Milk thistle flour is a fat-free and ground seed of milk thistle. Assistant No. 1 in the protection and cleaning of your liver! Helps to eliminate inflammatory processes in the liver, strengthens and cleanses it; struggling with allergies; reduces liver intoxication when taking medications and drinking alcohol; fiber contained in flour normalizes the activity of the gastrointestinal tract, lowers blood cholesterol and reduces the risk of diabetes, helps to reduce weight. It's important to know! Most importantly, it contains a rare and unusual substance, silymarin, useful for liver cells. This natural component restores damaged liver cells and provides the main beneficial properties of milk thistle. Recipe! Beetroot muffin with carrot icing. Ingredients : base: grated beets-400 g; flax flour 2 tbsp. l and hot water-6 tbsp. l (boil flaxseed flour with boiling water, let it brew for 5 minutes); milk-500ml; flour from milk thistle seeds-2 tbsp. l; butter-100 g. glaze: carrot juice-1 cup, cane sugar-50 g. Preparation : Pour milk into a bowl, add flaxseed flour and mix thoroughly. Then add the beets and leave for 5 minutes. Next, add milk thistle flour to the mixture, stirring thoroughly. Grease the cake pan with butter and put in the oven for 10 minutes, heated to 200C. In the meantime, you can do glaze. Pour carrot juice into a saucepan, bring to a boil. Pour cane sugar slowly, stirring continuously. After 5 minutes, remove from heat. Move the finished cupcake onto a plate, fill it with hot glaze and let it brew for 20-30 minutes. Ingredients: fat-free ground seeds of milk thistle. Nutritional and energy value per 100 g: proteins - 18 g; fats - 4.5 g; carbohydrates - 25.0 g; calorie content - 220.0 kcal. / 920.5 kJ. Contraindications Individual intolerance. Expiration date: 12 months.