CAKE MIX WITH AGAVE FIBER BIO 300 g
whole grain rice flour*, buckwheat flour*, tapioca* (cassava starch), coconut sugar*, rice flour*, ground flax seeds*, agave inulin powder* (2%), gluten-free baking powder* (corn starch*, raising substances potassium tartrates and sodium carbonates), Himalayan salt (*Certified organic ingredient)
Nutritional value of 100 g
Energy value 1357 kJ / 325 kcal
Fat 18 g
including saturated fatty acids 2,3 g
Carbohydrates 34 g
including sugars 9,4 g
Fibers 1,9 g
Protein 6,7 g
Salt 0,55 g
Store in a dry and cool place.
Price per kg: 12,97 €
Method of preparation:
Preheat the oven to 180 degrees Celsius (without hot air). Line a round springform cake tin (about 24 cm) with baking paper. Pour 180 ml of natural yogurt into a large bowl, add 3 eggs and 100 ml of oil and mix thoroughly. Pour in the contents of the package and mix again. Pour the ready mass into the mold. Put any fruit on top (apples, peaches, blueberries, strawberries, etc.). Place into the oven on the middle level and bake for about 30-35 minutes. If you want to prepare cupcakes reduce the baking time to 25 minutes. For a vegan version replace eggs and yoghurt with vegan alternatives.