New Protein Pop Tart Base Recipe
Macros per base for one Protein Pop Tart:
116.5 Cals, 9.5g Carbs, 4.5g Fat, 9.5g Protein
6g PEScience Flavor of your Choice (“FDL” saves you 15%)
4g Coconut Flour
4g Ultra Fine Almond Flour
4g All Purpose Flour
4g Powdered PB
5.5g Light Butter (This butter has around 5g fat per 14g)
11g Plain Non Fat Greek Yogurt
1.) Add all your dry ingredients into you small food processor and pulse to combine and avoid clumping. Then add your wet ingredient and pulse 20-30 times until you have a doughy crumble.
2.) Then take your dough out and combine into a ball. Then you can roll out then to make your pop tart but recommend letting it sit in the fridge covered in plastic wrap for 10-15 minutes to cool.
Protein Pop Tart Dough Prep for 10 Pop Tarts
60g PEScience Flavor of your Choice (“FDL” saves you 15%)
40g Coconut Flour
40g Ultra Fine Almond Flour
40g All Purpose Flour
40g Powdered PB
56g Light Butter (This butter has around 5g fat per 14g)
56g Plain Non Fat Greek Yogurt (add more in 10g increments if dough is too dry)
1.) Add all your dry ingredients into your food processor and pulse 5 times to combine and avoid clumping. Now add your wet ingredients and pulse 30-40 times until all your ingredients are combined and you have a nice dough crumble like consistency. Your wet ingredients might start sticking to the sides so try and scrape it off if it happen 10-15 pulses in.
2.) Then take dough out. It should weigh around 300g. Each dough ball for each pop tart should weigh 30g. Add each dough ball your plate and cover in plastic wrap and add to fridge. I had left my dough balls in the fridge for the past 6 days and have made a pop tart each day with them. They have come out exactly the same each day!