The typical quinoa flavour with its high protein content makes eating Italian pasta with an Andean flavour a unique experience for the most discerning palates. Adding to that a 25% Quinoa content and BioXXI’s Andean Pasta range is truly delicious!
The intense typical quinoa flavour with its high content of protein content makes of eating Italian pasta with Andean aftertaste a singular experience for the most demanding palates.
As per the package instructions.
Organic rice, organic quinoa.
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The balance of natural ingredients with an added touch of cocoa, allows these muffins to retain the delicious typical flavor characteristic of this baking, without compromising a good diet.
Heat the oven to 180° C. In a bowl, mix well the ingredients with 1 1/3 cups (315 ml) of water boiling. Let stand for 5 min. Add 1/2 cup (118 ml) of vegetable oil and mix well (dough will be of semi-liquid consistency and aroma to legumes, this will pass after baking). Place the mixture to fill 3/4 of each ramekin. Bake 30 minutes and let it cool before removing the muffins from the molds.
Gluten-free flour premix (cassava starch, chickpeas, lentils, peas), organic sugar, organic cocoa, flaxseed, sodium bicarbonate and cream of tartar.
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Delicious pancakes based on gluten-free flour for you to enjoy a healthy and nutritious breakfast.
Pour the premix in a bowl; add 2 eggs, 2 tablespoons of oil and 1 cup (240 ml) of milk, mix well, beating vigorously. You will get semi-liquid dough. Cook in a pan for about 1 minute on each side or until golden brown.
Gluten-free flour premix (organic quinoa, organic brown rice, cassava starch), organic sugar, vanilla powder, sodium bicarbonate and cream of tartar.
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