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Wholesome Cravings Banana Chocolate Chip Protein Gluten-Free Baking Mix

Product Amount: 4.71 oz. Package
Model Number: GFD190601 - UPC/ISBN: 728028143928

Gluten Free FoodsMilk Free Foods

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Wholesome Cravings Banana Chocolate Chip Protein Gluten-Free Baking Mix


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Contains Soy.
Dairy Free - Certified Gluten Free

100% Whole Grain, 11 grams of protein per serving (as prepared), Zero grams of trans fat.100% All Natural.

GLUTEN and DAIRY FREE BANANA CHOCOLATE CHIP Protein Baking Mix: This Mix begins with their signature blend of pea protein, all-natural whole grains, and flax. They mix in chocolate chips and a dash of all-natural vanilla.
 
All you do is add the bananas, eggs and your sweetener of choice, bake and you will have a delicious, moist—and healthy—snack.

What you will need:
  • 8x8 inch square or 6-muffin pan.
  • 2 1/2 ripe bananas (mashed well), 3 eggs, and 1/2 cup + 2 TBPS sweetener of your choice.
Baking Directions:
  • Preheat oven to 350 degrees F.
  • Combine eggs, bananas and sweetener.
  • Add dry mix.
  • Stir until smooth and bananas are well incorporated. 
  • Coat pan with cooking spray.
  • Pour batter into prepared pan.
  • For 8" square pan, bake 20-25 minutes.
  • For muffins, bake 18-25 minutes.
  • Bars/Muffins are done when toothpick inserted in center comes out clean. 
Shelf Life: 12 months

Ingredients:  Pea protein, gluten-free oat flour, flax seed, chocolate chips
(sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla extract), pure vanilla powder, baking powder  (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), baking soda, salt.

Product of United States

Nutrition Facts
Serving Size Volume 0.14 Pkg
Serving Size Weight 18 G
Servings Per Package 7
Calories 70
Calories From Fat 20
Total Fat 2.5 G - 4%
Saturated Fat 0.5 G - 3%
Trans Fat 0 G
Cholesterol 0 Mg
Sodium 180 Mg - 8%
Total Carbohydrates 5 G - 2%
Dietary Fiber 1 G - 4%
Sugars 2 G
Protein 7 G - 14%
Vitamin A - 0%
Vitamin C - 0%
Calcium - 0%
Iron - 2%
Product added on: Thursday 03 January, 2013.


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