Swedish Christmas baking, made gluten-free.

Renée Voltaire Gingerbread Mix brings together buckwheat, almond and tapioca flour with warming cinnamon, cloves and ginger for traditional Swedish pepparkakor.

Handmade with organic ingredients, coconut sugar and hemp seeds, this gluten-free and vegan mix makes beautifully spiced Christmas cookies without palm oil or unnecessary additives.

Why you'll love it

• Organic, gluten-free and vegan

• Traditional Swedish gingerbread flavour

• With cinnamon, cloves and ginger

• Made with almond and buckwheat flour

• Sweetened with coconut sugar

• Palm oil-free

• Made in Sweden

Ingredients

Almond flour*, buckwheat flour*, coconut sugar*, hulled hemp seeds*, tapioca flour*, cinnamon* (0.7%), bicarbonate of soda, cloves* (0.5%), ginger* (0.01%).

*Organic ingredients.

Allergens: Contains almonds. May contain traces of other nuts and sesame seeds.

Nutritional values per 100g

Energy 1984 kJ / 473 kcal · Fat 24g · Saturates 2g · Carbohydrates 47g · Sugars 24g · Fibre 5.6g · Protein 14g · Salt 0.2g.

How to bake

Add 3 tbsp agave syrup, 3 tbsp melted coconut oil and 2 tbsp water. Shape into a roll and refrigerate for one hour.

Slice thinly or roll out and cut into shapes. Bake at 165-175°C for approximately 7-15 minutes, depending on thickness.

250g. Made in Sweden.