Kinder milk slices gluten-free and without milk
62 recipes
Pretzel coconut and cocoa gluten
ingredients
servings
1
Rice flour
50 grams
Eggs
1 unit
Honey
3 teaspoons
Natural mineral water
60 grams
Dry yeast for dessert
4 grams
Coconut oil
3 teaspoons
Bitter cacao
20 grams
Desiccated coconut
2 spoons
Desserts from Italy
Pretzel coconut and cocoa gluten
Pretzel coconut and cocoa gluten
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Pretzel coconut and cocoa gluten-free and lactose-free!
preparation
step 1
Divide the yolk from the album.
step 2
Mix together the egg yolk, honey and coconut oil (liquefied) then add the flour, cocoa powder, baking powder and coconut rapè. Add water a little at a time to make smooth.
step 3
Add finally the egg whites, mixing it from top to bottom to keep it alight.
step 4
Line with parchment paper the mold and once added to the mixture, add the coconut flakes. Bake at 180 degrees for about 20-25 minutes, checking again with the toothpick test!
