Ingredients
Ingredients: Plant protein (ground organic almonds, organic almond flour, organic apricot kernel flour), sweetener: organic erythritol, organic whey protein concentrate, organic whole egg powder, organic oat flour (gluten-free), raising agent: baking soda, salt, natural vanilla flavoring
Nutritional values / 100 g
| Energy | 1381 kJ/ 331 kcal |
| Fat | 18,6 g |
| Saturated fatty acids | 2,5 g |
| Carbohydrates | 38 g |
| Sugar | 4 g |
| Polyhydric alcohols | 29 g |
| Protein | 29 g |
| Salt | 1,3 g |
*Utilizable carbohydrates 9 g
Baking instructions
Cake base: Mix 300 g cake mix + 250 ml milk/ plant-based alternative. Then bake in a small loaf tin at 175°C fan oven for 35-40 minutes.
Pancakes: Mix 50 g cake mix + 40 ml milk/ plant-based alternative. Place 4 pancakes in a pan with coconut oil over a medium heat. Bake with the lid closed. Turn after a while.
May have a laxative effect if consumed in excess. Do not consume raw.
Baking tips
How can I improve my pancakes?
- The batter must not be too runny, between 40-50 ml per 50 g of cake mix, depending on the milk.
- The pan must not be too hot, and you must always put a lid on it, otherwise they will get too dark.
- Instead of milk, use a plant-based yogurt alternative to make them extra fluffy. We recommend cashew yogurt.
Top tips for cakes and muffins
- Line your baking tin with baking paper to make it easier to get the cake out.
- Add 2-3 tablespoons of nut butter to 1/3 of the dough and use it as the top layer for the cake. This makes it really moist.
- Mix the dough with a plant-based yogurt alternative instead of milk. We recommend 160g cashew yogurt.
