February 6, 2019
This Low Carb Biscuit base is made with our Plant-based Protein Cookie Mix Put cheesecake, slices and tarts back on the menu and use this recipe as the base.
½ a packet (175g) of Plant Based Protein Cookie Mix
1Combine all of the ingredients in a bowl well.
4Work the mixture with the back of the spoon into a round springform tin lined with baking paper.
5Bake for 20 mins on 160 degrees or until golden brown, then allow it to cool.
1Store in fridge for up to 5 days and frozen for up to 3 months.
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