Baking mix – containing only natural sweeteners

Our baking mix makes it easy to bake delicious cakes and desserts that are both gluten and sugar-free. Just add your favourite flavourings and let your imagination do the rest; chocolate cake, cupcakes, sponge cake, scones, waffles, pancakes – the list is endless!

Tip: If you want baked goods with an even lower calorie and fat content you can switch 1 dl oil for 1 dl fat-reduced quark. See the table below for nutritional values with oil or fat-reduced quark in comparison to similar mixes on the market:

Instructions:

• Preheat the oven to 175 degrees Celsius.
• Mix 4 eggs, 150 ml water and 100 ml oil together.
• Add the baking mix and whisk until the batter becomes smooth.
• Add your chosen flavouring, then pour into a greased and lined 9-10 inch (24 cm) round cake tin, or other tin of your choice.

Large cake: Bake for approx. 35 min. Cupcakes: Approx. 20 min.

Nutrition per 100 g dry mix:
Kcal: 225  |  protein: 13,9 g  |  carbohydrates:21,2 g (of which sugars 0,6 g)  |  fibre: 16,2 g  |  fat: 2,2 g

Net weight 340 g. Provides approximately 760 g of finished cake.

Ingredients:

Sweeteners erythritol and xylitol, corn starch, pea protein, sesame flour, fibre (from resistant corn starch, chicory, peas, psyllium), potato starch, leavening agent (sodium bicarbonate, disodium phosphate), salt, stabilizer (carrageenan), emulsifier (mono- and diglycerides), aroma, acidity regulator (citric acid).

Erythritol

Erythritol (Sukrin) is made purely from the natural polyol erythritol derived from GM-Free corn starch. It contains no artificial colours, additives or preservatives, and is naturally gluten-free. It contains no carbs, no calories and is non-glycemic. 

Xylitol

Xylitol is a sugar alcohol that is found naturally in fruits and vegetables, and is also produced in the human body. Xylitol has a GI of approx. 7-8.

Corn starch

Starch from corn that makes the cake moist and keeps it soft.

Pea protein

Complete vegetable protein from peas.

FiberFin

FiberFin is natural, gluten-free flour with a high content of resistant starch. FiberFin has a beneficial effect on digestion, bacterial flora and immune system. 

Sesame flour

Finely-ground sesame seeds where much of the oil is removed by cold-pressing. 

Fibre from chicory and psyllium husk

Plant fibres are used to provide the proper consistency and to increase the fibre content.

Potato starch

Starch from potato that makes the cake moist and keeps it soft.

Raising agents

Bicarbonate and disodium phosphate are the ingredients of regular baking powder.

Salt

Ordinary table salt (sodium chloride).

Stabiliser

Carrageenan is extracted from red algae. It stabilises the emulsification of water and oil under heat, and binds liquid to make the consistency more succulent. Note: We use natural carrageenan and not “degraded carrageenan”, which is prohibited in foods.

Emulsifier

Mono and diglycerides of fatty acids. Used to bind water and fat and to give the cake a nice crust and firm consistency. The fat is only from vegetable sources.

Aroma

A small amount of natural and concentrated flavouring, which gives the finished cake a great taste.

Acidity regulator

Citric acid. Acts as an acidity regulator, and also controls the raising of the cake.

Baking tips for Healthier Baking mix:

Scones

Mix a box of Healthier Baking mix with 100 g of cold, diced butter. A food processor is ideal for this purpose. Add 2 eggs, 80 g of quark and whatever tickles your fancy out of chopped nuts, chocolate, raisins etc. Shape into scones and bake for 15 min. at 200 degrees Celsius.

Tosca cake

Mix a box of Healthier Baking mix with 4 large eggs, 150 ml water and 100 ml oil. Stir into an even batter and pour into a greased cake tin. Place the cake in the oven and bake for approx. 20 min. at 175 degrees Celsius. In the meantime, brown 20 g of butter, 40 g of chopped almonds, 3 tbsp. of FiberSirup Gold and ¾ tbsp. of your flour of choice in a saucepan. After 20 min. of baking, spread the nut mixture over the cake and bake for another 15 min.

Marble cake:

Mix a box of Healthier Baking mix with 4 eggs, 150 ml water and 100 ml oil. Pour approx. 1/3 of the mixture into a separate bowl and add 2 tbsp. of cocoa powder and 2 tbsp. of Sukrin Gold. Place the mixture in layers, light-brown-light, into a greased bread tin. Make the marble pattern by pulling a knife through the batter at the end. Bake at 175 degrees Celsius for approx. 35 min.

Berry muffins

Cover 1-2 dl frozen or fresh berries in 2-3 tbsp. Sukrin Gold by mixing the two together. Mix a box of Healthier Baking mix with 4 eggs, 150 ml water and 100 ml oil. Pour the batter into muffin tins, divide the berries into the tins and bake at 175 degrees Celsius for approx. 20 minutes.

Lemon muffins

Mix a box of Healthier Baking mix with 4 eggs, 150 ml water, 60 g of oil, 90 g of sour cream and the juice and zest from one lemon. Pour the batter into muffin tins and bake at 175 degrees Celsius for approx. 20 minutes.

Coconut muffins

Mix a box of Healthier Baking mix with 4 large eggs, 150 ml water, 100 ml oil, 50 g of shredded coconut, 1-2 tbsp. of Sukrin Gold and 1 ½ tsp. of cinnamon. Pour the batter into muffin tins and bake at 175 degrees Celsius for approx. 20 minutes.

Chocolate muffins

Mix a box of Healthier Baking mix with 4 eggs, 150 ml water, 100 ml oil, 2 tbsp. of cocoa powder and 3 tbsp. of Sukrin Gold. Pour the butter into muffin tins and bake at 175 degrees Celsius for approx. 20 minutes.

Waffles

Mix a box of Healthier Baking mix with 4 eggs, 200 ml milk and 1 dl of oil/butter, 1-2 tsp. of cardamom and 2 tsp. of psyllium husk. Fry in a waffle iron and enjoy while the waffles are still hot.

American pancakes (lapper)

Mix a box of Healthier Baking mix with 400 ml skimmed buttermilk/regular milk, 2 eggs and 1 tsp. of baking soda. Fry in a medium hot frying pan, approx. 1-2 min on each side, until the pancakes are golden and firm.

Plum cake with nut topping

Mix a box of Healthier Baking mix with 4 eggs, 150 ml water and 100 ml oil. Stir to an even batter and pour into a greased cake tin. Place plum wedges on top and sprinkle over Sukrin Gold and cinnamon. Place the cake in the oven at 175 degrees Celsius and bake for approx. 30 min.

Mix 50 g of butter, 50 g of Sukrin Gold and 50 g of wheat flour (alternatively almond flour) in a food processor. Add in 50 g coarsely chopped nuts, 1 tsp. cinnamon, ½ tsp. cloves and ½ tsp. cardamom and mix well.

Remove the cake carefully from the oven after baking for 30 minutes. At this stage, the cake will still be raw on the inside, but a crust should have set. Spread the nut topping over the cake. Place back into the oven and bake for another approx. 20 min. Make sure the cake is baked all the way through before removing from the oven.

Chocolate cake

Mix a box of Healthier Baking mix with 4 eggs, 150 ml water, 100 ml oil, 2 tbsp. of cocoa powder and 2-3 tbsp. Sukrin Gold. Pour into a greased cake tin and bake at 175 degrees Celsius for approx. 35 min.

Carrot cake

Mix a box of Healthier Baking mix with 4 large eggs, 150 ml water, 100 ml oil, 200 g shredded carrot, 1 tsp. baking soda and 3 tsp. cinnamon. Whisk to an even batter. Bake in the middle of the oven at 175 degrees Celsius for 40 min.