Chestnut soft cake without cow's milk proteins and gluten-free

Contents

01
Ingredients
02
Recipe

A snack idea for the kids, dairy-free!

Ingredients

160g chestnut flour
150g maple syrup (or 1/3 less if you prefer it less sweet)
100ml hazelnut or almond milk
100g warmed hazelnut butter (use the unsweetened variety)
4 eggs
1 sachet of baking powder
1 pinch of salt
Vanilla (optional)

Why this product?

A hazelnut and cocoa spread, enriched with DHA, an omega-3 fatty acid essential for the baby's healthy development during pregnancy and breastfeeding.

For everyone

Crazy nut

Vegan spread rich in DHA

15€

DHA, which contributes to the normal development of the brain and vision of the foetus and breastfed baby

More than 50% hazelnuts

Palm oil-free, gluten-free & vegan

200 mg of DHA per 3 teaspoons (equivalent to a small fish)

New label, same formula!

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Recipe

Whisk the egg whites to stiff peaks.
Mix all the other ingredients together.
Gently fold in the egg whites with a spatula.
Pour into a cake tin,
Bake at 150°C for approximately 50 minutes.

You can also add a banana and use less sugar. The natural sugar in the banana will sweeten your cake. Plus, the banana makes it even more moist!

You can also fold in seeds, such as pine nuts, pumpkin seeds, or hazelnuts.

For an extra indulgent option: you can add our Crazy Nut hazelnut and cacao spread, to pack in nutrients whilst treating yourself.

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