Bake-Free Sponge Cake - Muffin - Cupcake flour mixture 900g

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

For making gluten-free, dairy-free, egg-free, soy-free, yeast-free, corn flour-free, corn starch-free, potato-free, rice-free, vegan, high in dietary fibre, no added fat muffins and sponge cakes.

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: 1431 kJ / 342 kcal

Fat: 2.5 g

– of which saturates: 0.5 g

Carbohydrate: 67 g

– of which sugars: 0.5 g

Fibre: 8.9 g

Protein: 9.3 g

Salt: 0.03 g

The average nutritional value of 100 g of baked, muffins and vanilla bar prepared according to the recipe: muffin:

Energy: 634 kJ / 151 kcal

Fat: 1.1 g

– of which saturates: 0.2 g

Carbohydrate: 46 g

– of which sugars: 0.2 g

– of which polyols: 16 g

Fibre: 4 g

Protein: 4 g

Salt: 0.01 g

The average nutritional value of 100 g of baked, muffins and vanilla bar prepared according to the recipe: vanilla bar:

Energy: 620 kJ / 148 kcal

Fat: 1 g

– of which saturates: 0.2 g

Carbohydrate: 45 g

– of which sugars: 0.2 g

– of which polyols: 16 g

Fibre: 3.9 g

Protein: 4 g

Salt: 0.01 g

Contains no added sugar.

Contains naturally occurring sugars.

Preparation instructions:

RECIPE FOR FAT FREE VANILLA BAR

Ingredients:

• 250 g flour mixture

• 90 g Erythritol

• 1 teaspoon of vanilla flavouring or ground vanilla

• 310 g room temperature water

Preparation:

Mix the wet and dry ingredients, then pour and process thoroughly. Immediately pour into a 24x24 cm silicone baking tin lined with baking paper and bake in a preheated 180°C oven for 25 minutes, baking top and bottom. You can spread with your favourite cream or jam to taste. Top with fruit or chocolate. Season with your favourite spices.

Storage: in a dry, cool place, protected from sunlight.