.9 g |
Servings 15
Ingredients
- 250g salted butter
- 1 cup coconut sugar
- 6 tablespoon maple syrup
- 4 tablespoon almond butter
- 2 cups gluten free rice puffs
- 2 Scoops Noway
- 1 - 3 scoops Gutright
Directions
- Line a square baking pan with parchment paper. Set aside.
- Melt butter, coconut sugar, maple syrup, almond butter in a medium sized saucepan over low/medium heat.
- Turn up heat to high and bring to a boil, boil mixture for 1 minute, take off the heat then add protein powder and gut right, mixing until well combined.
- Remove from heat and stir through rice puffs until they are well coated and than pour mixture evenly into prepared pan.
Wanting to try a fresh take on a classic biscuit? Try out our Peppermint Slice Mini Cups
