Mix 450 g Protein-bread gluten free bake mix with 5 g of dry yeast. Then add 3 dl of lukewarm water to the dry mix and stir it well. If you prefer using fresh yeast dissolve the yeast into the water before adding to the dry mix.

You want the dough to be a bit loose.

Put the dough in a bread pan and cover it with plastic wrap. Leave the bread to proof in a warm place for about 60 minutes until it has doubled in size.

Energy 263 kJ/64 kcal

Fat 3.6 g of which saturated fatty acids 0.0 g, carbohydrates  1.9 g of which sugars 0.0 g, protein 4.1 g, salt < 1 g, dietary fiber 3.2 g.

Vitamin C 104 mg/80 ref. value/130% of ref.v.

Vitamin B9 144 mg/200 ref. value/72% of ref.v.

Vitamin K1 71 mg/75 ref. value/94.3% of ref.v.

You can find the sprout mixes at Meny, Meny.no and in a selection of SPAR retail stores. Feel free to ask the general manager of the store if you can`t find the product you are looking for. You as a consumer have the power to influence what products are at your local store.

Keep refrigerated 1-4°C, rinse before use.

Withstands delicate heat treatment.

90% Broccoli sprouts

10% Red radish sprouts

Vitamin C, Vitamin B9 and Vitamin K1 .

Norske Spirer JSC pioneered in producing sprouts in Norway. Norske Spirer started producing in the first half of the 1980s. The company aswell as the market in general has come a long way since then. What originally started with two owners full of drive and a single production machine has now become a fully automatic industrial production line. The cornerstone of the company has always been food safety and quality.

Read more about Norske Spirer here

Try the sprout mix in a smoothie for added nutrition.

Or use it as garnish for your soup, add the sprouts just before serving.

The sprout mix works wonders as topping/filling on your pizza, taco or hamburger.