A lemon pistachio teacake. Zesty, nutty and moist topped with a light vanilla buttercream. INgredients: Flour, sugar, bicarbonate soda, salt, soy milk, vegetable oil, apple cider vinegar, vanilla paste, lemon juice, lemon zest, pistachio kernels, blue corn flower, dried orange peel, icing sugar. Allergens: Wheat Gluten, Pistachio, Soy Milk Approx size: 10 x 5 cm
Gluten Free*
Gluten Free*
Free from nuts, gluten, egg, dairy and refined sugars. A soft delicious vegan iced cake with maple syrup Toasted coconut & freeze dried raspberry garnish. Approx size: 5 x 10cm
Gluten Free*
Free from nuts, gluten, egg, dairy and refined sugars. A soft delicious vegan iced cake with maple syrup Toasted coconut & freeze dried raspberry garnish. Approx size: 5 x 5cm
A vegan twist on our original, crowned with a funky lemon icing with a walnut & pepita praline. Approx size: 5 x 10cm
Our autumn inspired little apple loaf with vanilla icing, pepitas & purple mallow petals. Approx size: 5 x 10cm
Your morning favourite now topped with an oat, pepita spiced crumble and filled with either Cherry or Apricot jam. This product is a vegan friendly spin off of our extremely popular muffin range with only a trace of wheat gluten.Ingredients/Allergens https://littlebertha.com.au/ingredient-list/
Gluten Free*
Our brownie classic now turned gluten free & Vegan. Flax egg and Nuttelex provide binding and fatty elements to the roasted almonds, fresh expresso coffee adds a savory hint to compliment the sweetness. (This slab size can be cut on request into 48 pieces)