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Muffin & Cake Base Mix - Gluten Free
Muffin & Cake Base Mix - Gluten Free
Muffin & Cake Base Mix - Gluten Free
Muffin & Cake Base Mix - Gluten Free
200 g

Muffin & Cake Base Mix - Gluten Free

89 kr
Tax included.
  • Ecological
  • Vegan
  • Gluten free
  • Completely without additives
  • Easy ready mix
Organic, gluten-free and vegan muffin and cake base mix on almond, buckwheat and tapioca flour and psyllium husk - handmade from the best ingredients! Completely without unnecessary additives and sweetened only with a pinch of birch sugar and real vanilla. Just mix with water, oil, salt and season or top with your favorite berries or fruits. Seder, freshly baked in 20 minutes!

The mix is ​​handmade from the best ingredients with extra love in Årsta, Stockholm - easily prepared and ready to munch in 20 minutes!

Användning / Dosering

Muffins: Set the oven to 175°C. Pour the contents of the bag into a bowl. Add 1⅓ dl of water, 3 tablespoons of melted coconut oil and a pinch of salt and mix together. For a slightly sweeter batter, you can add 2 tablespoons of agave. Press the batter into 8 muffin tins and bake for 20-25 minutes. Cake base: Use two bags of mix and double the amount of other ingredients. Pour the batter into a spring form (about 22 cm in diameter) and bake for 20 – 25 minutes. Feel with a skewer that it is ready. Allow the cake base to cool and then split in half to make two layers.

Förvaring / Förbrukning

Oöppnad förpackning: Dry and cool.

Återvinning / Sortering

Sorted like plastic.

ALMOND FLOUR*, buckwheat flour*, birch sugar, tapioca flour*, psyllium husk*, baking powder, bicarbonate, vanilla powder* (0.3%). *Organic ingredient. May contain traces of other NUTS and SESAME SEEDS.

Näringsdeklaration per 100 g:

Energi
1828 kj / 437 calories
Fett
25 g
Varav mättat fett
2 g
Kolhydrater
46 g
Varav sockerarter
2.4g
Kostfiber
7.8 g
Protien
13 g
Salt
0.2g

"Enjoy freshly baked muffins with no fuss at any time of the day - handmade ready mix with extra love on the best ingredients!"
– Renee Voltaire

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