The basis of the gluten-free nut bread mix is ground walnuts and a high-quality gluten-free mix made from naturally gluten-free ingredients such as rice, potato, corn and buckwheat flour, tapioca and baking soda. In addition to being gluten-free, the bread mix also contains erythritol, which reduces the sugar ratio in the nut bread. The mixture is ready to mix with liquid ingredients (eggs, milk and oil) and then bake. The finished dessert tastes like homemade.

Preparation instructions: In a food processor or with a whisk, beat 3 eggs in a taller bowl until thick and creamy. Then add the milk and oil and fold in the mixture, mixing gently with a whisk. Pour into a greased and floured loaf tin and place in a preheated oven at 160 °C on top and bottom heat for 60 minutes or 140 °C hot air, but then extend the baking time by approximately 15 minutes.

3 eggs, 75 ml oil, 170 ml milk

Ingredients: Walnut kernels, self-raising gluten-free mixture (mixture (rice, potato, tapioca, corn and buckwheat), raising agents (calcium hydrogen phosphate, baking soda), thickener (xanthan gum)), sugar, erythritol, Belgian dark chocolate (cocoa mass, sugar, cocoa butter, soya lecithin, natural vanilla flavouring), baking powder, nutmeg, cinnamon. The cocoa solids content of dark chocolate is at least 54,5 %.

Tip. Prepare the chocolate glaze by melting the chocolate and adding 31% room temperature cream. Adjust the amount of cream to the desired consistency.

Administrative classification.

Country of production.

Storage: Store in a dark, cool and dry place.

Packaging.

Nutrition facts per 100 g

Energy value: 1 829 kJ / 435 kcal

Fat: 20,9 g

of which saturates: 3,2 g

Carbohydrates: 62,6 g

of which sugars: 23.3 g

Fibre: 2.8 g

Protein: 13.5 g

Salt: 0.2 g