{"id":8416,"date":"2021-11-24T13:08:02","date_gmt":"2021-11-24T11:08:02","guid":{"rendered":"https:\/\/www.charleroi-metropole.be\/2021\/11\/24\/een-revolutionair-nieuw-vieruurtje-voor-in-de-boekentas\/"},"modified":"2022-01-11T13:45:50","modified_gmt":"2022-01-11T11:45:50","slug":"the-woman-revolutionising-school-snacks","status":"publish","type":"post","link":"https:\/\/cm-site.fidelodev.be\/en\/the-woman-revolutionising-school-snacks\/","title":{"rendered":"The woman revolutionising school snacks"},"content":{"rendered":"

St\u00e9phanie Baras certainly doesn\u2019t shy away from a challenge. When launching Les Boudines<\/a>\u00a0in 2017, with her mini organic, vegan and gluten-free biscuits, the idea was to create a tasty product that was in keeping with her ecological values.<\/p>\n

\u201cI didn’t see the point of using low quality butter, milk or eggs to make biscuits. I would much rather use farm fresh butter on a good sandwich and use other ingredients to make biscuits,\u201d explains St\u00e9phanie. \u201cThis is why I choose high quality raw materials for my biscuits, such as almonds, hazelnuts or wholemeal flours.\u201d This means that, in addition to being healthy, the biscuits are also packed with nutrients.<\/p>\n

St\u00e9phanie also wants her biscuits to be accessible to everyone, even people with food intolerances. The products are vegan and gluten-free. Recently, she has brought out a new sunflower seed range, delighting the taste buds of people with nut allergies. \u201cFor me, it was important that all children (and adults, too) could eat these biscuits, pop them into their lunchboxes and share them with others. Above all, I wanted these biscuits to have a good crunch to them. My son is chief taste tester and signs off on the final recipes.\u201d<\/p>\n

Ecological approach<\/h2>\n

Stephanie also aims to reduce her ecological footprint as much as possible. She has designed her entire project around limiting the amount of rubbish produced. \u201cWe have very little waste. We have a container for cardboard, which is taken away once a month and is part of a recycling scheme. We have a standard workshop waste bin, which is emptied every three weeks.\u201d<\/p>\n

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The biscuit dough is allergen-free (no milk, butter\u2026)<\/figcaption><\/figure>\n