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Have you ever made your own breakfast cereal? These gluten-free, vegan chocolate and peanut pops taste particularly yummy with cold milk. However, they will also add an extra crunch to your breakfast paired with yoghurt and fruit. If you’re a fan of the peanut and chocolate combo, then you have to try this breakfast!
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mixture
How it's done
Mixture
In a bowl, mix the rice flour with all the other ingredients up to and including the rice milk. Halve the mixture, mix one half with cocoa powder and rice milk. Shape both halves into rolls (each approx. 2 cm in diameter), chill for approx. 30 mins.
To shape
Cut the rolls into pieces approx. 1 cm long, shape into small balls. Place the balls on a baking tray lined with baking paper.
To bake
Approx. 10 mins. in the centre of an oven preheated to 180°C, mixing the balls once. Remove the pops, leave to cool.
| Storage: | Store in an airtight tin. |
|---|
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