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Protein Powder Cooking...Beyond the Shake: 200 Delicious Recipes to Supercharge Every Dish with Whey, Soy, Casein and More by Courtney Nielsen

Protein Powder Cooking...Beyond the Shake: 200 Delicious Recipes to Supercharge Every Dish with Whey, Soy, Casein and More by Courtney Nielsen

Author:Courtney Nielsen [Nielsen, Courtney]
Language: eng
Format: epub
ISBN: 9781612435404
Publisher: Ulysses Press
Published: 2015-12-20T23:00:00+00:00


SPINACH DIJON ROLLS

If you haven’t included Dijon mustard in a roll recipe before, it’s time you did. I put it in on a whim and then could not get enough of the final product! I love cutting them in half and filling them to make mini tea sandwiches.

2/3 cup (80 grams) plain protein powder

3 cups flour

3 tablespoons sugar

2-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons butter or coconut oil

1/3 cup Greek yogurt

1 cup milk

1 egg

4 teaspoons Dijon mustard

1/2 cup chopped fresh spinach leaves

3 tablespoons liquid egg whites

1 teaspoon coarse salt

1/2 teaspoon garlic powder

1Preheat the oven to 425°F. Spray two or three baking sheets with cooking spray.

2Combine the first six ingredients in a bowl or food processor. Chop the butter into tiny pieces and sprinkle them into the flour mixture, or drop the coconut oil in by the spoonful. Using the food processor or a pastry blender, combine the flour and butter/coconut oil until no more clumps remain.

3In a large bowl, combine the mixture with the yogurt, milk, and egg with a spatula. You may need to use a stand mixer or your hands to fully combine all the ingredients, as it will be a somewhat dry dough.

4Once the dough comes together, cut it into four equal pieces and place one section on a dry, clean surface. Flatten the dough, spread on one-fourth of the Dijon mustard, sprinkle it with one-fourth of the chopped spinach, and fold it over itself.

5Press down, and repeat a few more times. Shape the dough into a square about 1/2-inch thick. Cut the square in half, and then use a knife to cut each rectangle into alternating triangles. Repeat the process with the remaining sections.

6Place the triangles on the prepared baking sheet with some space around them. Brush the rolls with the egg whites and sprinkle with the salt and garlic powder. Bake 12 to 14 minutes, or until cooked through but still soft.

MAKES 25 ROLLS



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