Kate’s low carb muffin & cake base mix

High
fiber

-40%
CH

Ingredients:

tapioca starch, bamboo fiber, millet flour, chickpea flour, coconut flour, brown rice flour, chicory inulin 4%, psyllium husk fiber, salt, raising agent (sodium carbonates), antioxidant (ascorbic acid), acidity regulator (citric acid).

Size: 500 g

gluten free

Nutrition facts
	100 g flour mix	100g muffin	100g muffin RI%
Energy	1286 kJ / 307 kcal	1192 kJ / 287 kcal	14 %
Fat	1,8 g	16,9 g	24 %
of which saturates	0,8 g	2,2 g	11 %
Carbohydrate	53,1 g	27,2 g	10%
of which sugars of which polyols	1,4 g –	0,7 g 4,4 g	1 % –
Fiber	29,3 g	12,4 g	–
Protein	4,5 g	4,7 g	9 %
Salt	0,90 g	1,06 g	18%

Recipe suggestion

American pancakes

35 dkg kate’s low carb muffin & cake base mix
1.5 tbsp baking powder
1.5 tsp sugar
3 large eggs
4.5 dkg of melted butter
4.5 dl of milk
pinch of salt

Mix all the ingredients in a blender. Bake at low temperature, without oil, for about 1-1 minutes per side. When the top starts to bubble, turn them over. Served with fresh, seasonal fruits.

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Recipe suggestion

Fruity muffins

18 dkg kate’s low carb muffin & cake base mix
16 dkg of plain yogurt
48 g of oil
2 eggs
14 g ‘four times stronger’ sweetener
Seeds of a vanilla bean

Mix the yogurt, eggs, oil in a blender, then add the sweetener, vanilla and flour. Pour the muffin batter into the cups, let some fruits sink in each of them (e.g. raspberries, strawberries, blueberries, chopped peaches). Let them sit for 10 minutes and bake them at 180 degrees for 30-40 minutes.

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Meet Kate, our co-creator for low carb mix

The kids love it! :-) xxx, Kate

Kate loves long walks with her daughters.

She knows working out isn’t always the easiest, but she tries to commit. A few years ago, she started eating gluten free and felt more energetic. Together with Kate we created her favorite flour mix.

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