Description
Made with Chickpea paste. GF: Gluten free. 17 g (per serving) protein. Banza: 17 g protein; 5 g fiber; 30 g net carbs (Per Serving: net carbs = total carbs – dietary fiber) vs Average Mac: 9 g protein; 2 g fiber; 45 g net carbs (Per Serving: net carbs = total carbs – dietary fiber). High fiber. High protein. Low glycemic index. rBST-free (No significant difference has been shown between milk derived from rBST-treated and non rBST-treated cows). Find us on Facebook, Twitter, and Instagram (at)EatBanza.
Ingredients
Chickpea Pasta: Chickpeas, Tapioca, Pea Protein, Xanthan Gum. Cheese: Cheddar Cheese (cultured Pasteurized Milk, Salt, Enzymes), Nonfat Dry Milk, Dry Buttermilk, Butter (cream, Salt), Salt, Cultured Whole Milk, Disodium Phosphate, Annatto And Paprika Extract (color), Lactic Acid, Silicon Dioxide (anticaking).
Prep
1. Bring at least 6 cups of water to a rolling boil. Add Banza, and stir immediately. 2. Cook to desired firmness, stirring occasionally. Approx. 8-9 minutes. Expect some foam. 3. Strain and rinse paste. 4. Pour 1/4 cup lowfat milk into warm pan, add cheese, and mix (Optional: Add 2 tbsp unsalted butter for a richer flavor). 5. Mix in cooked Banza, and enjoy!
