For health reasons, I’ve been gluten-free for a couple of years now. Going gluten-free helped me eat more consciously. Basically, I now developed the habit of looking at the ingredients section of every food item; be it gluten-free or not. I try to lean towards organic products as much as possible. And luckily, there are a lot of healthy and organic gluten-free items we can choose from.
My number one go to brand is Schar. It’s a European brand, I think the company headquarters is located in northern Italy. Schar products tend to be a bit more expensive compared to other brands. I don’t really buy a lot of gluten-free products. My main gluten-free necessities are plain bread and the occasional pasta. The reason why I choose Schar even though it’s a bit expensive is that almost all their packaging materials are recyclable, even the plastic ones. I’m trying to be an ecological consumer as much as possible.
And recently I’ve discovered another brand. It’s called Superfood Bakery. I think this one is a UK brand. At our local ASDA, I found three of their products all of which are gluten-free, organic, and vegan friendly: Pancake Mix, Brownie Mix, and Cookie Mix. So far I have only tried the Pancake and Brownie Mix.
Both products come in packages of 200 and 287 grams respectively. A box of pancake mix produces around fifteen regular size pancakes. A box of brownie mix produces a medium brownie which you can divide in to sixteen small slices. Both mixes are very very easy to prepare, and below you can find how I prepare them.
- For half the box (100 grams), I put 100 ml of soy milk and start stirring the mixture. The box suggests another measurement, but I prefer a bit more soy milk in the pancake.
- I put a little amount of olive oil or rapeseed oil on the pan, heat the pan, and start pouring the pancake mix.
- I decorate my pancakes with raspberries and blueberries. I also put shredded coconut flakes on top. And finally, I add a little bit of maple syrup. Delicious!!!
- I put the suggested amount of water, agave syrup, and rapeseed oil into the brownie mix. I don’t use butter.
- I keep the brownie at the suggested temperature in the oven for 20 minutes. I let the brownie cool down at least for an hour.
Yeah, as you may have noticed, the whole brownie could not even make it to the photoshoot:) The cookie monster in the house left only two slices:) I guess that’s what happens when the brownies also have delicious chocolate pieces in them:)