Martin really wasn’t a morning person. The first eye he opened looked so evil it made the cat run for cover. His morning grunt made the birds in the garden fall from the trees. When he looked at his own grumpy face in the mirror, he shrugged and said “wot?”. Something had to change! He invented a cookie recipe for people like him, because a better morning mood makes a better day. He started working with the best grin- and chuckle-stimulating ingredients like delicious little chocolate bits. It worked. As soon as he started baking, he started whistling, and the garden birds with him.
INGREDIENTS: gluten-free oats (40%), currants, sustainable (RSPO) palm oil, cane sugar, chocolate chips (7%)(cocoa mass 55%, sugar, cocoa butter, vanilla powder), coconut powder, tapioca flour, beetroot syrup, cocoa powder. Raising agent: sodium bicarbonate. All of our ingredients are organically grown.
AVERAGE NUTRITIONAL VALUES/100G: Energy 374Kcal/1576Kj; Proteins 4.6g; Fat 16g, of which saturates 11g; Carbohydrates 51g, of which sugars 26g; Salt: 0.03g.
ALLERGENS: May contain traces of hazelnuts and eggs.
Our bakery offers a range of organic gluten-free biscuits handbaked in small batches in Brussels. Our mission is to make cookies that taste fabulous using gluten-free ingredients. That way our products will appeal to everyone, including people who don’t have allergies or intolerances.
Our ingredients are organic and most of them come from local quality producers. No wheat, soy, corn or food additives (the famous « E » ‘s on food labels) are being used but alternatives such as buckwheat, tapioca or potato flour.
Our workshop is located in Brussels, at the crossing of the canal and the Senne river, where we create little indulgences full of taste in the true Belgian tradition.
We hear more and more people talking about “gluten-free”. But what exactly is gluten?
Gluten is a protein found in all bread flours such as wheat, rye, barley, kamut, etc.. Gluten is a fundamental element in bakery. It gives elasticity and suppleness to pasta, allows breads to acquire volume and softness.
But gluten can also slow the absorption of nutrients, including iron, calcium and vitamins. For those intolerant or allergic or suffering of the celiac disease, it can even result in very significant health problems, such as destruction of the intestinal wall.
All of our products are certified gluten-free.
Social and ecological responsability
Our cookies are being conditioned by the association «Travie», which contributes to the insertion of disabled people by offering them a useful employment. That way, about a dozen people are daily dedicated to the packaging of our products.
Moreover, our company tries to fight food waste by giving the broken or imperfect cookies to local associations. The broken speculoos are renewed by numerous gastronomic partnerships.
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