Sandwich from deep fried flatbread
Ingredients: For the flatbread: 130 g Bake-Free Deep fried Flatbread - doughnut flour mixture 130 g lukewarm water 3 g Himalayan salt garlic powder, pizza spice mix to taste coconut...
Ingredients: For the flatbread: 130 g Bake-Free Deep fried Flatbread - doughnut flour mixture 130 g lukewarm water 3 g Himalayan salt garlic powder, pizza spice mix to taste coconut...
Ingredients: For the biscuits: 90 g lukewarm water 125 g Bake-Free Sweet & Savoury flour mixture 45 g sweetener 12 g organic cocoa powder 30 g almond flour 2 charcoal...
Ingredients for 6 pieces: For the dough: 140 g Bake-Free Noodles flour mixture 110 g water 2 g Himalaya or Parajdi salt a pinch of black salt Other ingredients: 50...
Ingredients for 3 servings: For the dough: 150 g Bake-Free noodles flour mixture 3 g Himalayan salt 117 g water For the filling: 50 g red lentils (measured dry) 10...
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...
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)...
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...
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)...
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...
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...
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...
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...
INGREDIENTS: For the sponge cake: 250 g of Bake-Free sponge cake-muffin flour mixture 125 g erythritol a pinch of black salt (only for the sake of the egg batter) half...