Reduced gluten content Substitution of 50% of walnuts by lupin flakes Source of fibres (5g for 100g) Rich in proteins (12% of TEI)


Our recipe

Rice flour – 20.8%

Whole eggs – 18.2%

Sugar – 18.2%

Butter – 10.4%

Chestnut flour – 5.2%

Walnuts – 5.2%

Standard lupin flour – 6.8%

Lupin flakes – 5.2%

Milk – 8.6%

Baking powder – 1%

Salt – 0.5%


Our process

Mix together the eggs, sugar & softened butter
Add the flour, salt & baking powder
Mix it all together with the warm milk
Add the markers (walnuts & lupin flakes)
Baking: 20 minutes at 180°C


List of ingredients

Rice flour, Eggs, Sugar, Butter, Chestnut flour, Walnuts, Lupin flour, Lupin flakes, Milk, Baking powder, Salt.

Allergens: Eggs, Dairy, Nuts, Lupin.


Associated products

  • No associated products at the moment
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