- Gluten free crackers. Do you like crispy crackers, but you refuse them because these stores contain gluten? You do not have to, you will prepare them yourself at home! Just a little water and powder Crackers are gluten-free chestnut and vanilla flour.
gluten-free oat flakes, chestnut flour 22.5%, flax seed mixture (brown flax, golden flax), sunflower seeds, a mixture of sesame seeds (white sesame, black sesame), vanilla pods 0.4%, salt. Information on allergens: contains oats and sesame.
Nutritional value in 100g: energy value - 2080kJ / 496kcal, fat - 31g, including: saturated fatty acids - 3.6g; carbohydrates - 36g, including: sugars - 5.9g; fiber - 8.9g, protein - 15g, salt - 0.15g, Omega-3 fatty acids - 3.85g.
Mix for the preparation of gluten-free crackers - Crackers gluten-free chestnut and vanilla flour. It's a quick and easy way to make a plate of delicious, crunchy cookies that smell of vanilla. An interesting flavored twist also provides the addition of chestnut flour. Crackers are not enough that they are tasty, they also provide a portion of protein that supports the growth and maintenance of muscle mass, as well as Omega-3 fatty acids. Chestnut-vanilla baked is also distinguished by its high fiber content.
Powder Crackers gluten-free flour of chestnuts and vanilla recommended for baking crispy cookies, especially recommended for people who can not tolerate gluten. Product for children from 2 years of age and adults.
Keep the product out of reach of children at room temperature. The product does not contain preservatives, allergens and dyes.
Do not use in the case of hypersensitivity to any component of the powder.
How to use:
Shake the bag with the bag, then pour the whole contents into a bowl and pour 200 ml of warm water. After thorough mixing, leave for a few minutes. Prepare a baking tray, lining it with baking paper. Pour the mass onto the baking tray and spread it evenly so that a thin layer of dough (approximately 3mm) is formed. Place the baking pan in the oven, bake at 180 ° C for 5 minutes (until the weight is slightly stiff). Remove the plate and cut the mass into rectangles, put it back in the oven and bake for another 20 minutes. For the last 5 minutes, reduce the temperature to 75 ° C. Leave the crackers to cool down.
Net weight: 250g