Chinese Almond Cakes
3/4 cup vanilla whey protein
1/2 cup soy isolate powder
6 Tbsp. sugar twin
4 pks. equal
2 tsp. baking powder
1 medium egg
1 tbsp. water
1/2 cup lard
1/4 cup butter
2 oz. almonds, coarsely ground
Combine soy powders,baking powder and almonds in a bowl. Blend
in the lard, butter and AS until the mixture resembles coarse meal.
Stir in the egg and water (adding extra water if needed). Mixture
should form a soft dough. Knead dough several times and let stand for
5 minutes. Form the dough into small balls and press them down with
the palm of your hand to form cakes about 1/2 inch thick.
Preheat oven to 375*F. Dust cookie sheet with protein powder. Place
cakes on cookie sheet and bake for 5 minutes at 375*F. Reduce the
temperature to 300*F and bake for 8-10 minutes more, or until they
are light golden brown.
Makes 18 cakes at 1.3g carb each.
Note: You may use all vanilla protein powder if you wish and
substitute other sweeteners in a like amount.
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Email: loon-one@angelfire.com
