*Do not use the microwave to defrost or heat.
Defrost bread before thoroughly before slicing. From the freezer, place bread in the refrigerator overnight or leave it outside at room temperature for about 1-2 hours, or until it is possible to slice through the bread.
Do not defrost or heat in the microwave. Allow defrosting 10 minutes at room temperature. Bake in the oven at 170C for 4-6 minutes.
Almond flour, GF flour mix, egg white, honey, vanilla and almond extract, coconut oil.
Instead of using regular white flour, these mini muffins are made with almond flour. Almonds are rich in nutrients such as protein, vitamins, minerals, and antioxidants. They have a high content of monosaturated fats, too. This is an essential element to maintain cardiovascular health.
Intolerance in gluten or Celiac disease is a serious autoimmune long-term disorder and genetic, which harms the small intestines when gluten-containing foods are ingested. Gluten is a set of proteins that maintains the shape and holds the food together. It is found in foods particularly rye, wheat, oats, barley, some grains, and cereals. These mini muffins can make the coeliac's lifetime diet varied.
|Average Nutritional Values (serving size 1 mini muffin)||1 mini muffin|
|Total Fat||13 g|
|Saturated Fat||1 g|
|Total Carbohydrates||8 g|
|Dietary Fiber||2 g|
Store in the freezer for up to 3 months, well wrapped.
You can also store cookies and muffins at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.