![]() ![]() But please let me know if you find a substitute that works so I can make a note on the recipe for others. And I haven’t tried any possible substitutes for the oat flour or oat fiber. While collagen could likely be substituted for the whey protein, I don’t think the wafers would get as crispy.Or bake them smaller to be able to have more wafers in a E/FP setting. You can have up to 4 Vanilla Wafers with one serving of my THM-E Banana Pudding. Based on making 24 wafers, each wafer is approximately 13 calories, 0.6g net carbs, 0.6g fat, and 1.2g protein.Another option is to copy and paste the recipe text and print through a different program. Also, the print feature of this plugin is a little wonky so always check over recipe print-outs to make sure all ingredients are included and correct. It’s a feature of the recipe plugin that allows people to cross off ingredients as they add them to a recipe. If any ingredients appear to have a line through them, just click to side of ingredient (or on another ingredient) and the line should disappear.Enjoy with banana pudding or any way you would use “Nilla Wafers”.Once crisp, store in an air-tight container, preferably in the freezer to keep fresh and crisp. To make crispy, either put in a dehydrator or back in the oven at a low temperature (but make sure they don’t burn!), or put them in the freezer until they are frozen solid.Bake for about 10 minutes (this will vary so keep an eye on your first batch) or until the bottom edges are golden.To do this, put the dough into a ziplock bag and cut out one of the corners so the dough can be squeezed out onto the cookie sheet. This dough is rather wet and sticky so I recommend piping it onto the cookie sheet. ![]() Next, stir in the dry ingredients and mix well.Cream together the sweetener and butter until it becomes a thick dough.Measure and mix dry ingredients and set aside.I warm my egg whites by measuring them into a ramekin and submerging ramekin in hot tap water while I gather my other ingredients. Bring butter/fat and egg whites to room temperature before starting.Pre-heat oven to 350* and line a cookie sheet with parchment paper. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |