About two decades ago, my mother was diagnosed with gluten and dairy intolerance. I was studying nutrition at Kings College, London then and was already a qualified dietitian. So a lot of my time was spent on finding a solution for my mother’s diet that could ensure that her nutrition needs and cravings were both satisfied. It was then that I discovered Quinoa, but in India it was still not available. I got it back with me whenever I could and as much as I could, however, today that is not the case. Today, Quinoa is easily available.
Soya milk and yogurt were also discoveries I made then, so that my mother’s milk and curd desires could be met. Today, from soya to nut based products, there are multiple substitutes that one can avail if trying to avoid dairy.
Today, whenever I have a patient who I need to prescribe a gluten and/or a dairy free diet to, or someone who is avoiding these products approaches me with the complaint of not being able to meet their dessert needs, I identify and empathise with them. To help these set of individuals, we at Karamele have launched our range of Gluten Free Vegan Desserts. They are all natural and can be sugar free depending on individual needs.
Our Gluten-free cakes are made of Quinoa and Sorghum flour. These cakes have all 9 essential amino acids.. It also makes the cakes an indulgence rich in antioxidants, calcium, fiber, iron, magnesium, phosphorus, potassium, and vitamins B & E.
We use Organic Jaggery as a sweetener which further adds to your health by preventing free-radical damage, prevents anaemia being rich in iron, and also boosts immunity.