PLUS: Source of protein (18g / 100g) reduced fat content (5g per 100g)
Cocoa, the antioxidant of good mood.
INGREDIENTS
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Neutral oat flour 30 g
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Bitter cocoa powder 10 g
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Vegan Protein Cocoa and Moringa 25 g
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Almond flour 10 g
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Rice flour 20 g
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Albumen 100 g
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Vegetable milk to taste or water 10 g
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Baking powder 3 g
PROCEDURE
- Turn the oven on to 180° static.
- In a bowl combine all the ingredients with the flours, the Vegan protein Cacao & Moringa and finally the yeast.
- Mix everything well.
- Pour the mixture into a square pastry cutter (12x12) on a baking tray lined with baking paper and bake for 10 – 15 minutes on the lowest shelf of the oven.
- Tip: Once the cooking time is up, do the toothpick test to see if it's cooked through.
