These are NOT egg free, but I have challenged myself to try new protein powders as my daughter's dietician is concerned that her restrictive diet and difficulty swallowing meat in combination have produced some mildly concerning blood test results.
So we are "on a mission" to boost her protein intake. There are a couple of options which suit those with food allergies and sensitive stomachs. Pea Protein or Rice Protein powder. (It is important to try as pure a protein powder as possible, our dietician is an expert and recommended that brown rice protein powder to us.)
My daughter can tolerate egg, which again adds to the protein content so I revisited my Tiana coconut flour recipes and decided to alter this one. I swapped a few things around and this is what I came up with:-
Tip - I really recommend getting hold of some cup measures as it makes life a lot easier! All Tiana recipes are in cups.
- 1/2 cup sifted Tiana flour
- 1/2 cup of chopped almonds (I used flaked today as I was out of chopped)
- 1/2 cup butter
- 1 cup sugar
- 1/4 teaspoon salt
- 4 eggs
- 3/4 teaspoon almond extract
- 1/2 cup pea protein powder
- 2 tablespoons almond milk
- 1/2 cup cranberries
- Nothing very scientific here, I have a Kenwood mixer and I just chucked it all....... and blitzed it!
- BUT - and it's a big BUT, Tiana flour takes a little while to soak up the liquid and start working. Leave it for 10 minutes before the next step. Really.
You might need to add a little more almond milk, if you want "bites" it needs
to still be relatively stiff, like these
You could make them more moist and then let them bake as cookies - they will be less soft.
- Bake at 180C for 15-20 minutes.
My suspicious little monkey agreed to tentatively try one.....
Let me know how your little ones get on with this recipe - and big apologies to those who cannot eat eggs....