Sweet Flaxseed Flour Mix
Sweet Flaxseed Flour Mix
Sweet Flaxseed Flour Mix

Sweet Flaxseed Flour Mix

Low carb, Keto, Glutenfree, High protein, No added sugar, 100% Bio, High fibre, Vegan
2.99 € Sale price
/
Quantity
*Reduced carbohydrates. Contains up to 82% fewer carbohydrates compared to common wheat flour.

Your ideal companion for sweet pastries of all kinds. Ideal for cakes, muffins, pancakes, biscuits, Christmas biscuits and much more! We do not add any sugar and instead rely on the natural sweetness of coconut flour. This flour mix has only 9g of natural sugar per 100g and is keto-friendly, vegan, gluten-free and 100% organic. Absolutely ingenious and super versatile!

  • Rice Flour Free, Millet Free, Starch Free, Sugar Free, Preservatives Free, Without Flavors/Aromas, Yeast Free, Buckwheat Free, Wheat Free, Gluten Free, Dairy Free, Nut Free
  • Low Carb*, Keto, High Fibre, High Protein, Vegan / Plant Based, Vegetarian, Gluten Intolerance, Lactose Intolerance, Atkins Diet

Contents: 250g Flour Mix

    Average nutrition information per 100 g Baking Mix Linseed Flour Mix sweet
    Energy 1494 kJ / 359 kcal
    Fat 13 g
    - of which saturates 5,0 g
    Carbohydrate 13 g
    - of which sugars 10 g
    - of which polyols - g
    Fibre 31 g
    Protein 32 g
    Salt 0,11 g

    Ingredients: Coconut flour, golden flaxseed flour 30%, SOY flour.

    All agricultural raw materials come from certified organic cultivation.

    *Reduced carbohydrates. Contains up to 82% fewer carbohydrates compared to common wheat flour.

    Durability: Minimum shelf life of 14 days - Store in a cool and dry place.

    Compositions and nutritional values can change over time. This means that products with identical trade names but different compositions and nutritional values can be available in retail and the online shop at the same time. Generally the ingredients and nutritional values on the label of the product are correct and valid. In case of doubt please just get in touch with us.

    Preparation:
    Recipe suggestion: vegan cheese cake

    Dough:
    Linseed Baking Mix 250g
    erythritol 90g
    margerine 180g
    baking powder 2 TL (10g)
    salt 1 Prise (1g)

    Filling:
    margarine 140g
    soy yogurt 1000g
    erythritol 160g
    vanilla custard powder 2 Pck.
    lemon juice 2 EL

    1. PREHEAT. Preheat the oven to 180°C (top/bottom heat). Grease the springform pan (22cm) and line the bottom with baking paper.
    2. KNEAD. Mix the flour mix with soft margarine, erythritol, baking powder and salt. Knead thoroughly!
    3. FORM. Spread 2/3 of the dough on the bottom of the springform pan and form a 5 cm high rim with the rest. Cool the springform pan for 30 minutes.
    4. FILLING. Melt the margarine. Combine erythritol and pudding powder in a bowl and add half of the soy yogurt. Whisk until smooth and lump-free. Stir in remaining yogurt, melted magerine and lemon juice.
    5. BAKE. fill the filling in the springform pan and bake the vegan cheesecake on the middle rack for 60-70 minutes.
    6. ENJOY. let the cake cool completely before removing it from the pan and cutting it.

    Average nutrition information per 100 g Baking Mix Linseed Flour Mix sweet
    Energy 1494 kJ / 359 kcal
    Fat 13 g
    - of which saturates 5,0 g
    Carbohydrate 13 g
    - of which sugars 10 g
    - of which polyols - g
    Fibre 31 g
    Protein 32 g
    Salt 0,11 g

    Ingredients: Coconut flour, golden flaxseed flour 30%, SOY flour.

    All agricultural raw materials come from certified organic cultivation.

    *Reduced carbohydrates. Contains up to 82% fewer carbohydrates compared to common wheat flour.

    Durability: Minimum shelf life of 14 days - Store in a cool and dry place.

    Compositions and nutritional values can change over time. This means that products with identical trade names but different compositions and nutritional values can be available in retail and the online shop at the same time. Generally the ingredients and nutritional values on the label of the product are correct and valid. In case of doubt please just get in touch with us.

    Preparation:
    Recipe suggestion: vegan cheese cake

    Dough:
    Linseed Baking Mix 250g
    erythritol 90g
    margerine 180g
    baking powder 2 TL (10g)
    salt 1 Prise (1g)

    Filling:
    margarine 140g
    soy yogurt 1000g
    erythritol 160g
    vanilla custard powder 2 Pck.
    lemon juice 2 EL

    1. PREHEAT. Preheat the oven to 180°C (top/bottom heat). Grease the springform pan (22cm) and line the bottom with baking paper.
    2. KNEAD. Mix the flour mix with soft margarine, erythritol, baking powder and salt. Knead thoroughly!
    3. FORM. Spread 2/3 of the dough on the bottom of the springform pan and form a 5 cm high rim with the rest. Cool the springform pan for 30 minutes.
    4. FILLING. Melt the margarine. Combine erythritol and pudding powder in a bowl and add half of the soy yogurt. Whisk until smooth and lump-free. Stir in remaining yogurt, melted magerine and lemon juice.
    5. BAKE. fill the filling in the springform pan and bake the vegan cheesecake on the middle rack for 60-70 minutes.
    6. ENJOY. let the cake cool completely before removing it from the pan and cutting it.

    Oft gestellte Fragen


    Recently viewed