Nutrition
Calories: 200kcal | Carbohydrates: 25g | Protein: 23g | Fat: 1g
I literally cannot get a good picture of these little guys, but trust that they taste a lot better than they look. Because they are made with Vital Wheat Gluten, they are 45% protein!
Servings
Ingredients
- 1/2 cup Vital Wheat Gluten I use Bob’s Red Mill
- 2 teaspoon Cornstarch
- 1 teaspoon Baking Powder
- 1 teaspoon Apple Cider Vinegar
- 1/2 cup Water
- 1/4 cup sugar
- 1 teaspoon Pumpkin Pie Spice
Instructions
- Pre-heat oven to 350 F
- Mix sugar and pumpkin pie spice in a small bowl
- In a medium bowl, add dry ingredients - wheat gluten, cornstarch, and baking powder - mix well. Add water and vinegar; I usually mix with my hands at this point. Don’t mix too much, just enough to get a dough-like texture
- Split dough into 12 - 16 pieces (depending on how large you’d like them - I went with 16)
- Roll these into balls and toss them in the sugar mixture until they are well-coated
- Space out evenly on tray; no more than 6 - 8 on tray
- Bake for 25 - 27 minutes
- I have not used an air fryer for this recipe, so I’m not sure on the temperature and timing you’d need
- You will know they are done when you can poke them and not dent them; they should feel very tight and solid
Equipment
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1 Copper crisper basket and tray (Optional)
Notes
Equipment: either a copper crisper tray or air fryer; we use the crisper tray so we can bake everything at once. These puff up a lot so unless you have a large air fryer, I wouldn’t recommend using one. You could probably also use a baking sheet with parchment paper, though I have not tried it.
Did you make this recipe?Mention @proteindeficient.vegan
These are one of my favorite high protein snacks, because they are so easy to make! They are super chewy on the inside and the outside is a crispy, crunchy, sugary outside. They almost taste fried, but they’re not! I think this is technically considered a sweet seitan, which may sound weird but I think it really works! If you like this one, you should check out the chocolate seitan next!
Ingredients
- Vital Wheat Gluten – if you’re gluten-intolerant….sorry?
- Cornstarch
- Baking Powder
- Apple Cider Vinegar – if you don’t have ACV, rice vinegar could probably work as well.
- Sugar – I just used white sugar for this! Brown sugar could also work well.
- Pumpkin Pie Spice – if you’re not a pumpkin pie spice girly, you can just swap this out for cinnamon!
Directions
- Pre-heat the oven to 350 F.
- Mix sugar and pumpkin pie spice in a small bowl.
- In a medium bowl, add the dry ingredients – wheat gluten, cornstarch, and baking powder – mix well.
- Add water and vinegar; I usually mix with my hands at this point. Don’t mix too much, just enough to get a dough-like texture. This dough should be sticky, but not sopping wet. If it still feels really wet and doesn’t stay in a ball form, add a little more vital wheat gluten until it’s a sticky dough (but mold-able).
- Split dough into 12 – 16 pieces (depending on how large you’d like them – I went with 16)
- Roll these into balls and toss them in the sugar mixture until they are well-coated. Try to get all the little nooks and crannies for optimal crunchy, sugary goodness!
- Space out evenly on tray; no more than 6 – 8 on tray. I use a copper crisping tray – it works sooo well!
- Bake for 25 – 27 minutes.
- I have not used an air fryer for this recipe, so I’m not sure on the temperature and timing you’d need.
- You will know they are done when you can poke them and not dent them; they should feel very tight and solid.
Silly Little Haiku
I hope you like balls
Sweet sugary seitan balls
Put them in your mouth
Author
Protein Deficient Vegan
