Method Start by finely chopping an onion, then chop the button mushrooms and stir them in a pan with oil for 10 minutes, stirring occasionally. Meanwhile, drain the beans and rinse them under running water. Pour them into a bowl, add the cooked mushrooms, freshly...
Method In a bowl, beat the eggs and sugar until frothy. Add the butter, previously left at room temperature for 15 minutes, the ReFlavor Bilberry Peel Flour, the plain flour, the baking powder, and a pinch of salt. Knead, gradually adding the milk (or plant-based...
Method In a bowl, add all the ingredients and knead until the dough is soft and smooth; add one or more tablespoons of water if necessary. Let the dough rise in a bowl until it doubles in size. Using a rolling pin, roll out the...
Method In a bowl, beat the egg and sugar until frothy. Continuing to mix, gradually add the Oat Okara Flour ReFlavor, the flour, the baking powder, and finally the milk or plant-based drink. Heat a nonstick pan, grease it with butter or oil, and then pour in 2...
Method In a bowl, beat the egg and sugar until frothy. Add the diced butter, previously left at room temperature for 15 minutes, the ReFlavor Oat Okara Flour, the all-purpose flour, and the baking powder. Knead until smooth. Cover the dough with plastic wrap and let...
Method In a bowl, mix all the ingredients together until smooth. Shape the mixture into balls, flatten them with your hands, and place them on a baking sheet lined with parchment paper. Cook in a preheated static oven at 180°C for 12-15 minutes or in a non-stick pan...
Method In a bowl, mix all the ingredients together until the dough is soft and smooth; if necessary, add one or more tablespoons of water. Let the dough rise in the bowl until it doubles in size. Using a rolling pin, roll out the dough until it is 1-2 mm thick. Using...
Method In a bowl, beat the egg and sugar until frothy. Continuing to mix, gradually add the ReFlavor Rice Okara Flour, flour, baking powder, and finally the milk. Heat a nonstick pan, grease it with butter or oil, and then pour in 2 tablespoons of the mixture. Cook...
Method In a bowl, beat the eggs and sugar until frothy. Add the diced butter (previously left at room temperature for 15 minutes), the Rice Okara Flour, the rice flour, the baking powder, and the chocolate chips or dried fruit to taste. Knead until smooth. Cover the...
Method In a bowl, beat 100 g of egg whites at room temperature until stiff. Gradually add 200 g of powdered sugar and 30 g of ReFlavor Ginger Flour. On a baking sheet, using a piping bag or a spoon, form meringues with a diameter of 5 cm. Bake in a preheated oven at...
Method In a bowl, add all the ingredients and mix until you obtain a homogeneous dough. Let it rise at room temperature for 2 hours. Using a rolling pin, roll out the dough to a thickness of 6-7 mm. Cut thin strips as desired, roll each of them onto itself, and then...
Method In a bowl, beat 100 g of egg whites at room temperature until stiff. Gradually add 200 g of powdered sugar and 40 g of ReFlavor Orange Peel Flour. On a baking sheet, using a piping bag or a spoon, form meringues with a diameter of 5 cm. Bake in a preheated oven...
Method In a bowl, add all the ingredients and mix until smooth. Cover the dough with plastic wrap and let it rest in the refrigerator for 20 minutes. Roll out the dough with a rolling pin, cut out the cookies using cookie cutters, and arrange them on a baking sheet...
Method In a bowl, beat the egg and sugar until frothy. Add the diced butter, previously left at room temperature for 15 minutes, the ReFlavor Ginger Flour, the all-purpose flour, the potato starch, and the baking powder. Knead, gradually adding the milk, until the...
Method For the pastry: In a bowl, mix all the ingredients together until smooth. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes. For the cream: In a small saucepan, bring the milk and the ReFlavor orange peel flour to a boil. In...
Method In a bowl, add all the ingredients and knead until smooth and uniform. Divide the dough into small pieces and then roll each piece out with your fingers until you obtain small loaves about 1 cm in diameter and 6 cm long. Overlap the ends of each loaf to give...
