BAKING MIX FOR CARBOHYDRATE-REDUCED & GLUTEN FREE PROTEIN PASTRY with sweeteners
More than 90 % less carbohydrates than regular pastry.
A sweet, rich walnut-almond dough with aromatic walnut flour, a touch of Ceylon cinnamon and soft-fluffy crumb.
TASTE: aromatic, nutty, with a touch of delicate Ceylon cinnamon
The preparation is simple as always. For the single pack you need additionally 2 eggs. The dough can optionally be prepared with yeast.
For the preparation with yeast you need additionally (NOT INCLUDED IN PRODUCT!) 1 packet of dry yeast or ½ cube fresh yeast and ½ TSP honey or sugar to activate the yeast. The small amount of carbohydrates is completely digested by the yeast.
*) This product contains no wheat or other grains!
INGREDIENTS: 18 % Walnut flour*, almond flour*, free-range egg white powder, psyllium seed husks, citrus fiber, 1 % Ceylon cinnamon. Contains less than 2 %: rising agent sodium hydrogen carbonate, acidifiers natural gluconolactone and potassium tartrate, rock salt, sweeteners sodium cyclamate and sodium saccharin, antioxidant ascorbic acid (vitamin C). * = deoiled. May contain traces of other nuts, oilseeds, peanuts and shell parts.
You need additionally for one recipe (200 g baking mix):
• 2 eggs size M/L
• optional: 1 packet of dry yeast or 1/2 cube fresh yeast and 1/2 TSP honey or sugar to activate the yeast
PREPARATION WITHOUT YEAST from 200 g Baking mix:
Preheat oven to 175 – 185 °C.
1.) Pour 250 ml water into a mixing bowl and add 2 eggs.
2.) While stirring pour in the baking mix (200 g) and continue stirring for approx. 1 min.
3.) Shape a loaf, braided bun or several brioches with very (!) wet hands, place onto a baking sheet covered with baking paper and bake at 175 – 185 °C for approx. 60 min in a convection oven or approx. 80 min without convection. For small pastry reduce baking time by 10 min.
IMPORTANT! Do not open the oven during baking! Remove from oven and allow to cool on a wire rack.
TIPS FOR VARIATIONS:
PREPARATION WITH YEAST:
Dissolve 1 packet of dry yeast or 1/2 cube fresh yeast with 1/2 TSP honey or sugar in 250 ml warm water (max. 40 °C) and leave it covered for 30 min until the yeast forms a foam. Add the 2 eggs and follow the recipe above with step 2.). IMPORTANT! Bake only at 150 °C and extend baking time by approx. 15 min. The brioche turns out darker with yeast.
The freshly-baked pastry will keep for at least 5 days in the refrigerator and can be frozen for up to 12 months.
|WALNUSS-ZIMT BRIOCHE / WALNUT CINNAMON BRIOCHE|
|Durchschnittliche Nährwerte des verzehrfertigen Produktes / Nutrition facts of prepared product:|
|Pro / per 100 g||Pro Scheibe / per slice (30 g)|
|Brennwert / Energy (kcal)||174||52|
|Brennwert / Energy (KJ)||728||218|
|Fett / Fat (g)||10.8||3.2|
|ges.FS / sat. Fat (g)||2.0||0.6|
|Kohlenhydrate / Carbohydrates (g)||1.6||0.5|
|Zucker / Sugars (g)||1.1||0.3|
|Ballaststoffe / Dietary Fiber (g)||11.0||3.3|
|Eiweiß / Protein (g)||14.0||4.2|
|Salz / Salt (g)||1.1||0.3|
|Die angegebenen Werte unterliegen den bei Naturprodukten üblichen Schwankungen. / The values are subject to fluctuations as common in natural products.|
I love the flavour of this Brioche. It makes a difference to all the almond based products. I love it baked as bread with plum pieces in it, as Brioche buns and as bread.
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