Description
Safi Free Carob muffin and sponge cake flour mix 1000 g
Cocoa-free, gluten-free, dairy-free, egg-free, no added sugar, soy-free, corn-free, potato-free, rice-free, baking powder-free flour mix for muffins or sponge cakes without added fat.
We use no animal products in our products, so our rangeis veganfree from contamination .
Try our other Safi Free products (pancakes, noodles, bread, etc.)
Ingredients:
Buckwheat flour, tapioca starch, millet flour, carob powder (12%), bulking agent (sodium bicarbonate), acidity regulator (citric acid), flavouring (vanillin crystal), salt
Average nutritional value per 100 g of flour mixture
| Energy | 1444 kJ / 341 kcal |
| Fat | 1,5 g |
| - of which saturated fatty acids | 0,4 g |
| Carbohydrate | 70,8 g |
| - of which sugars | 4,8 g |
| Fibre | 8,5 g |
| Protein | 6,8 g |
| Salt | 0,19 g |
No added sugar. Contains naturally occurring sugars.
May contain sesame seeds, mustard seeds, celery, nuts, sulphites!
Recipe:
Ingredients:
- 250 g of Safi Free Karobos muffin and sponge cake flour mix.
- 170 g lukewarm water
- 25 g 100% lemon juice
- 70 g erythritol powder - or any equivalent powdered sweetener/sugar
- 250 g pitted and squeezed sour cherries or raspberries/strawberries/ pitted squeezed cherries/ or any berries
- 100 g grated peeled apples/cucumbers (this can be omitted, only recommended for a softer texture!)
Preparation:
- Preheat the oven to 180 degrees C, spray silicone muffin tins with oil spray. (It is not recommended to bake in paper tins as they are not suitable for baking fat-free muffins.)
- In a bowl, measure out the water, then the lemon juice, add the powdered sweetener/sugar, grated apple/sugar and mix thoroughly.
- Then add the carob sponge flour mixture and mix with a hand whisk in quick strokes until creamy, at the very end add the well squeezed sour cherries (or other fruits) and pour the thick cream into the moulds.
- Bake in a preheated oven at 180°C for 18-20 minutes on the bottom-up baking function (baking time may vary depending on how juicy the fruit is)
- Leave to cool on a wire rack.
Notes:
- When made with icing sugar, about 50 g icing sugar is sufficient, as erythritol has a weaker sweetening power.
- Store the fruit muffins or sponge cakes at room temperature in a box or bag to keep them soft for a long time.
For more recipes (sponge cake, biscuits, waffles, etc.) visit our blog!
http://www.ehezesmentes-karcsusag-szafival-blog.hu
Recipe Idea #2: Gingerbread muffins
Video of muffin making:
Since the consistency of sponge cake is provided by the egg, eggless sponge cake is a more chunky consistency than traditional.
For more recipes, see the recipe for the egg yolk in this recipe.
For those who are neither egg-sensitive nor vegan, we recommend the recipe for the egg version (click on the link for the recipe).
You can find more recipes (e.g. waffles, Sacher cake, biscuits, banana bread, etc.) and videos for the flour mix on the Hunger-Free Slimming Safi site, the largest Hungarian 'free' recipe collection. Here you will find more than 3,500 tried and tested ideas for our products.