- 60 grams Flour
- 60 grams RYSE Loaded Protein
- ½ tbsp Bi-Carb Soda
- 1 tbsp Baking Powder
- 2 tbsp Sweetener
- 30 grams Margarine/Light Butter
- 50 ml Almond Milk
- 20 grams Biscoff.. lots of Biscoff
- Preheat oven to 180
- Sieve Flour, protein, baking powder, bicarb soda, and sweetener into mixing bowl and whisk to combine
- Add Butter and almond milk to dry mix, connecting with a fork until a crumbly dough starts to form
- Once the crumbly dough starts forming, begin kneading with your hands to form dough properly. If not developing correctly, add more almond milk by the teaspoon until it’s at the desired consistency
- Once the dough is formed correctly, pull out of the bowl and place on top of a lightly floured, smooth work surface, and continue kneading.
- When you’re happy with dough consistency, begin rolling out with a floured rolling pin
- Roll out into a long, thin rectangle (as best you can), about half an inch thick
- Cut off the stray edges to make sure your dough is squared
- Cut your rectangle into four equal triangles
- To roll croissants, roll from the base to the point and shape into a half-moon
- Place on a baking sheet and chuck in the oven for 5-7 minutes
- Remove, allow to cool. Eat
High Protein Croissant Recipe
This simple croissant recipe came about quite serendipitously. I just happened to have croissants on my mind. I am stoked to give this recipe and guide to you. It’s been MONTHS in production, and hundreds of high protein croissants have been sacrificed to the pastry gods to perfect this croissant recipe.
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