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Sjokolade-proteïen-neutstafie

Sjokolade-proteïen-neutstafie
Aangeteken deur @leo | 2 gebruikers hou van hierdie kos | 1 gebruikers het hierdie kos gestoor

Voedingsfeite

Per porsie van 60 g

% Daaglikse Waarde gebaseer op 'n 2000 kcal-dieet

Kalorieë 230 kcal
12% DV
Totale vet 9.0g
14% DV
Mono-onversadigde vet3.5g
Poli-onversadigde vet1.5g
Versadigde vet4.0g
Totale koolhidrate 22.0g
7% DV
Vesel8.0g
Stysel11.0g
Suikers3.0g
Proteïen 20.0g
40% DV
Dierlike proteïen12.0g
Plantaardige proteïen8.0g

Oor

’n Sjokoladebedekte, hoë-proteïen stafie met krakerige neutstukke, matige vet en relatief min suiker in vergelyking met gewone lekkergoedstafies.

Bestanddele

Vitamiene & Minerale

Vitamiene

VoedingstofHoeveelheidDV%Halfleeftyd
Biotien (B7)3.0mcg10%
Cholien28.0mg5%
Folaat (B9)18.0mcg5%
Niasien (B3)1.6mg10%
Pantoteensuur (B5)0.7mg14%
Riboflavien (B2)0.2mg14%
Tiamien (B1)0.1mg7%
Vitamien A20.0mcg2%
Vitamien B120.4mcg17%
Vitamien B60.1mg7%
Vitamien D0.5mcg3%
Vitamien E1.8mg12%
Vitamien K2.0mcg2%

Minerale

VoedingstofHoeveelheidDV%Halfleeftyd
Kalsium180.0mg18%
Koper180.0mcg20%
Yster2.1mg12%
Magnesium55.0mg13%
Fosfor190.0mg27%
Kalium220.0mg5%
Selenium7.0mcg13%
Natrium170.0mg7%
Sink1.6mg15%

Sjokolade-proteïen-neutstafie

’n Sjokoladebedekte hoëproteïen-peuselstafie met grondbone en amandels, versoet met sukralose en gebind met oplosbare mielievesel en gliserien. Dit lyk meer soos ’n kommersiële proteïenstafie as ’n tradisionele tuisgemaakte gereg.

Bestanddele


Totale gewig: 60 g

  • Melkproteïen, 14 g

  • Sojaproteïenisolaat, 8 g

  • Grondbone, 10 g

  • Amandels, 6 g

  • Sjokoladebedekking, 8 g

  • Kakaobotter, 4 g

  • Oplosbare mielievesel, 6 g

  • Gliserien, 2 g

  • Palmolie, 1 g

  • Natuurlike geurmiddels, 0.8 g

  • Sonneblomlesitien, 0.6 g

  • Sout, 0.3 g

  • Sukralose, 0.3 g


    • Instruksies


  • 1. Meng die melkproteïen, sojaproteïenisolaat, oplosbare mielievesel, sout en sukralose in ’n mengbak.

  • 2. Voeg gliserien, palmolie en natuurlike geurmiddels by, en meng dan totdat ’n dik, vormbare deeg vorm.

  • 3. Vou die grondbone en amandels eweredig in.

  • 4. Druk die mengsel in ’n stafievorm en verkoel totdat dit ferm is.

  • 5. Smelt die sjokoladebedekking saam met die kakaobotter, en bedek dan die stafie eweredig.

  • 6. Verkoel weer totdat die bedekking gestol het.


    • Voorbereidingstyd en gaarmaaktyd


    Voorbereidingstyd: 15 minute
    Gaarmaaktyd: 5 minute
    Verkoeltyd: 30 minute

    Nuttige wenke


    Gebruik fyngekapte neute vir ’n beter tekstuur en makliker vorming. Verkoel die mengsel voor die bedekking sodat die stafie sy vorm goed behou.
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