- Gluten free crackers. Japanese cuisine is not foreign to you? You will certainly appreciate the crispy snack prepared from the mixture of crackers, gluten-free poppy seeds and nori kelp. Baking crackers does not require much work or many additional ingredients.
Ingredients:
gluten-free oat flakes, sunflower seeds, flax seed mix (brown flax, golden flax), sesame seeds mix (white sesame, black sesame), sorghum flour, 10% poppy mix (blue poppy, white poppy), Nori 3 seaweed flakes %, salt. Information on allergens: contains oats and sesame.
Nutritional value in 100g: energy value - 1960kJ / 469kcal, fat - 26g, including: saturated fatty acids - 3,0g; carbohydrates - 38g, including: sugars - 1.2g; fiber - 9.5g, protein - 17g, salt - 1.0g, Omega-3 fatty acids - 2.68g.
Action:
Just one hour, a little warm water and a pack of Crackers, gluten-free poppy seeds and nori seaweed, so that your household members can enjoy the crispy crackers. The addition of poppy seed and nori seaweed gives the cookies an oriental character. The advantage of the product is not only the lack of gluten, but also a high content of fiber, protein and Omega-3 fatty acids. Due to the large amount of protein, crackers are recommended for people who care about the growth and maintenance of muscle mass.
Application:
Crack powder, gluten-free poppy seeds and nori seaweed dedicated to people on a gluten-free diet for baking crispy crackers. Product for adults and children over 2 years old.
Additional information:
Keep the product out of reach of children at room temperature. A mixture free of preservatives and dyes.
Contraindications:
Do not use in case of hypersensitivity to any component of the powder.
Directions for use:
Shake the bag with the powder. The contents of the package should be poured into a bowl, and then add 200ml of warm water. Mix whole and leave for a few minutes. After this time, put the baking sheet in baking paper and pour the mass onto the tray. Align with a thin cake (3mm). Put into the oven, the mass should be baked at 180 °. C for 5 minutes. When the mass stiffens, remove the baking tray from the oven and cut the cake into rectangles. Put in the oven again, bake 20 minutes, with the last 5 minutes lower the temperature to 75 ° C. Baked biscuits set aside to cool.
Net weight: 250g