HIGH-PROTEIN BLUEBERRY BISCOTTI

HIGH-PROTEIN BLUEBERRY BISCOTTI image

Number Of Ingredients 10

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Vanilla Metabolic DriveÂ® Protein, 4 scoops
All purpose gluten-free baking flour (Bob's Redmill), 1 cup
Splenda or any sweetener, 1/2 cup
Salt, 1/4 teaspoon
Baking powder, 1/2 teaspoon
Unsweetened almond milk, 1 cup
Whole egg, 1
Vanilla extract, splash
Cinnamon and ginger, a few liberal dashes
Frozen or fresh blueberries, 1/2 cup

Steps:

Preheat oven to 350. Make your 8x8 cake pan non-stick: lightly coat it with spray coconut oil (or any oil). Evenly dust it with vanilla Metabolic DriveÂ®. Mix all dry ingredients together. Stir in the almond milk, egg, and vanilla. Then mix in the blueberries. Pour the batter into the coated pan. Bake for 30 minutes. Remove from the oven and let cool in the fridge for 10-15 minutes. Once the pan has cooled, cut into about 12 thin strips. Line a cookie sheet with foil or parchment paper. Place the strips side-up and bake for 20 minutes. Remove from oven and flip the strips over. Bake another 20 minutes or until both sides are golden brown. Let cool and refrigerate.