Paleolit Éléskamra keltes élmény universal natural taste liszt 300 g

Paleolit ​​Eléskamtra Ancient experience universal natural flavored flour mixture 300 g
Heavenly delicious natural taste, no ordinary paleo side-tastes... Conquer it yourself!

We would like to treat lovers of ancient cakes with the Celtic experience flour mix. We have succeeded in creating a basic flour that is harmonious and neutral in taste and offers the traditional (made from wheat flour) dough experience in texture, which we can adapt to our reform lifestyle according to our imagination. We can make a delicious and quick yeast cake without yeast.
CONTAINS REDUCED CARBOHYDRATES
LOW FAT CONTENT
HIGH FIBER CONTENT

We would like to treat lovers of ancient cakes with the Celtic experience flour mix. We have succeeded in creating a basic flour that is harmonious and neutral in taste and offers the traditional (made from wheat flour) dough experience in texture, which we can adapt to our reform lifestyle according to our imagination. We can make a delicious and quick yeast cake without yeast.
The Celtic experience flour mixture is made for those who like Celtic dough. For those who sometimes want to introduce their grandmother's delicious, soft and airy stale cakes back into their reform lifestyle or diet. Sometimes they want to put a freshly baked cocoa snail, jam bukta or a delicious pizza pillow on the breakfast table, to the great joy of the family. We recommend it wholeheartedly as a lunch package for school children, as well as for quick meals at work.
The cakes made from it are still delicious and soft the next day.

SALT-FREE AND SWEETENED-FREE PRODUCT. Depending on use, it is necessary to sweeten and salt.
With the generous portion of the flour mixture, it is more than enough for families, or it can also be prepared for guests. The finished cakes can be frozen and should be thawed at room temperature, and then reheated in the oven at 100 degrees.

In order to achieve a more delicate taste in the mixture, instead of the pungent baking soda, we use our own developed Paleolit ​​Éléskamra phosphate-free baking powder.

A natural product free of added additives, dyes, preservatives, aromas, and flavor enhancers, produced using only natural ingredients.
Grain-, sugar-, soy- and dairy-free Hungarian artisanal flour mixture.
It also does not contain coconut flour, konjac flour or yeast.

They can also be consumed by dieters if they want to cover their cake needs with a fiber-rich, slow-absorbing carbohydrate source. It provides a feeling of well-being for a long time, and due to its balanced fiber content, it can also have a beneficial effect on digestion. It slows down the absorption of carbohydrates, so it can also have a physiologically beneficial effect on our body.

We wholeheartedly recommend it to dieters, followers of the paleolithic lifestyle, and those who keep in mind a simple but healthy, varied daily diet.

It can be used to make cakes that are very similar to the old, familiar dough.

Ingredients: tapioca starch, food fibers (bamboo fiber flour, plantain seed flour), almond flour, sesame seed flour, Paleolit ​​Léskammer phosphate-free paleo baking powder (acidity regulator: tartaric acid, bulking agent: sodium bicarbonate, tapioca starch)


Average nutritional value in 100 g of flour mixture:
Energy kj/kcal: 1066.4/258.2
Fat: 2.8 g, of which saturated fatty acids are 0.9 g
Carbohydrates: 49.7 g, of which sugar is 0.2 g
Protein: 7.3 g
Salt: 0 g
Dietary fiber: 27.1 g

(Compared to the previous mixture, the energy content and carbohydrate content decreased and the natural dietary fiber content increased.)

Contains only naturally occurring sugars and fibers.

Made in a factory using sesame seeds and nuts.
To be kept in a dry, cool place.

Preparation proposal
Recipe on the packaging - sweet - Rolled striped cake
Recipe suggestion (it can be used to make cocoa snails, various stuffed pillows, bukta, sweet cakes. Savory bread, buns, pizza snails, meat-filled pillows, etc.):
Mix 3 M eggs (KB 165 g), 20 ml of fresh lemon juice, 120 ml of water, 25 g of soft coconut oil and 40 g of crystalline sweetener (erythritol, xylitol, glycine, etc.), then mix 200 g of the flour five. Rest the dough in a cold place for 30 minutes (or longer). Then knead the dough a little on a silicone sheet, on a lightly floured surface, then roll it out into a 30*24 cm sheet, floured from top to bottom. Brush with melted coconut oil, then sprinkle the mixture of 4 tablespoons of sweetener + 1 tablespoon of Dutch cocoa. Roll it up using the silicone sheet and cut the rod into 15-15 cm lengths. Cut it according to the attached photo and wrap both in a braided fashion. Place the two braids on top of each other in a bishop's bread lined with parchment paper and bake in an oven heated to 180 degrees for 35 minutes.

If the finished cake is cut into 12 slices, the carbohydrate content of one slice of cake is 11 g if a carbohydrate-free sweetener is used (e.g. erythritol or glycine).