Photo: Wesual Click
Estimated Nutrition (whole recipe, rough)
933
Calories
26g
Protein
2g
Fat
201g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup gluten free flour mix with a bit of chick pea flour thrown in (tapioca, brown and white rice flour, potato starch, chick pea flour, 1/2-teaspoon of xanthan gum/cup)
- 1/2 cup tapioca flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 3-4 tablespoons sugar
- =
Directions
1
Sift all this together and add two medium large, ripe, well-mashed bananas and mix well.
2
Add chick pea flour until the dough is just barely non-sticky drop onto oiled baking sheet
3
Bake at 400-degrees for 12 minutes.
4
Recipe makes 12 biscuits.
Recipe sourced from
fandom