Rock buns

250g Loprofin Mix
2 tsp Loprofin Egg Replacer
50g butter
2 tsp baking power
170mls Sno-Pro or Loprofin Drink
20g freeze dried raspberries or strawberries
50g low protein white chocolate chips

1. In a mixing bowl add the Loprofin Mix, Loprofin Egg Replacer, and baking powder.
2. Then cube the cold butter and add this to the bowl, working it into the dry mix with a fork until you have the texture of breadcrumbs.
3. Next add the Sno-Pro and stir until you have a soft dough, then fork through the raspberries and low protein chocolate chips.
4. Line a baking sheet with baking paper.
5. Divide the mixture into 8 equal pieces and place onto the baking tray.
6. Bake at 170oc for 12/15 minutes. Once baked cool on a wire rack.
7. Eat the same day or wrap and freeze until needed.

Chef tips

• Add 50g of any dried fruit e.g. dried mango, pineapple, sultanas, banana chips for variety.
• Add vanilla extract, almond, lemon, orange, cherry to add different flavours. 
• Great for snack, parties and lunch boxes.
• Buns will keep in the freezer for 3 months.  
• 50g of fresh berries can be added e.g. raspberries, chopped strawberries and blueberries.