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Cocoa and coffee cereals!
ingredients
servings
2
Type 00 wheat flour
20 grams
Rice flour
10 grams
Hazelnut flour
35 grams
Bitter cacao
10 grams
Agave syrup
45 grams
Soy yogurt
7 grams
Salt
to taste
Instant coffee powder
1 pinch
Desserts from Italy
Cocoa and coffee cereals!
Cocoa and coffee cereals!
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
When you love breakfast to the point of making cereals!
preparation
step 1
Being lazy, I used the blender with the small glass. Don't let the small doses scare you, a lot of stuff comes out, I assure you. Whether you use the blender or the bowl, you start in the same way: we throw in all the ingredients.
step 2
We operate the blender until we obtain a homogeneous mixture, if we work it by hand, the same thing but we use the wooden spoon.
step 3
Now let us arm ourselves with holy patience and begin to make the pallette the size of a walnut, a little less. I preferred to just dampen my hands (I wet them, then dabbed on the towel, so as not to wet the cereals), so as not to stick the dough to my hands.
step 4
We place our little ones on the baking sheet lined with parchment paper, when we are in the finishing straight we turn on the static oven at 180 ° (I used the oven).
step 5
Bake in a hot oven for 12 minutes, turn out and leave them, forget them for a few hours. Then come back, take a pile of them and feel how crunchy they are when you drop them on the table (33 years and I play with food, we are well!).
step 6
They are kept in a glass container, they lasted 3 days at home, but I advise you not to increase the doses too much because they are easy to do if necessary and have no preservatives and do not have a long shelf life.
