Bake-Free Deep fried Flatbread - doughnut flour mixture 900g

Ingredients: millet flour [millet: Poland], fibre mixture (psyllium husk flour, bamboo fibre flour), tapioca starch, bulking agent (sodium bicarbonate), acidity regulator (citric acid)

Usage: For making scones, flatbreads and doughnuts that are vegan, gluten-free, dairy-free, egg-free, soy-free, yeast-free, corn flour- and corn starch-free, potato-free, rice-free, high in dietary fibre, does not contain added sugar and fat.

Made in a gluten-free plant.

Allergen information: Produced in a facility that also processes mustard, celery, sesame seeds, soy, nuts, sulfur dioxide, and sulfites. May contain traces of mustard and sesame seeds.

Average nutritional value per 100 g of flour mixture:

Energy: 1413 kJ / 339 kcal

Fat: 2.4 g

– of which saturates: 0.5 g

Carbohydrate: 65 g

– of which sugars: 0.5 g

Fibre: 11 g

Protein: 9 g

Salt: 0.05 g

The average nutritional value of 100 g of baked doughnuts prepared according to the recipe:

Energy: 1334 kJ / 322 kcal

Fat: 18 g

– of which saturates: 15 g

Carbohydrate: 42 g

– of which sugars: 0.3 g

– of which polyols: 9.2 g

Fibre: 5.5 g

Protein: 4.5 g

Salt: 0.02 g

The average nutritional value of 100 g of baked scone prepared according to the recipe:

Energy: 1626 kJ / 393 kcal

Fat: 26 g

– of which saturates: 23 g

Carbohydrate: 33 g

– of which sugars: 0.3 g

– of which polyols: 0 g

Fibre: 5.6 g

Protein: 4.6 g

Salt: 0.06 g

Contains no added sugar.

Contains naturally occurring sugars.

With this bag, you can make up to 15 flatbreads (20 cm diameter), or 75 doughnuts (5cm diameter) using the following basic recipes:

Recipe for 1 flatbread:

Ingredients:

• 60 g flour mixture

• 60 g lukewarm water (~40°C)

• 1 g Himalayan or Parajdian salt,

• Coconut oil for frying

Suggestion: Mix the ingredients and let the dough rest for 5 minutes. On a dry surface, stretch into a half cm thick circle and fry both sides in hot oil for about 1-1 minute.

Recipe for 5 doughnuts:

Ingredients:

• 60 g flour mixture

• 60 g lukewarm water (~40°C)

• 11 g Erythritol

• Coconut oil for frying

Suggestion: Mix the ingredients and let the dough rest for 5 minutes. On a dry surface, stretch into a half cm thick circle and cut out doughnut shapes. Fry in hot coconut oil for about 1-1 minute per side. Drain off excess oil with paper towels.

Storage: in a dry, cool place