My next #carnivore snack experiment. Really enjoy making ice-cream with raw egg yolks, also add raw egg yolks to my raw kefir and mix. Love that. But egg whites has a protective anti-nutrient called avidin (which binds to biotin and upsets my stomach). So I’m exploring ways to make use of my egg whites. Here, I used the handmixer with a buffalo mozzarella and sprinkled sea salt on top in protein bar holders. 60C for 14 hours in drier should remove avidin and make interesting bars. Lets see…