Flour magic flour mix 1kg PaleoLét

A few years ago, Flour Magic flour mix was created pioneering the complete replacement of wheat flour in a unique way in the world, made from paleo ingredients that are gluten-free and have a neutral taste. It is designed for those who are thinking about a simple, sustainable, long-term lifestyle change in the fast-paced world. Similar to traditional wheat flour, they would keep an alternative flour at home that is suitable for preparing any meal. They believe that in the long run, few people are able to eat variably from a few basic ingredients without craving for old dishes consumed in a paleo disguise - even occasionally.

The carefully selected ingredients complement each other in both their operation and mechanism of action. The high fiber content plays an important role in slowing down carbohydrate absorption.

Here are the ingredients grouped according to their "knowledge":

Tapioca starch: moderately high in carbohydrate content, with resistant starch content

Coconut flour: high in fiber, vitamins, and minerals

Golden flaxseed flour: high in fiber, vitamins, and minerals

Psyllium husk powder: water soluble plant fiber

Konjac flour: water-soluble plant fiber

The PaleoLét Lisztvarázs flour mix is the perfect alternative for replacing wheat flour entirely. I wholeheartedly recommend it to those with food allergies, diabetics, individuals struggling with weight issues, and to anyone who simply wants to take care of their own and their surroundings' health.

PaleoLét flour mixes provide a solution for the period until the disrupted balance of the digestive system is restored. To restore balance, it is important to adhere to the paleolithic lifestyle and parallelly regenerate the digestive system. Those who experience abdominal discomfort due to fibers or starch should also place special emphasis on digestive system regeneration, for which Herbaferm drops and Prefer capsules may be a good choice.

Recipes:

Bun

Mix 20g coconut yogurt (Aldi), 100g eggs (about 2 M-sized), 10g coconut oil, 5g lemon juice, and 30g warm water with a hand whisk. Fold in 100g Lisztvarázs, 4g PaleLét baking powder, and 3g salt with a spatula/spoon. Let it rest for 10 minutes. Preheat the oven to 180 degrees Celsius with the fan on. Gradually fold in 17g of Lisztvarázs into the batter as the oven heats up. Divide into three equal parts, shape them into flat disks with a few pinches of Lisztvarázs on top, and make cuts on the surface. Place them in a non-stick, perforated baguette baking tray on the preheated oven rack and bake for 40 minutes. Remove from the oven and cool on a rack until completely cooled.

Walnut bread

Beat thoroughly a 4M egg (211g). Add 180g of FlourMagic, 30g ground nuts, 8g PaleoLife baking powder, 5g salt, 2 tbsp(17g) coconut oil, 100g warm water (1 min in the microwave). Mix until smooth, then let it rest for 20-25 minutes. Finally, sprinkle 2 tbsp (24g) of FlourMagic on non-stick baking paper, place the dough on it, knead it a few times until it absorbs the sprinkled flour and becomes non-sticky. Shape into a flat disk and bake at 200 degrees Celsius in a preheated convection oven for 20 minutes, then reduce to 180 degrees Celsius for another 25 minutes. Cool completely on a rack, then you can slice it.

Chocolate snail

For 13 average 8 cm diameter snails, I mixed 4 M-sized eggs (217g cracked), 75g coconut yoghurt (ALDI), 15g lukewarm duck fat by hand whisk. Added 190g Lisztvarázs, 17g erythritol powder, 10g PaleoLét baking powder. Rested for 10 minutes, then sprinkled 30g Lisztvarázs on a baking paper and kneaded it under and over the dough gradually until it was stretchable without sticking. Rolled it out to 20*25 cm, and the dough was about 1 cm high. I brushed it with coconut oil, sprinkled two heaping tbsp. erythritol powder, two heaping tbsp. 20-22% cocoa powder, folded the edges slightly on the longitudinal side, then rolled it up from the bottom with the help of the baking paper. Sliced the roll with a string. Placed it into a 28 cm silicone round-shaped tray, sprayed the snails with coconut oil, and baked in a preheated 180-degree Celsius convection oven for 12-15 minutes.

Pancake

For 12 pancakes, mix 4 eggs, 100g FlourMagic, 400-500g dairy-free water with a hand whisk. Cook in a moderately hot (not sizzling hot) pan greased with oil until ready.

Nokedli

For 2-3 servings of dumplings, mix 4 eggs, 150g of flour, 2g of salt, and 50g of water, then drop it into boiling, salted water. Using a small-holed perforated spoon, cook the dumplings for about half a minute. Using a large-holed perforated spoon, cook for 1 minute. Drain, then rinse thoroughly under cold running water.

Created by: Kovács Ildikó

Homemade pasta

Mix 55 g eggs (smaller M-size) with 55 g Lisztvarázs. (As many grams of eggs as grams of Lisztvarázs are needed. Calculate 1 egg pasta per person.) Shape quickly by hand into a dough ball, sprinkling with 1 heaping tablespoon of Lisztvarázs both under and over, and roll out as thinly as possible on baking paper. Cut into strips with a pasta cutter/pizza cutter/knife, then in boiling water,

cook in salty water for 3-4 minutes, rinse thoroughly with cold water.

Breadcrumb

To bread what you want (e.g. meats, vegetables, etc.), first coat them with Flour Magic, then with egg, and again with Flour Magic. Fry in moderately hot oil until cooked through. If making meatballs, soak the dry bread roll in the Flour Magic, then add 1 heaping tablespoon of Flour Magic per 1 kg of ground meat.

Before frying, roll the meatballs in Magic Flour.

Breaded, creamy - Creamy cauliflower side dish

Creamy cauliflower stew with beef stew. I prepared a family portion by cooking 900g of frozen cauliflower in water until tender, covering it with about 3 fingers worth of water. I seasoned it with salt, pepper, and fresh parsley. While it was cooking, I made the roux. I pressed two cloves of garlic into 4 tbsp coconut oil, sautéed it briefly, then added 1 tbsp Lisztvarázs, which I toasted as well. I set it aside to cool for a bit, meanwhile I puréed 3/4 of the stew with an immersion blender and returned it to the stove. I finished the roux by stirring in a little over 1 tsp (um, it got away from me a bit, so the color is intense) paprika, then poured it into the simmering stew. I mixed 1 dl coconut cream with a little water and 1 tbsp Lisztvarázs, and added this to the simmering stew and closed the lid after a maximum of 1 minute.

Sponge cake

Separate 3 medium eggs, beat the egg whites with a pinch of salt until stiff peaks form, set aside. Whisk the yolks with 33g of erythritol until light in color. Add 20g of lukewarm coconut oil, 20g of freshly squeezed orange juice. Then mix in 55g of 'Lisztvarázs' and 4g of PaleoLét baking powder. Finally, gently fold in the egg whites with a hand whisk. Spoon the batter into a 20x20 cm baking dish lined with parchment paper, bake at 180°C with ventilation for about 30 minutes until done.

Created by: Kovács Ildikó

Pizza

Mix 2 eggs, 30g coconut oil/olive oil, 30g lukewarm water, add 145g Magic Flour, 3g PaleoLyfe baking powder, 3g salt, a pinch of Italian spice mix. Shape into a disk with your hands, then roll it out on a non-stick baking paper to about 30cm in diameter. For easier rolling, you can sprinkle a bit of Magic Flour under and over the dough. Add the toppings, transfer to a baking sheet, then bake in a preheated oven at 200 degrees Celsius for 15-20 minutes (depending on the toppings), on both upper and lower heat.

Lángos

2 small M-sized eggs, 100 g FlourMagic, large pinch of salt, large pinch of PaleoLife baking powder, 50 g almond milk mixed together, generously, really generously, palm with coconut oil, flattened, as thin as the dough allowed, fried in moderately hot coconut oil The topping is coconut yogurt and plant-based cheese.

8 pieces of palm-sized lángos were made from this ingredient.

Doughnut

For 11 pieces of 5 cm diameter donuts: 2 medium eggs (113g), 35g coconut yogurt (ALDI), 20g erythritol, 100g Lisztvarázs (+2 tablespoons (35g) for rolling), 5g PaleoLét baking powder.

First, I mixed the liquid ingredients with erythritol, then added the magic flour with baking powder. Let the dough rest for 10 minutes, then kneaded it with 2 heaping tbsp of magic flour on baking paper, rolled it out to about 2.5 cm thickness, cut it out, made a dent in the middle with my finger, and fried it in hot, ample coconut oil until both sides were golden brown.Make sure not to use too much flour for kneading, or the donut will be dense.

Plum dumplings (approx. 15 dumplings)

Boil 500g of sweet potatoes in salty water until soft, then cool to room temperature and mash. Add 1 large spoon of duck fat, 2 medium eggs, a pinch of salt, and 150g of magical Flour into the mixture. Once the dough is ready, roll it out to about 0.5 cm thickness on a non-stick surface, sprinkled with Flour. Cut it into 8x8 cm squares. Place a cinnamon-erythritol plum in the middle and shape it into a dumpling. Cook in boiling salty water until they rise to the surface, then boil for another 5-8 minutes. Drain well and roll in toasted ground erythritol nuts.

Ferrero Rocher balls

First, make the world's tastiest hazelnut cream:

I soaked 170g of dates in warm water for an hour, then drained them. I did not squeeze the water out of them.I put 100g of hazelnuts in the food processor, added the dates, a pinch of salt, 20g of Dutch cocoa powder, and processed until well combined.

Ingredients for the balls: 60 g ground hazelnuts 80 g hazelnut cream 50 g melted PaleoLét Belgian chocolate drops 50 g PaleoLét Flour Magic Pinch of salt 15 g coconut oil Put everything in the food processor, then cool the dough. Shape into balls, put a whole hazelnut in the middle, then chill again, followed by melted chocolate and roughly chopped hazelnuts.

Created by: Kovács Ildikó

Parmesan disc

Ingredients:

120 g grated, room temperature parmesan 7 tbsp. melted coconut oil 80 g sifted flour

1 egg yolk (no need for salt!)

Mix the ingredients together, then shape it into a roll, form it into a log, and let it chill in the fridge for 20 minutes. (This way it sets perfectly and is easy to slice!)

Handle the dough carefully, use a knife or kitchen spatula to lift it, and neatly place it on the baking sheet/tray while maintaining its shape. Bake in a 170-degree oven for 15 minutes, remember to flip it halfway through.

Created by: Kovács Ildikó

Waffle (for 4 people, for 8 pieces of waffle)

Mix 6 medium eggs with 40g erythritol. Add 200g Flour Magic and mix with a hand whisk. Finally, add 40g lukewarm coconut oil, 80g room temperature water. Spoon the mixture into the waffle maker and bake until done.

Pastry (egg-free)

I mixed 140 g Flour Magic, 3 g baking powder, 4 g salt, 10 g beer yeast flakes (optional), 50 g soft coconut fat, 40 g coconut yogurt, and 50 g water, carefully rolled it out on a silicone rolling mat, cut it out, scored the top, brushed it with ketchup, sprinkled sesame seeds on top, and baked it at 175 degrees for 12 minutes to finish.

Created by: Kovács Ildikó

Spaghetti

According to the usual recipe, for one person add as many grams of Flour Magic as the number of grams of the cracked egg. Mix them together, then knead with 10% of the amount of flour and place the dough in a pasta press (you can find it as a manual pasta press in stores). Press it into salty, boiling water, cook for a maximum of 1 minute, drain, rinse thoroughly with cold running water

tem, így lesz al dente állagú

Honey cookie

1 large baking tray, for 37 pieces of walnut-sized puszedli:

2 eggs (110g), 2 tbsp. coconut yogurt (ALDI) (100g), 160g honey, 75g lukewarm coconut oil, 270g Lisztvarázs, 1 tsp. (4g) gingerbread spice mix, 10g PaleoLét baking powder, pinch of salt. For the glaze: 1 small egg white, 5 tbsp. powdered erythritol, 1 tsp. lemon juice. Mix the ingredients for the dough thoroughly, preheat the oven to 180 degrees Celsius, with fan setting, then shape walnut-sized balls with wet hands, place them with 2 fingers distance on a baking sheet lined with parchment paper. Bake in the preheated oven for 12 minutes. While the 'puszedli' is baking, prepare the glaze. After the baking time, take them out, coat the 'puszedli' with the glaze, then put them back in the oven for another 3 minutes.

During baking, the dumplings spread into a puffy shape.

Bejgli

Ingredients for 1 large, 16-slice sweet roll:

2 medium-sized eggs

50g grated apple (peeled and squeeze out the juice if too juicy) OR paleo sourdough (since we add erithritol to the dough, do not expect it to rise, but it has an incredible emulsifying effect!! Our dough will be amazing! How to make sourdough from Flour magic ???? https://paleolet.hu/ahogy-mi-neveljuk-es-hasznaljuk kovaszkat/

30 g erythritol

150 g PaleoLét flour magic

1 tsp PaleoBaking powder

2 tablespoons melted pork, duck fat

10 g water (only for the sourdough version!!!)

1 egg for brushing the beigli

Poppy Seed Filling (for 1 portion of dough based on the above recipe):

100 g ground poppy seeds

60 g erythritol

1 tsp vanilla extract

4 tbsp apricot jam

1 orange zest

1 orange juice

1 handful of raisins, previously soaked in orange juice

Simmer the ingredients together, then cool and spread on the dough.

Walnut filling (for 1 batch of dough based on the above recipe):

100 g ground walnuts

50 g erythritol

1 tsp vanilla extract

4 tbsp apricot jam

1 orange zest

1 orange juice

1 handful of raisins, previously soaked in orange juice

Simmer the ingredients together, then cool and spread on the dough.

Sugar-free Walnut Filling (for 1 batch of dough based on the above recipe): 45 g freshly squeezed orange juice

8 g raisins

55 g soft buttery dates

55 g ground walnuts

Soak the raisins in orange juice for about 10-15 minutes, then add the softened dates mashed with a fork. Mix in the nuts, and finally add the raisins along with the orange juice.

Just mix the ingredients for the filling and it's ready for the dough.

Marzipan filling (for 1 batch of dough based on the above recipe):

150 g Almond flour (I used ground almonds)

50 g erythritol

3 g rum aroma

50-55 g water (enough to get a spreadable dough)

Just mix the ingredients for the filling and it's ready for the dough.

Preparation:

1. After mixing the dry and wet ingredients, knead the dough into a ball, then wrap it in plastic wrap and let it rest for about half an hour while you prepare the filling. 2. Roll out on a non-stick baking paper to a thickness of 0.3-0.5 cm, in a rectangular shape, then gently spread the chosen filling on top so that you fold the edges, followed by

Roll up the parchment paper lengthwise with the help of the baking paper. If you are making a puff pastry, sprinkle a little flour magic on the parchment paper before rolling out the dough onto it. Brush the roll with egg yolk, then with dried egg white. Carefully prick it after this. It's important to let it dry between the two coatings so that it turns out beautifully marbled ;-) If you're short on time, just brush it with beaten egg, prick it, and place it in the preheated oven.

4. Bake in a preheated oven at 175 degrees Celsius, using both upper and lower heat, for 40-45 minutes. (Oven-dependent, monitor closely in the last 10 minutes)

Gingerbread

170g Magic Flour

2 M-sized eggs

3 g PaleoLét baking powder

3 tsp Lucullus Gingerbread spice mix

120 g honey

Mix the ingredients in the order listed, then wrap in cling film and let it rest in a cool place for 30 minutes. Roll out on a surface sprinkled with flour magic to a thickness of about 0.5 cm. Cut out, then bake in a 175 degree Celsius convection oven for 6-7 minutes. Decorate with powdered erythritol mixed in egg white or lemon juice.

Depending on the size, you will get about 20 pieces of gingerbread from this batch.

Gingerbread glaze:

100g powdered erythritol, 1/2 egg white (approx. 16g), 3 drops lemon juice. Mix thoroughly, then pipe the meringue straight onto the tops of your buns.

Linzer

Depending on the size, you will need about 12 linzer cookies:

3 medium eggs (150 g), 55 g erythritol, 168 g "Lisztvarázs", 2 g baking powder, 4 tbsp (30g) coconut oil. Mix everything together, then let it rest in plastic wrap for 10 minutes. Roll it out on a non-stick surface dusted with "Lisztvarázs", to about 0.5 cm thick, cut out shapes, then bake in a preheated oven at 175 degrees with convection for 6-7 minutes.

Sportszelet

I put the ingredients into a food processor, chopped them with a knife, and mixed them until smooth. I pressed the mixture into a 20x20 cm oven tray lined with baking paper. After reaching the square shape, I took it out with the baking paper and smoothed the top with a rolling pin. I melted PaleoLét Belgian chocolate chips with coconut oil in the microwave for 1 minute (stirring every 15 seconds), then drizzled it over the

on top of the pasta. I let it cool completely for about 30 minutes, then sliced it.

Ingredients:

200g FlourMagic, 50g 20-22% cocoa powder, 83g erythritol, 100g lukewarm coconut oil, 120g hot water, 19g rum flavor, 5g vanilla flavor, 1 tsp lemon juice

The chocolate glaze: 80g of PaleoLét chocolate chips and 2-3 tsp oil.

Egg-free potato cookies

I placed 50g of raw sweet potatoes, 30g of coconut oil, 65g of Lisztvarázst, 2g of salt, 2g of baking powder, 30g of warm water, and 2g of apple cider vinegar into a knife grinder. Once it became creamy and homogeneous, I kneaded it with 1 tablespoon of Lisztvarázst on baking paper, rolled it out to 1-2mm thickness, sliced it, and baked it in a preheated convection oven at 165 degrees Celsius for 15 minutes until ready. It is done when it starts to turn slightly golden brown. If the middle area is less baked, it's worth breaking them apart.