Crater slice
Ingredients: For the dough: 250 g of Bake-Free sponge cake-muffin flour mixture 125 g erythritol a pinch of black salt (gives the egg flavor, can be omitted) 6 g organic...
You will love it too!
The simplicity and lightness of instant meals packed in a box. All of this gluten-free, 100% plant-based and free of artificial flavor.
Blog
View all-
-
Mozzarella
INGREDIENTS: 240 g sugar-free coconut yogurt 130 g cashews 2 g Mill & Folks Brewer's yeast flakes gluten-free 240 g water 1,5 teaspoons Himalayan salt 1 tablespoons agar-agar (6 g)...
-
Plum-walnut twist
Ingredients: For the dough: 200 g Bake-Free low-carb golden bread flour mixture half a packet of baking powder 30 g erythritol powder 20 g very thick coconut cream 260 g...
-
Tarragon cream ragout soup
Ingredients for 4 servings: 1 small piece of celery root (cleaned 170 g) 1 teaspoon coconut oil (4 g) 1 carrot (peeled 178 g) 2 spring onions (cleaned 30 g)...
-
Corn Pasta Soup
INGREDIENTS FOR 6 SERVINGS: 60 g Mill & Folks pea protein cubes Half a pack of Mill & Folks gluten-free pasta with red lentils (100 g) 285 g cooked corn...
-
Lemon-Walnut Muffin
Ingredients for 10 pieces: For the muffins: 200 g Bake-Free sponge-muffin flour mixture 100 g ground walnuts 125 g erythritol pinch of black salt half a packet of baking powder...
-
Sourcherry-poppyseed bars
Ingredients: Poppy filling: 150 g ground poppy seeds 100 g erythritol 75 g water 8 g of flaxseed flour Grated peel of 1 lemon Cherry filling: 400 g of frozen...
-
"Túró Rudi" Chocolate coated vegan curd rolls
Ingredients: For the curd: 50 g hulled millet 50 ml coconut cream 100 g water 40 g erythritol 1 bag of bourbon vanilla Peel of 1 untreated lemon 10 g...
