Blæææææ! Thanks for that No, I

Yes or protein buns with dried cranberries. One can easily see that these are not similar to the real yeast bombs found in the store, but they were nonetheless sweet and good. Suitable for a rainy bake Sunday? Raisin buns
Recipe: 1 egg 1 egg white 1 cup low fat quark 25 g almond flour 25 g coconut flour 1/2 tsp JBK-flour or xanthan gum (that they should coloured kitchen knives not crumble as much) 1 tsp baking powder 40 g Sukrin gold 1 tsp cardamom A handful of cranberries ( or raisins)
Beat a whole egg with curd and Sukrin gold. Add the dry little by little until you get a thick eggs - it is too thick, add more curd, or milk. Add the cranberries or raisins.
Over to something a little different, namely, training bags. I actually used a bag to wear shoes and clothes in one time, and when I got me a bag, I used it for long. Without thinking that perhaps should have been washed, aired or replaced.
This entry was posted in Miscellaneous protein biscuits, cakes and tagged baking, coloured kitchen knives baking, buns, muscle foods, coloured kitchen knives muscle, protein, protein balls, protein, raisin buns, strong, healthy, sunnereogsterkere, sports bag, x-life, 16 February 2014 by Kristine.
Blæææææ! Thanks for that No, I've actually thought about switching bag long. My good old died a death long ago, and was replaced with a reklamebag I got in the gym. It will do, but is admittedly torn inside, so it's probably time for something new! The Better bodies-"bag" was the way to fight smart, it's veeery fine with such those times when you just need to have with skobytte
Linda Marie Stuhaug 16 February 2014, at. 11:57 Freshly bowls with different toppings are noke the best I can! These look and sound gorgeous out, had I only had free today so should I turned on the spot Have a lovely Sunday Kristine!
Kristine Post Author 16 February 2014, at. 24:23 @ Hanne: And exercise coloured kitchen knives mats that everyone uses at gyms (including me) are even worse! Also think it so clever to have the shoes up in, now I just use a bag that I have lodged in the bag. Thank you! Sunday is a beautiful day
Andrea 16 February 2014, at. 24:28 Mmm, this recipe could not fit better! Put a couple of days ago and had really fancy buns .. Can not wait to try out the recipe Otherwise, I wish I was home now, and not at work - as had been training bag in the washing machine in this second! Exercise mats at the center I wash over, it gets quite brown on paper then yes .. Have a great Sunday everyone!
Ylva 16 February 2014, at. 14:30 recipe says 2 eggs + one egg white! You write that you should whip together one egg, and create stiff whipped egg whites by only one egg white? What do you use as egg # 2 to? Did not quite the recipe I: p
Kristine Post Author 16 February 2014, at. 2:38 p.m. @ Andrea: I hope you like them! Haha, that's pretty disgusting when you start to think about how dirty some things - but okay with what one can do something about. Have a super Sunday!
Mary Anne Harring 16 February 2014, at. 8:06 p.m. Hello .... I've made bowls today and I took fiber remember when I did not (know what) or xanthan coloured kitchen knives gum had. I got 8 small bowls but makes about 4 big next time,,,, for they went the faster coloured kitchen knives than Petter Northug and co! Gone away in the stomach to me and my husband!
Mette 17 February 2014, at. 1:51 p.m. Heihei fine Kristine! coloured kitchen knives Now I tried me on your buns yesterday, but I got in a little too much Sukrin gold, think there was anything wrong with the weight. Known that the buns were verry sweet, yet it ran very outward so that it was necessary to divide the two. So, I tried me again now today hehe. crave your food :) Meen, today I'm pretty sure I did it quite successfully, but alike wealth flowed bowls slightly outward so that it either this time was necessary to divide into two. But the taste was more good this time. But what happens? If there is too much liquid from short, is that why?
Without a doubt the best I've made of your recipes. Maybe it has something to do with the fact that this is the only thing I have come almost "regular coloured kitchen knives buns" after I got celiac disease (and I've always been a bollemums). Helps arguably the conscience that there is no sugar in them either .. A winner! THANKS
Kristine Post Author 18 February 2014, at. 9:30 @ Mette: Hi Mette! Yes, then I can imagine it is one of two; - there is too much liquid in the batter as whites to be turned into - whites are not whipped good enough
Terese Karlsen 18 February coloured kitchen knives 2014, at. 10:00 p.m. Hello, made these bowls now, the 7 fit small on me :) But I'm wondering if they will be as airy to damp when they are finished? They are certainly not like fast as regular buns are, they are somehow still a little egg white consistency ..? Yet I fried the longer on lower heat when they were so soft after 30 min :) Tried to make kiwi muffins from your book for awhile page