Ingredients

The following ingredients have 4 Servings
  • 16g (2 tbs) Psyllium Husk Powder
  • 8g (1 packet) Active Dry Yeast
  • 1 cup Unsweetened Vanilla Almond Milk
  • 187g (¾ cup) Unsweetened Applesauce
  • 4 large Egg Whites ((reserve one of the yolks!))
  • 1 tbs Natural Butter Flavor
  • 2 tsp Vanilla Extract
  • 2 tsp Liquid Stevia Extract
  • 224g (2 cups) Organic Soy Flour ((+ ¼ cup for rolling))
  • 144g (¾ cup) Truvia Spoonable
  • 2 tsp Double-Acting Baking Powder
  • ⅛ tsp Salt
  • 70g (½ cup + 2 tbs) Coconut Flour
  • 1 large Egg Yolk
  • 1 tbs Unsweetened Vanilla Almond Milk

Instruction

  • In a small bowl, whisk together the psyllium and yeast.
  • In a large bowl, whisk together the almond milk, applesauce, egg whites and extracts. Dump the psyllium/yeast mix on top and quickly whisk together.
  • In a medium-sized bowl, whisk together the 2 cups of soy flour, the stevia, baking powder and salt.  Dump the dry over the wet and fold together with a rubber spatula.  Shape the sticky dough into a ball and cover with plastic wrap. Place the bowl in a warm area for 1 hour + 20 minutes (I used a warming drawer set to 90 degrees Fahrenheit).
  • In a small bowl, add the coconut flour. Take about 2 tbs and dust it over the slightly risen dough.  Gently fold the mixture until it absorbs the coconut flour, then dust another 2 tbs over the dough and fold again. Do this with the rest of the coconut flour, then knead the dough into a ball.
  • Dust a Silpat with ~2 tbs of soy flour, place the dough on top, then dust again with ~2 tbs of soy flour. Roll the dough into a rectangle, then use a pizza cutter to slice the rectangle into 12 tall triangles.
  • Create the crescents by rolling the dough triangle, starting from the widest end and rolling to the triangle point. Cover the pans with plastic wrap and place in a warm area for 1 hour (I used the warming drawer again).
  • Preheat the oven to 350 degrees Fahrenheit and line two cookie sheets with Silpats or parchment paper.
  • In a small bowl, whisk together the egg yolk and almond milk. Brush the crescents with the egg wash and bake for ~33 minutes, or until golden brown. Let crescents cool on the pan. Serve warm!