This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
2 tsp | tapioca flour/starch | 6 g | |
1 cup | almond beverage, unsweetened, fortified, rice, or soy | 250 mL | |
1 pinch | salt | 0.2 g | |
4 tsp | honey | 28 g | |
1 | egg yolks |
per 1 serving (50 g)
Amount % Daily Value |
Calories 30 |
Fat 1 g 2 % |
Saturated
0.3 g
2 % |
Cholesterol 40 mg |
Sodium 30 mg 1 % |
Carbohydrate 5 g 2 % |
Fibre 0 g 1 % |
Sugars 4 g |
Net Carbs 5 g |
Protein 1 g |
Vitamin A 3 % |
Vitamin C 0 % |
Calcium 5 % |
Iron 1 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Meat and Alternatives | 0 |
Other Foods | ½ |