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Sarah O'Reilly

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Description

Grain Free Pastry

Storage: Keep in an air-tight container in the fridge for up to 7 days, or freeze for up to 3 months.

To use: Dust your workbench with tapioca flour, roll out 100g of dough using a rolling pin.

Ingredients: Almond meal, potato, tapioca flour, potato starch, olive oil, maple syrup, chia seeds, sea salt.

Home made in Australia with in a kitchen where peanuts, tree nuts, soy, milk, wheat, egg, cereals, crustacea, fish (including shellfish), sesame and lupin may be.

Primal Alternative grain free pastry

$17.20Price