The growing interest in healthy eating encourages many to explore new and diverse ingredients in the kitchen. One such category is pseudocereals, which can be used similarly to traditional grains...
Ingredients for 4 servings: For the dough: 150 g Bake-Free sweet & savoury biscuits flour mixture 45 g sweetener 10 g organic cocoa powder quarter packet of baking powder (3...
Almond milk: Ingredients: 100 g blanched almonds 1 g konjac flour (half a teaspoon) 8 dl water a pinch of Himalayan salt a pinch of scorbic acid Preparation:Soak the almonds...
INGREDIENTS FOR 9 SLICES: For the sponge cake: 250 g of Bake-Free Sponge cake - Muffin flour mixture 125 g of erythritol a pinch of black salt half a packet...
INGREDIENTS FOR 9 SLICES: For the sponge cake: 250 g of Bake-Free Sponge cake - Muffin flour mixture 125 g of erythritol a pinch of black salt half a packet...
INGREDIENTS FOR 2 SERVINGS: half a pack of Mill & Folks Millet pasta Elbow (100 g) 25 g Mill & Folks Pea protein cubes (instead of meat) 75 g hot...
Ingredients for 2 servings: 25 g Mill & Folks pea protein cube 1 teaspoon of salt-free seasoning (2 g) 75 g warm/hot water for the pea protein cubes half a...
Ingredients: For the dough: 300 g Bake-Free Dough flour mixture 3 g of vanilla sugar 7 g of gluten-free instant yeast powder 3 g of black salt 75 g of...
INGREDIENTS FOR 2 SERVINGS: For the cresent rolls (for 4 pieces): 200 g Bake-Free Dough flour mixture 170 g lukewarm, sugar-free almond drink 50 g very thick coconut cream 30 g...
INGREDIENTS: Dough for 4 dumplings: 100 g Bake-Free Dough flour mixture 100 g lukewarm water 1 g black salt (optional) 1 g coconut flower sugar 25 g erythritol 0.5 bag...
INGREDIENTS: half a packet of Mill & Folks TWINS High-protein Millet pasta 100 g of cashews freshly squeezed lemon juice 100 g of sugar-free coconut yoghurt 2 tablespoons of gluten-free...
Ingredients: For the vanilla sponge cake: 200 g Bake-Free Sponge Cake - Muffin flour mixture 9 g sweetener (1:10) half a packet of baking powder (6 g) 245 g sugar-free...
INGREDIENTS FOR 24 PIECES: For the sponge cake: 250 g of Bake-Free Sponge - Muffin flour mixture 125 g of erythritol a pinch of black salt half a packet of...
