Easy to handle dough, easy to shape and roll out, no need for two parchment papers for rolling. Can be easily shaped with a rolling pin. Can be filled with cocoa, nuts, poppy seeds to taste. It does not have a pronounced coconut flavor, the dough is easy to knead, and both raw and after baking it has a smooth, homogeneous texture. A truly delicious base for pastries, a reform version of the old familiar beigli.
Preparation: mix 40 ml of water, 30 ml of lemon juice, and 60 g of soft coconut oil with 4 room temperature M-sized eggs (approx. 220 g). Then mix with flour and let it rest in the fridge for 20 minutes. Knead quickly. Divide the dough in half, then roll it out on a silicone mat with a rolling pin to about 5 mm thickness. Fill with your desired filling (e.g. 200 g of ground poppy seeds with 200 g of eritrit, grated lemon zest, and vanilla, boiled in 50 ml of water). Roll it up using parchment paper, press the two ends together, place it on a baking sheet, brush it with egg yolk first, then with egg white, and prick it with a fork. Average baking time in a preheated oven at 180 degrees Celsius is 25 minutes.
Ingredients: tapioca starch, coconut flour, sweetener: eritrit, bamboo fiber flour, psyllium husk, gluten-free baking powder.
Produced in a facility that uses sesame seeds and nuts. Store in a dry, cool place.
Average nutritional value in 100g of flour mixture:
Energy kj/kcal: 812/196.1
Fat: 2.4g of which saturated fatty acids 2g
Carbohydrates: 39.4g of which sugars 4.9g
Protein: 5.3g
Salt: 0.0g
Fiber: 24.4g
Contains only naturally occurring sugars.
Preparation: mix 40 ml of water, 30 ml of lemon juice, and 60 g of soft coconut oil with 4 room temperature M-sized eggs (approx. 220 g). Then mix with flour and let it rest in the fridge for 20 minutes. Knead quickly. Divide the dough in half, then roll it out on a silicone mat with a rolling pin to about 5 mm thickness. Fill with your desired filling (e.g. 200 g of ground poppy seeds with 200 g of eritrit, grated lemon zest, and vanilla, boiled in 50 ml of water). Roll it up using parchment paper, press the two ends together, place it on a baking sheet, brush it with egg yolk first, then with egg white, and prick it with a fork. Average baking time in a preheated oven at 180 degrees Celsius is 25 minutes.
Ingredients: tapioca starch, coconut flour, sweetener: eritrit, bamboo fiber flour, psyllium husk, gluten-free baking powder.
Produced in a facility that uses sesame seeds and nuts. Store in a dry, cool place.
Average nutritional value in 100g of flour mixture:
Energy kj/kcal: 812/196.1
Fat: 2.4g of which saturated fatty acids 2g
Carbohydrates: 39.4g of which sugars 4.9g
Protein: 5.3g
Salt: 0.0g
Fiber: 24.4g
Contains only naturally occurring sugars.
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