All - new Plant Hub ready mixes
JUNE 2, 2020, London
All - new Plant Hub ready mixes.
Created to satisfy all gluten-free and vegan cravings, inspired by our London restaurant, and now ready for you to make at home.
After a few years of working on how to make gluten-free and vegan bread and cakes in our London Restaurants in Neal’s Yard and Mare Street, we feel we have found a good balance between flavour, texture, and technique.
During this lockdown we have finally found the time to sit down and transform our favourite recipes into easy comfort food ready mixes, whilst still keeping the same quality of the original recipe people enjoy at the restaurant.
We are presenting to you 2 products, our GF Focaccia mixes, “Charcoal” and “Italian herbs”, and our Nomelette mixes, “Classic” and “Smoked paprika” (see appendix).
We are also creating a series of videos and live streaming on our website so people can follow step by step instructions and they can be inspired to create further recipes and dishes from our mixes.
Buon Appetito
Antonio & David
Our focaccia mix has been created to satisfy all gluten-free and celiac people who still crave and love a good old bouncy focaccia. We have been serving it in our London restaurant for a long time and now you can make it at home.
Visit our website www.glutenfreefocaccia.com
instagram: @glutenfreefocaccia
Tags: #glutenfreefocaccia #charcoalfocaccia
Downloadable high res images and Press kits: Download here
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Gluten Free Focaccia / Charcoal
INGREDIENTS:
RICE FLOUR, POTATO STARCH, TAPIOCA STARCH, MAIZE & BUCKWHEAT FLOUR, ACTIVE COCONUT CHARCOAL, DRIED YEAST, RAW CANE SUGAR, XANTHAN GUM.
NUTRITIONAL VALUES:
PER PACK (300G):
ENERGY 4279KJ / 1009KCAL FAT 2.5G
OF WHICH SATURATES 0.5G CARBOHYDRATE 222G
OF WHICH SUGARS 2.5G PROTEIN 19G
SALT 0.10G
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Gluten Free Focaccia / Italian Herbs
INGREDIENTS:
RICE FLOUR, POTATO STARCH, TAPIOCA STARCH, MAIZE & BUCKWHEAT FLOUR, DRIED YEAST, THYME, ROSEMARY, OREGANO, SAGE, RAW CANE SUGAR, XANTHAN GUM.
NUTRITIONAL VALUES
PER PACK (300G):
ENERGY 4279KJ / 1009KCAL FAT 2.5G
OF WHICH SATURATES 0.5G CARBOHYDRATE 222G
OF WHICH SUGARS 2.5G PROTEIN 19G
SALT 0.10G
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Gluten Free Focaccia Garlic.
INGREDIENTS:
RICE FLOUR, POTATO STARCH, TAPIOCA STARCH, MAIZE & BUCKWHEAT FLOUR, GARLIC, CORIANDER, PARSLEY, RAW CANE SUGAR, XANTHAN GUM.
.
NUTRITIONAL VALUES:
PER PACK (300G):
ENERGY 4279KJ / 1009KCAL
FAT 2.5G
OF WHICH SATURATES 0.5G
CARBOHYDRATE 222G
OF WHICH SUGARS 2.5G
PROTEIN 19G
SALT 0.10G
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Procedure:
Tip the focaccia mix into a mixing bowl. Pour 300 grams of tepid water or rice milk into the mix, beating with a whisk until you have a smooth, thick batter.
Add 50 grams extra virgin olive oil and combine until fully incorporated.
Add 6 grams of sea salt, and mix again.
Cover a tray with greased baking paper, pour the mix in, drizzle with extra virgin olive oil and leave in a warm place and leave to prove for 1 hour or until double in size.
Bake in a preheated oven at 230°C no fan (215°C fan) for 15-16 minutes, or until the focaccia is slightly golden - brown and cooked through.
Remove from the tray, drizzle over olive oil and sprinkle with salt flakes and leave to cool on a wire rack.
Slice, and serve warm.
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Our Nomelette mix has been created to satisfy all gluten-free and vegan people who still crave and love recreating egg omelette. Nomelette is fun to do and conforming to eat. While it does not taste exactly like eggs, it does not have to ~ it is delicious in its own right. We have been serving it in our London restaurant for a long time and now you can make it at home.
Visit our website www.thenomelette.com
Instagram: @thenomelette
Tags: #thenomelette #veganomelette
Downloadable high res images and Press kits: Download Here
The Classic Nomelette mix
Ingredients:
GRAM FLOUR, STARCH, SEA SALT, TURMERIC, PEPPERCORN MIX .
PER SERVING (25G): ENERGY 373KJ/88KCAL
FAT 1.1G
OF WHICH SATURATES 0.1G
CARBOHYDRATE 13G
OF WHICH SUGARS 0G
PROTEIN 5.3G
SALT 0.10G
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Smoked Hot Paprika Nomelette Mix
GRAM FLOUR, STARCH, HOT SMOKED PAPRIKA, SMOKED SALT FLAKES, GARLIC.
PER SERVING (25G):
ENERGY 373KJ/88KCAL
FAT 1.1G
OF WHICH SATURATES 0.1G
CARBOHYDRATE 13G
OF WHICH SUGARS 0G
PROTEIN 5.3G
SALT 0.10G
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Procedure:
Tip 25 gram (⅓ cup) Nomelette mix into a mixing bowl or blender. Pour 50 grams of water and 15 grams of extra virgin olive oil into the mix, beating with a whisk until you have a smooth, light batter (no lumps).
To cook, heat 1 tablespoon of extra virgin olive oil in a medium non-stick pan (28 cm diameter) and spread evenly around the pan. Pour the batter to the pan, making sure to cover the pan fully and evenly.
Cook on medium to high heat. Wait until it bubbles and firms up at the edges (approximately 2 minutes or until just set underneath).
Add your fillings to one side of the omelette - like roasted vegetables, roasted mushrooms, spinach, cheeze, etc, - check on our website for inspiration.
Use the spatula to gently fold over one side, creating an envelope and cook for 1 minute. Slide Nomelette onto a plate. Serve immediately.
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What is Plant Hub all about?
Plant Hub is a small food company that creates whole food quality and plant based products with respect and understanding of nature as a core.
Born through the experience of a restaurant and cafe based in Hackney, London, it has developed itself into a research and production centre for plant food exploration and development, working with organic, local and curated ingredients, to bring comfort food to the next level.
Keeping simple, easy to make for everyone, and fun!
David Bez
Creative Director & Founder
Having started his blog, Salad Pride, about making salads at his desk. At a time while healthy food was inaccessible, David brought his own ingredients into the office to make nutritious lunches. He began a blog in 2010 about his recipes which turned into international books called SaladLove, Breakfast Love and Supper Love. This love for healthy food led him to open Pride Kitchen café in Covent Garden serving plant powered lunches to the people of Central London.
Antonio Alderuccio
Chief Product and Sales Officer & Founder
Co-founder Antonio AKA The Rainbow chef is a classically trained chef, having run kitchens for some years and with his culinary background firmly based in his home, Sicily. Started as a one of the youngest night club owner in Italy, moved to London in 2015 to rediscovered himself through food.
Antonio’s passion can define as a short song line: Wine. A meaningful life draws upon a glass of wine and “la natura”.
Quality food, passion for a great ingredients, imaginative, a charming look, are the words that define this special life force.
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All the products are
available to buy at
https://www.glutenfreefocaccia.com/
https://www.thenomelette.com/
and soon across different healthy stores in London.
We would love you to try the mixes, and if you enjoy them as much as we do, share them with your audience tagging us.
@glutenfreefocaccia #glutenfreefocaccia #charcoalfocaccia
@thenomelette #thenomelette #veganomelette
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Press Contact
David Bez
Founder & Creative Director
hello@planthub.net
Plant Hub Ltd
217 Mare Street,
London E8 3QE
Downloadable images and Press kits:
Nomelette: Download Here
Gluten free focaccia: Download here
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