POYC SUKRIN G/F BREAD 250G

Chia bread

This bread is full of healthy ingredients and is so nutritionally well-balanced that it can truly be called a super bread. The bread is rich in fibre and easily digested proteins. Additionally, it contains Omega-3 and calcium from Chia seeds. The bread is free from egg, milk, gluten, yeast, sugar and soy. A slice of bread contains only 1.5 g carbohydrates, and tastes so similar to ordinary bread that it’s almost too good to be true.

• Free from gluten, egg, milk, yeast and soy
• Just add water, no kneading or raising necessary

Easy to make

The bread mix simply needs to be mixed with water, allowed to sit for 3-5 minutes, then shaped out to a bread onto a baking sheet. No kneading or raising is necessary. The bread stays fresh and juicy for several days, and is suitable for freezing. Tip: Slice the bread before freezing. Use a toaster to defrost the bread just before serving.

Nutritional information:

Instructions:

• Preheat your oven to 200 degrees Celsius.
• Place the Healthier Chia bread mix in a bowl and add 300 ml of water.
• Mix well and leave the mix to rest for about 3-5 minutes to thicken.
• Spoon directly onto a baking tray lined with parchment paper, and shape into bread or rolls with damp hands.
• Place in the oven and bake for about 60 minutes, until golden. (Rolls: about 25 min)
• Allow to cool completely on a rack.

The bread is best kept in a bag in the refrigerator, where it will last for 4 to 5 days. Can also be sliced and frozen.

Available in boxes of 250 g and 1 kg bag

Nutrition per 100 g dry mix:
Kcal: 328  |  Protein: 19,1 g  |  Carbohydrates: 7,0 g  |  Fibre: 36,4 g  |  Fat: 17,9 g

Ingredients:

Fibre (from sugar beet, chicory, peas, resistant corn starch), seeds and kernels (sunflower, sesame, flax), pea protein, flavour enhancer: erythritol, 4.8% chia seeds (Salvia hispanica), leavening agent (sodium bicarbonate, disodium phosphate), mineral salt (sodium chloride, potassium chloride).

Fibre from sugar beet, chicory and peas

Plant fibres used to get the correct consistency, and to increase the fibre content of the bread.

Resistant corn starch

Known as FiberFin – a natural, high-fiber (60% fiber) gluten-free flour, made from high-amylose corn. The fibre in FibreFin is known as resistant starch, which has a beneficial effect on digestion, bacterial flora and the immune system.

Seeds and kernels

Sunflower, sesame, flax: Natural seeds and kernels for good taste, high content of healthy fats, vitamins, minerals and fibre.

Pea protein

Complete vegetable protein from peas.

Erythritol

Known as Sukrin – made purely from the natural polyol erythritol, derived from e.g. GM-Free corn starch, pear, melon and mushroom. Erythritol is produced by a natural fermentation process and there is no artificial additives in Sukrin.

Chia flour

Flour made from ground Chia seeds. Chia seeds have a high content of essential fatty acids, proteins, antioxidants, vitamins and minerals.

Sodium bicarbonate, disodium phosphate

Sodium bicarbonate and disodium phosphate are the ingredients of regular baking powder.

Mineral salt

We add a little salt for flavour: sodium chloride (table salt) is used along with potassium chloride, which replaces some of the regular salt to ensure sodium levels are kept to a minimum.