BAKING MIX FOR LOW-CARB & GLUTEN FREE PROTEIN PASTRY WITH SWEETENERS
Christmas with Dr. Almond – there HAS to be delicious christimas cookies! We have developed 6 different baking mixes: for crispy speculoos, aromatic cinnamon stars, crumbly vanilla crescents, spicy gingerbreads, juicy coconut macaroons and deliciously nutty nut cookies.
Our Christmas Magic GINGERBREAD contains aromatic walnut flour and a selected choice of delicious spices.
NGREDIENTS: Almond flour, Walnut flour (deoiled), coconut flour (deoiled), golden flax seed flour (deoiled), citrus fiber. Contains less than 2 %: cinnamon, coriander, cloves, nutmeg, star aniseed, aniseed, cardamom, ginger, rock salt, Bourbon vanilla, sweeteners sodium cyclamate and sodium saccharin, antioxidant ascorbic acid (Vitamin C). May contain traces of shell parts, other nuts, oilseeds and peanuts.
| Weihnachtszauber LEBKUCHEN / Christmas Magic GINGERBREAD | |||
| Durchschnittliche / Nutrition facts: | |||
| Trockenmischung / Dry mix | Verzehrfertiges Produkt / prepared product | ||
| 100 g | 100 g | 1 Stück / piece (25 g) | |
| Brennwert / Energy (kcal) | 445 | 445 | 111 |
| Brennwert / Energy (KJ) | 1864 | 1865 | 466 |
| Fett / Fat (g) | 31.0 | 36.9 | 9.2 |
| ges.FS / sat. Fat (g) | 6.2 | 14.9 | 3.7 |
| Kohlenhydrate / Carbohydrates (g) | 5.8 | 3.1 | 0.8 |
| Zucker / Sugars (g) | 4.9 | 2.8 | 0.7 |
| Ballaststoffe / Dietary Fiber (g) | 25.5 | 10.2 | 2.6 |
| Eiweiß / Protein (g) | 22.9 | 19.4 | 4.9 |
| Salz / Salt (g) | 0.8 | 0.4 | 0.1 |
| Die angegebenen Werte unterliegen den bei Naturprodukten üblichen Schwankungen. / The values are subject to fluctuations as common in natural products. | |||
PREPARATION (for 20 Gingerbreads, 1 baking tray):
o 8 eggs size M (or 6 – 7 eggs size L)
o 100 g butter
o optional: 100 g chopped nuts of your choice
Preheat oven to 175 °C.
1.) Mix the eggs with 200 g Christmas Magic.
2.) Melt the butter and stir in. Optional: fold in chopped nuts of your choice. With wet hands, shape walnut-size balls, flatten them and place onto a baking sheet covered with baking paper. Tip: if the dough is too soft for shaping, refrigerate for 1 hour.
3.) Bake at 175 °C for approx. 12 – 15 min in a convection oven or approx. 15 – 18 min without convection.
After cooling, store in an airtight container and consume within 4 – 5 days.
TIP: Coat with low carb chocolate!
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