Protein Banana Bread Mix – 400 g

Size: 400 g
Dosage: 400 g (1 pack)
Doses in the package: 1 

* Serving of dry mix
** Serving of baked mix with coconut oil and water

Flours 37,3% (rice flour*, almond flour, gluten‑free oat flour, tapioca flour), dried banana 22%, milk protein 17%, freeze‑dried banana powder 10%, coconut sugar*, raising agent* (corn starch*, raising agents: potassium tartrates, sodium carbonates), chocolate chips (cocoa mass, sugar), pecan nuts, sea salt, nutmeg*.

*From organic farming.

Allergens: For allergens see ingredients in bold. May contain peanuts and other tree nuts.

Preparation instructions

• Add 260 ml of milk or water and 60 g of liquid coconut oil to the mix (400 g).
• Mix everything thoroughly and let it stand for 2–3 minutes.
• Use a taller and narrower baking form, lightly grease it with oil, and pour the batter in evenly.
• Place in a preheated oven at 180°C, then reduce the temperature to 150°C and bake for 35 minutes.
• Let the finished product cool completely in the form. Finally, carefully remove, slice, and serve.

If you want to take your Banana Bread to the next level

• Add a fresh banana (ideally one that’s past its prime), baking powder, and a bit of milk.
• If you’re craving something sweet, feel free to add chocolate chips.
• This way, you’ll get a moister texture that melts in your mouth.

Warning

• Food product, with sugar.
• Store in a dry and dark place.
• Consume within 2 months after opening.
• Vilgain Ltd, CE.206, The Centro Buildings, 20–23 Mandela Street, Camden, London, NW1 0DU

Protein Muffin Mix – Chocolate 400 g

Size: 400 g
Dosage: 400 g (1 pack)
Doses in the package: 1 

*Serving of dry mix

**Serving of baked mix with coconut oil, eggs and water

Micellar casein isolate (emulsifier: sunflower lecithin) 25,7%, cane sugar, chocolate chips (cocoa mass, sugar) 14%, gluten‑free oat flour 13,2%, almond flour 11%, cocoa powder*, baking powder* (corn starch*, raising agents: potassium tartrates, sodium carbonates), ground cinnamon, Himalayan salt. Cocoa solids content in chocolate is at least 60%. *From organic farming.

Allergens: For allergens see ingredients in bold. May contain peanuts and other tree nuts.

Suggested Use

• Add 260 ml of water, 2 small eggs, and 80 g of liquid coconut oil to the mix (400 g), and mix everything thoroughly.
• Let it rest for 2‑3 minutes.
• Portion the resulting dense batter with a spoon into a muffin tray greased with oil in advance.
• Place in an oven preheated to 180°C and bake at this temperature for 15‑25 minutes, depending on desired doneness, so the batter remains moist.
• Allow the muffins to cool sufficiently before removing them from the tray.

Warning

• Food product with sugar.
• Store in a dry and dark place.

• Consume within 2 months after opening.

  Vilgain Ltd, CE.206, The Centro Buildings, 20–23 Mandela Street, Camden, London, NW1 0DU

Protein Brownie Mix – 400 g

Size: 400 g
Dosage: 400 g (1 pack)
Doses in the package: 1 

* Serving of dry mix
** Serving of baked mix with coconut oil and water

Flours 34,8% (gluten‑free oat flour, almond flour, rice flour*, tapioca flour), coconut sugar*, chocolate chips 18,6% (cocoa mass, sugar), milk protein 10,1%, cocoa powder*, peanut cream powder*, sea salt. Cocoa solids content in chocolate is at least 60%.

*From organic farming.

Allergens: For allergens see ingredients in bold. May contain other nuts.

Suggested Use

• For baking with top and bottom heat, preheat the oven to 190°C.
• If using convection baking, preheat the oven to 180°C.
• Add 90 g of liquid coconut oil or melted fat and 260 ml of milk or water to the mix (400 g).
• Mix everything thoroughly and let it stand for 2–3 minutes.
• Lightly grease the baking tin with oil and pour the prepared batter evenly into it.
• Place in the preheated oven and bake for 5 minutes.
• Then reduce the temperature to 180°C (for convection baking to 160°C), and continue baking for another 15–20 minutes.
• Let the finished product cool directly in the tin.
• Finally, carefully remove, cut into desired portions, and serve.
• Afterwards, store the finished product in a closed container in the refrigerator.

Warning

• Food product, with sugar.
• Store in a dry and dark place.
• Consume within 2 months after opening.
• Vilgain Ltd, CE.206, The Centro Buildings, 20–23 Mandela Street, Camden, London, NW1 0DU

Protein Muffin Mix – Forest fruit 400 g

Size: 400 g
Dosage: 400 g (1 pack)
Doses in the package: 1 

*Serving of dry mix

**Serving of baked mix with coconut oil, eggs and water

Micellar casein isolate (milk, emulsifier: sunflower lecithin) 26%, cane sugar, gluten‑free oat flour, almond flour, freeze‑dried forest fruit (raspberries 73,9%, blueberries 26,1%) 11,5%, tapioca flour, baking powder* (corn starch*, raising agents: potassium tartrates, sodium carbonates), Himalayan salt, Bourbon vanilla*.

*From organic farming.

Allergens: For allergens see ingredients in bold. May contain peanuts and other tree nuts.

Suggested Use

• Add 260 ml of water, 2 small eggs, and 80 g of liquid coconut oil to the mix (400 g), and mix everything thoroughly.
• Let it rest for 2‑3 minutes.
• Portion the resulting dense batter with a spoon into a muffin tray greased with oil in advance.
• Place in an oven preheated to 180°C and bake at this temperature for 15‑25 minutes, depending on desired doneness, so the batter remains moist.
• Allow the muffins to cool sufficiently before removing them from the tray.

Warning

• Food product with sugar.
• Store in a dry and dark place.

• Consume within 2 months after opening.

  Vilgain Ltd, CE.206, The Centro Buildings, 20–23 Mandela Street, Camden, London, NW1 0DU