One mix, plenty of possibilities.

Renée Voltaire Muffin & Cake Base Mix is a versatile gluten-free baking mix made with almond flour, buckwheat, tapioca and psyllium husk. Lightly sweetened with coconut sugar and real vanilla, it works as a base for everything from breakfast muffins to celebration cakes.

Add your favourite berries, fruit or other flavours and make it your own.

Why you'll love it

• Organic, gluten-free and vegan

• Works for muffins and cake bases

• With almond and buckwheat flour

• Lightly sweetened with coconut sugar

• No unnecessary additives

• Handmade in Stockholm

Ingredients

Almond flour*, buckwheat flour*, coconut sugar*, tapioca flour*, psyllium husk*, baking powder, bicarbonate of soda, vanilla powder* (0.3%).

*Organic ingredients.

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

Nutritional values per 100g

Energy 1828 kJ / 437 kcal · Fat 25g · Saturates 2g · Carbohydrates 46g · Sugars 2.4g · Fibre 7.8g · Protein 13g · Salt 0.2g.

How to bake

For muffins, add 130ml water, 3 tbsp melted coconut oil and a pinch of salt. Add agave for extra sweetness if desired. Divide into 8 muffin cases and bake at 175°C for 20-25 minutes.

For a cake base, use two packs and double the additional ingredients.

200g. Handmade in Stockholm, Sweden.