Gluten-free pancakes
Faux gras with cashew nuts
Kale salad with sweet potato, apple and walnuts
Colorful spaghetti, which combines Andean cereals and rice for a tasty result.
Ingredients: Semi-complete rice flour*, quinoa flour* (12%), and amaranth flour*, spinach*, beetroot*, turmeric*.*from organic farming.
TIPS FOR USE: In a large volume of boiling salted water, cook for about 14 minutes (13 min. for "al dente" cooking). For best hold, avoid stirring. STORAGE CONDITIONS: Store in a dry, temperate place away from light.
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