• prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
Print Save
  • servings:
  • Summary

    This recipe is adapted from Gluten-Free Baking by Rebecca Reilly.

    Ingredients

    • 1 cup high protein flour blend
    • 1/2 cup brown rice flour
    • 3/4 cup quinoa flour
    • 1 3/4 teaspoons cinnamon
    • 1 teaspoon baking powder
    • 3/4 teaspoon xanthan gum
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 5 tablespoons cold, unsalted butter, diced
    • 1/3 cup agave nectar
    • 1 teaspoon good quality vanilla extract
    • 3 to 5 tablespoons cold water

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 2
    • Amount Per Serving
    • Calories: 836 % Daily Value *
    • Total Fat: 11 g 17.57%
    • Saturated Fat: 2 g 12.48%
    • Trans Fat: 0 g %
    • Cholesterol: 18 mg 6.13%
    • Sodium: 331 mg 13.78%
    • Calcium: 83 mg 8.27%
    • Potassium: 1010 mg 28.86%
    • Magnesium: 0 mg 0%
    • Iron: 7 mg 37.89%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 161 g %
    • Dietary Fiber: 8 g 30.5%
    • Sugar: 44 g
    • Protein: 21 g
    • Alcohol: 1 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 2 g
    • Vitamin A 0.95%
    • Vitamin C 0%
    • Vitamin D 0.16%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs3
    • Exchange - Starch8
    • Exchange - Vegetables0
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total10 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

    OTHER RECIPES YOU MAY LIKE