- Gluten free crackers, baobab powder. High content of fiber, a lot of protein and Omega-3 fatty acids - you'll find it all in home-made cookies, gluten-free cranberry and baobab baked from the mixture Krakers. They are delicious, crispy and without gluten!
Pieces of dried large cranberry - Vaccinium macrocarpon (cranberry, sugar, sunflower oil) 23%, gluten-free oatmeal, sunflower seeds, flax seed mix (brown flax, golden flax), a mix of sesame seeds (white sesame, black sesame), flour from almonds (Cyperus esculentus), panel - powdered sugar cane juice, amaranth flour, 0.6% baobab fruit pulp, freeze-dried lemon juice, salt. Information about allergens; contains sesame and oats.
Nutritional value in 100g: energy value - 1880kJ / 448kcal, fat - 24g, including: saturated fatty acids - 2.9g; carbohydrates - 41g, including: sugars - 25g; fiber - 11g, protein - 13g, salt - 0,13g, Omega-3 fatty acids - 3,85g.
Do you like crispy crackers broken by the sweet-sour taste of cranberry? In that case, take some baking. Mixture of crackers, gluten-free cranberry and baobab, a little hot water and a well-heated oven are enough to create an excellent gluten-free snack. Such homemade baking tastes better than the one bought in the store, besides these crackers contain a lot of fiber and Omega-3 fatty acids.
Powder Crackers, gluten-free cranberry and baobab recommended for the preparation of crispy cakes without gluten. The product is suitable for adults and children over 2 years old.
Keep the product out of reach of children at room temperature. Product without aromas, dyes and preservatives.
Do not use in case of hypersensitivity to any component of the product.
Directions for use:
For the preparation of crackers, you will need: a mixture of crackers, gluten-free cranberry and baobab, and water. Shake the packaging, then pour the whole powder into the bowl, which should also pour 200ml of warm water. Mix thoroughly both ingredients and leave for a few minutes. Prepare the prepared mass on the baking tray, which should be previously laid with baking paper. Spread the dough into a thin layer (3mm). Place the baking pan in the oven, bake at 180 ° C. When the dough slightly stiffens (usually after about 5 minutes), pull out of the oven and cut into rectangles. Put the baking tray back into the oven, bake another 20 minutes. The last 5 minutes should be baked at 75 degrees. C. Let the crackers cool down before eating.
Net weight: 250g