If you have followed me for a while now you may have caught on that I am both an avid holistic health advocate and that I love food. Two things that are close to my heart, but another is about ensuring there is a place for future generations to live and flourish, for that reason, we need to make a conscious effort to be sustainable.
Introducing your new best friend, our reusable baking mats are a great alternative to baking paper (which BTW is not recyclable?!). These mats fit perfectly on your oven trays and cake tins and can go in your oven up to 250 degrees. Little Pepino mats are made from BPA free, food-grade silicone which is safe for you and our planet.
Non-stick and super easy to clean
BPA and PVC free
Reusable and better for the environment
Not only are the great for roasting but you can use them for cakes and in circular tins
Not only will these stand the test of time but they are cheaper than buying reams of baking paper
You can also tailor them to your kitchen and cut them to size
Fridge, freezer and oven safe
To clean your mats rinse under warm soapy water, use a kitchen brush to clean off any excess or alternatively lay the mat on the top shelf of your dishwasher.
Just like baking paper please do not cut directly on the mats
They come in two sizes 30cm and 45cm.
Since using them I do not think I would use anything else. It really does sing to my heart and I am so grateful that I have come across such a beautiful businesses Banish and Little Pepino.
You can purchase yours today here.
For those who I had a cookies here is the recipe to make them for yourself (you're welcome)!
Choc Chip Malt Cookies
- 1 cup almond meal
- 30g cacao nibs
- 1/2 cup hulled tahini
- 1/4 cup rice malt syrup
- 1 tsp vanilla extract
Combine dry ingredients, then add wet. Bake for 13-15 minutes at 175 degrees.