Recipe: Easy

Ingredients for 24 Mini Muffins

– 250 gr. Type 0 flour

– 100 gr. Rice syrup

– 1 organic Lemon (will serve both the Peel and the Juice)

– 150 gr. Soya milk

– 17 gr. Organic Yeast (one sachet)

– 50 gr. Corn Seed Oil

– A pinch of salt



Grate the lemon rind (Attention: Do not grate the very bitter white part) and then squeeze the juice.

In a bowl pour the sifted FLOUR, grated LEMON peel and SALT. Mix and add the Rice syrup, SOY MILK, CORN SEED OIL, LEMON juice and finally the YEAST.

Pour into a mold for Mini Muffins and Bake at 170°C/325°F for about 15 minutes.




– 200gr. strawberries

– 30 gr. water

– 5 gr. Lemon juice

– 60 gr. Raw Cane Sugar



Blend Strawberries and lemon juice.

In a saucepan, melt the SUGAR with WATER. When the sugar has melted, add the blended STRAWBERRIES and LEMON JUICE.

Bring the sauce to a boil and continue to boil for about 3 minutes.



  • For a more pronounced sweetness, adjust the amount of rice syrup.


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