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GF Guest Chef Series July - Raspberry Stresuel Muffins with Batak Berries


We’re launching our Gluten Free Guest Chef Series with Chef Nicolas Vergnole, a French Pastry chef who has trained in restaurants across the globe, from Sketch in London to the world famous Odette right here in Singapore.  

Chef Nicolas has created a Gluten Free Raspberry Streusel Muffin with Batak Berries for the Month of July, inspired by his grandmother’s love of freshly picked raspberries. The Batak Berry is both citrusy and spicy, and adds a level of contrast to the sweetness of the muffin and raspberry coulis, perfectly balancing the two flavours. Read his inspiration and experience here

Pack of 4 muffins will be presented in a beautiful gift box and we will be donating one meal per order to Foodbank Feed the City initiative. 


Raspberry Muffin with Batak Berries:
Buckwheat, Tapioca, Eggs, Coconut Cream, Coconut Sugar, Olive Oil, Raspberries, Coconut Flour, Honey, Batak Berries, Baking Powder, Salt Raspberry Coulis:
Raspberries, Agar Agar, Coconut Sugar Streusel: Butter, Brown Rice Flour, Coconut Sugar, Tapioca, Almond Meal, Guar Gum.

Allergens: Eggs, Tree Nuts (Almonds, Coconut)

Made in a kitchen where sesame and peanuts are also handled.

Please select ONLY Friday and Saturday for fresh delivery.

Quantity: 4 x 60g 


Serving Suggestions: Best served warmed.

Store in the fridge for up to 5 days. 

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