Add all ingredients to a bowl and mix by hand or with an electric mixer until a golden dough is formed.
Turn dough out onto a dry surface and knead for about 30 seconds until smooth.
Divide dough in two and roll each half into a 3cm diameter cylinder, pressing the ends onto your work surface to flatten. Wrap rolls in cling film and store in fridge for about 45 mins to rest and set.
Preheat oven to 180C (160C fan forced)
Remove dough from fridge and slice into 1cm thick discs.
Bake on a lined baking tray for 15-20 mins or until a pale golden colour.
This recipe uses:
Clean Lean Protein
It’s easy to digest, low in allergens and extremely low in carbohydrates. It’s the perfect
performance advantage for athletes and great for everyone.