Homemade cereal type Chocapic

Ingredients

• 250 g wheat flour (all‑purpose type)
• 25 g unsweetened cocoa powder (unsweetened)
• 1 pinch salt
• 1 tablespoon baking powder (about 12 g)
• 40 ml avocado oil (or neutral oil) (high‑temperature oil, can be replaced by canola or sunflower oil)
• 2 tablespoon maple syrup (can be replaced by honey or white/brown sugar)
• 130 ml whole milk (can be replaced by plant milk for vegan version)

Instructions

1. Mix the dry ingredients

   In the mixing bowl, pour 250 g flour, 25 g unsweetened cocoa, a pinch of salt and 1 tablespoon baking powder. Mix well until you obtain a homogeneous powder.

   Time: PT3M

2. Incorporate the liquids

   Add 40 ml avocado oil, 2 tablespoons maple syrup and, gradually, 130 ml milk. Mix by hand (or with a mixer) until the dough forms a large soft ball.

   Time: PT5M

3. Form the dough

   Gather the dough into a compact ball. It should be slightly sticky but manageable.

   Time: PT2M

4. Prepare the sheet and preheat the oven

   Line a baking sheet with parchment paper. Preheat the oven to 170 °C.

   Time: PT5M

   Temperature: 170°C

5. Shape the cereals

   Take a small portion of dough, roll it between your fingers and flatten it with your thumb to form a small “petal” (or simply form small balls if you’re short on time). Repeat until the dough is exhausted.

   Time: PT15M

6. Baking

   Place the sheet in the oven and bake for 12 minutes at 170 °C. Watch the colour: they should stay pale, not golden.

   Time: PT12M

   Temperature: 170°C

7. Cooling

   Remove the sheet from the oven and let the cereals cool completely on the sheet. They will harden as they cool.

   Time: PT5M

Nutrition Facts

Calories

395

Protein

3.5 g

Carbohydrates

63 g

Fat

13 g

Fiber

3.3 g