MAISON LOÜNO

Our blends

MORGENBRØD and CEREAL BARS, 3 blends

MORGENBRØD and CEREAL BARS, 3 blends

30.50

T H E. M O R G E N B R Ø D. B R E A D.

This bread is inspired by the Scandinavian rye and seed bread (as Louise is half Danish), made with naturally gluten free ingredients). It’s incredibly flavourful, delicious toasted even after a few days, and can be enjoyed all year around, from summer gaspacho to morning tartines or winter comfort toasts. As all of our blends, our bread is organic, gluten free, vegan and sugar free.

T H E. C E R E A L. B A R S.

We like them to be filling, chewy and flavourful. They can be enjoyed alone or with nut butter, as they are or toasted. Perfect for breakfast or as afternoon snack, at home or to go. As all of our blends, these bars are organic, gluten free, vegan and without added sugar. The only sweetener is the raisins, vegan chocolate chips or medjool dates.

One bread blend makes a bread of ca. 350g and 12 slices.

One cereal bar blend makes appr. 5 generous muffins when baked as such.

Ingredients for the gf rye bread

Sunflower seeds*, gluten free oat flakes*, chia seeds*, psyllium husk*, flax seeds*, whole almonds* and sel de Guérande.

Ingredients for the raisin-cinnamon blend

Sunflower seeds*, gluten free oat flakes*, chia seeds*, psyllium husk*, sultanine raisins*, cinnamon* and sel de Guérande.

Ingredients for the chocolate-hazelnut blend

Sunflower seeds*, gluten free oat flakes*, chia seeds*, psyllium husk*, vegan chocolate chips*, roasted hazelnut bites*, medjool dates* and sel de Guérande.

* stemming from organic agriculture

Recipe (same for the 3 blends)

0. For the chocolate-hazelnut, cut out the whole fresh medjool dates into small bites

1. Pour all the ingredients in a mixing bowl and add 1,5 tbsp of oil (preferably coconut, otherwise olive), add 175 ml lukewarm water and stir well.

2. Cover a large baking cake tin for the bread and “plat à gratin” for the cereal bars with baking paper or use muffin mould and pour the dough evenly. Cover and let it rest overnight (it‘s important that it stays in the baking tin overnight) at room temperature.

3. Bake in a traditional oven at 180°C for 20 minutes, turn upside down and bake again for 30 minutes.

4. Let cool down, slice in small squares and bring it along with you anywhere!

NB: to bake as muffins, 35 min in total should do it.

NB: you can also use this baking tin.

You can also subscribe to these 3 blends.

Conservation

Before opening, check the date under the pack.

Once baked, the bars can hold for app. 5 days in towel, some place dry and away from direct light. After 3 days, we love them toasted.

Other info

The blends are made in an atelier free from gluten.

Our bars are made from naturally organic, gluten free, dairy and sugar free ingredients.

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