This is appropriate for any non-Vegan diet-- Dukan, Ideal Protein, etc, as song as you can eat egg whites. So what makes these so different from the all the other egg-poofs and creations you've seen on the "blogosphere", or tried on your own? As I mentioned, it's the texture. I felt like I was eating a cinnamon-spice crumb cake. So what is the trick to this texture, you are wondering?
- Liquid Egg Whites or Eggs
- Oat Fiber
- Cinnamon *copious amounts
- Flavor Drops (Such as Capella, LorAnn)
- Cream of Tartar (optional)