The Szafi Free Karobos muffin and sponge flour mixture is a gluten-free flour mixture rich in dietary fiber, with which you can easily make gluten-free muffins or cakes without the use of eggs and milk, which can also be included in the diet of vegans.

Cocoa-free, gluten-free, milk-free, egg-free, seed flour-free, no added sugar(1), soy-free, low-fat, corn-free, potato-free, rice-free, baking powder-free basic flour mixture for sponge cakes without added fat.

We do not use products of animal origin for our products, so the Szafi Free product line is guaranteed to be vegan, free from contamination.

Ingredients: Gluten-free flours (buckwheat flour, millet flour, sorghum flour), tapioca starch, carob powder, fiber (plantain husk flour), bulking agent (sodium hydrogen carbonate), acidity regulator (citric acid), aroma (crystal vanillin), salt. Karobos sponge cake/muffin recipe (for an 18 cm cake or 12 fruit muffins):
Ingredients:
·   250 g Szafi Free Karobos muffin/sponge flour mix
·   170 g of lukewarm water
25 g of freshly squeezed 100% lemon juice
·   70 g of Szafi Fitt powdered erythritol - or any equivalent powdered sweetener/sugar
·   For muffins, add approx. 250 g pitted and squeezed cherries or raspberries/strawberries/cherries/any berries
Preparation:
Preheat the oven to 180 degrees, grease a cake pan with dietary oil.
Measure out the water and then the lemon juice in a bowl, add the powdered sweetener/sugar and mix thoroughly.
·   Then add the karobos sponge cake flour mixture and mix with a hand whisk until creamy with quick movements, then pour the thick cream into the mold.
If you want to make fruit muffins or fruit sponge cubes, add them here.
Bake in a preheated oven at 180 degrees for 25 minutes on the bottom-top baking function. (for muffins, the baking time is approx. 18-20 minutes, depending on how juicy the fruit is)
Let it cool on a wire rack, then - in the case of sponge cake - cut it in half and fill it with your favorite cake cream, and finally put it in the fridge for a few hours.
Notes:
If you are not making a fruit sponge but a cake base, add 10 g of liquid oil or as much water so that the sponge is not dry!
After baking, you can spray the top with water or oil spray to make the sponge or muffin top softer.
If you make it with powdered sugar, approx. 50 g of powdered sugar is also sufficient, since the sweetening power of erythritol is weaker.
Fruit muffins or sponge cakes are stored in a box or bag at room temperature, so they stay deliciously soft for a long time. Refrigerate only if the cream specifically requires it.