Paleolit Éléskamra paleo császárzsemle flour mixture 185 g

Paleolit ​​Pantry Paleo Emperor bun flour mix
The ingredients for 6 crispy-shelled, soft, crumbly buns, which only require the addition of eggs, fat and water. A bread substitute that can be prepared quickly and easily, also in case you need to prepare something like this quickly.

CONTAINS REDUCED CARBOHYDRATES
HIGH FIBER CONTENT
NEUTRAL TASTE
RENEWED COMPOSITION!
Less tapioca starch, thus reducing the carbohydrate content. Higher fiber content, which slows down the absorption of carbohydrates. With the change, the dough is airier, lighter, softer and can be kept fresh longer. The buns can also be frozen. It is worth letting it cool at room temperature.

The ingredients for 6 crispy-shelled, soft, crumbly buns, which only require the addition of eggs, fat and water.

Thanks to the use of only 2 eggs, the baked bun does not have a strong egg taste, so the mixture also provides excellent results for those who do not like this in their savory baked goods made with seed flour.

We wholeheartedly recommend it to those who have been averse to stretchy doughs made from paleo flours, because this is sure to give you a sense of success, both in terms of the easy-to-work raw dough and the finished cake.

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 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 konjac flour, coconut flour and yeast.
We wholeheartedly recommend it to dieters, followers of the paleolithic lifestyle, and those who have a simple but varied reform diet in mind.

Ingredients: tapioca starch, sesame flour, bamboo fiber flour, flaxseed flakes, Paleolit ​​Living Room baking powder (acidity regulator: tartaric acid, bulking agent: sodium bicarbonate, tapioca starch), plantain flour, Himalayan salt.

Allergen material see. taken thickly.

Preparation suggestion: For 2 eggs, mix half a dl of water and 3 tbsp. melted fat/oil. Mix with the bread flour until smooth. It thickens after resting for 10 minutes. Shape as desired with wet hands, cut crosswise, then bake on parchment paper at 180 degrees for approx. for 25 minutes. You can sprinkle the top with seeds. It can be kept in the refrigerator for days.

Average nutritional value in 100g flour mixture:
Energy kj/kcal: 1203.5/291
Fat: 6.6g, of which saturated fatty acids are 4.2g
Carbohydrates: 47.9g, of which sugars are 0.3g
Protein: 9.7g
Salt: 1.8g
Fiber: 19.5g

Contains only naturally occurring sugars and fibers.

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