Lectin-free Hong Kong Eggette with Allulose
Ingredients for 5 large Bubble Waffles
- 200 g TOBIO Organic Pastry Baking Mix
- 70 g TOBIO Organic Arrowroot Starch
- 4 organic eggs
- 200 ml organic sheep's milk
- 100 g melted organic sheep's butter
- 40 g organic allulose
- 10 g organic cream of tartar baking powder
- 1 tsp organic vanilla powder
- Zest of one organic lemon
- 1 pinch of sea salt
For greasing
- a little melted sheep's butter
For serving
- Allulose powder (finely ground allulose)
- Sheep's cream
- Fresh berries
TOBIO Tip
Allulose caramelizes at lower temperatures than household sugar. Therefore, it is recommended to set the bubble waffle iron to a medium to medium-high temperature. This way, the eggette gets its typical golden-brown color without becoming too dark.
Why this recipe works particularly well
The combination of:
- TOBIO Organic Pastry Baking Mix
- Organic Arrowroot Starch
- 4 organic eggs
- Sheep's milk
- Sheep's butter
- Allulose
- Cream of tartar baking powder
results in eggettes with:
✓ crispy outer shell
✓ airy core
✓ delicate caramel note
✓ gluten-free and lectin-free recipe
✓ authentic Hong Kong bubble waffle texture


