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Sempre Napoli

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  • Crater slice

    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...

  • Mozzarella

    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

    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

    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

    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

    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

    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...

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