This month we asked our clients from our private Facebook group what kind of recipe they wanted to see and the majority of the votes leaned towards a healthy dessert, so we delivered…Dynamic Blueberry Scone-Cookies. We have never seen these before but they are delicious! Although these are purely a complex carb source, they make a great pre and post workout source along with some high-quality rich protein sources. Skip the Starbucks scones and enjoy some of these scone-cookies that have the actual macros and less calories!
Enjoy ladies and gents 😉
Ingredients:
256g of all-purpose flour
68g Splenda (68 packets)
1.5 teaspoons baking powder
.5 teaspoon salt
68g Almond milk
¼ teaspoon vanilla extract
1 large egg white
68g frozen blueberries
150g Chobani blueberry yogurt
½ cup water
How to prepare it:
Put all ingredients in a large mixing bowl, stir well, put entire batter onto parchment paper and cut up however many scone-cookies you want or measure entire batter out and divide by however many scone-cookies you want to make and put them individually onto parchment paper. This will get the macros more accurate. Put in oven at 425 degrees and bake for 15-20 minutes
Macronutrient numbers: Per 1 Scone-cookie after measuring out entire batter and making 9 scones separately
Protein- 5g Carbs- 30g Fat- .5g Fiber- 1g
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