Ingredients

Our mixes are made with INGREDIENTS YOU CAN ACTUALLY PRONOUNCE. NO PRESERVATIVES OR SKETCHY CHEMICALS HERE. ALL YOU'LL FIND ARE EIGHT OR LESS NATURAL FOODS YOUR BODY WILL LOVE.
here's the deal: WE USE protein & fibre-rich nut flour AS THE BASE, coconut sugar FOR SWEETNESS and starches from roots & seeds to give our baked goods the right texture. 

ALMONDS

Almond flour is made by grinding almonds into a fine meal, and we use it as the base for our mixes. Naturally grain-free and gluten-free, almonds are rich in protein, fibre and calcium.

COCONUT

Coconut flour is made by grinding dried coconut meat into a flour, providing structure and density to our chewy cookies. Coconut is high in fibre and naturally sweet - in fact, we also use coconut sugar to sweeten our cookies and cake mixes. Coconut sugar is an unrefined sweetener high in minerals and inulin fibre, which slows the rate at which it raises your blood sugar, making it relatively low on the glycemic index. This means no sugar rush and subsequent crash. While we try to keep our sugar content as low as possible, we prefer coconut sugar to other natural sweeteners for these benefits. 

FLAXSEED

These protein-packed little seeds are high in fibre and omega-3 fatty acids. Omega-3 fatty acids are classified as essential to the body, meaning we cannot make them ourselves and must get them from our diet. We only use ground flaxseed to improve absorption of these benefits.

COCOA

Cocoa is made by crushing whole cocoa beans and removing the fat or the cocoa butter.  What you're left with is a decadent chocolate-y powder rich in magnesium, antioxidants and polyphenols. Plus, it's delicious. This is magic dust as we like to call it is what gives our cupcakes their delicious flavour.

TAPIOCA

You know how most gluten-free baked goods kind of taste like cardboard? (We’re just being honest!) Well, the reason for that is gluten is a protein with a very gum-like texture. Typically, it is what makes breads soft and doughy and keeps cakes from tasting like concrete. Without it, you often end up with very dense and dry baked goods that don’t resemble their conventional counterpart. That’s where tapioca comes in: Tapioca is a starch derived from the cassava root, it is often used to make gluten-free baked goods taste glutinously delicious by adding that elastic texture to dense ingredients like almond flour.

ARROWROOT

A starch extracted from the tubers of tropical plants. Arrowroot starch is often used as a thickening agent in cooking/baking and gives our chocolate cake it’s bakery-like glossy finish.

PSYLLIUM HUSK

Psyllium is a form of fibre made from the husks of the Plantago Ovata plant seeds. It is a soluble fibre to aid in digestion and helps to give our pizza crust its doughy texture.

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