Α breakfast idea for young and older children! Because I’m pretty sure that you smile with pleasure when you think of a chocolaty breakfast. Homemade cocoa puffs are easily made with materials we all have in our house. And so you’ll know exactly what you and you and your children eat. The next time they will ask you chocolate for breakfast, don’t grin, because you will have something homemade, without all these trans fat the store-bought products have.
As I said before these cocoa puffs are easily made, with very simple ingredients; flour, almond flour, honey, cocoa, egg white and yoghurt. What can tire you, or rather test your patience is their rolling. You have to roll them into small balls. I rolled them in the size of a chickpea, but I think it would be better even smaller. The dough will look a little, but the time you waste rolling it, would be endless! Therefore enlist your kids and roll them together, having fun! The next morning, set your table with IKEA tableware, like I did, and enjoy your handmade breakfast; because every day should begin as good as the food tastes!
Total time: 1 hour
- 3/4 cup (3.9 oz.) all-purpose flour, or spelt flour
- 1/3 cup (1.2 oz.) cocoa powder (preferably organic)
- 1/3 cup (1.4 oz.) almond flour
- ¼ cup (3 oz.) honey or maple syrup
- the egg white of a large egg
- 1 tbsp strained greek yogurt, 2% fat
- ¼ teaspoon salt
- a few drops of vanilla extract
- Sift the flour with the cocoa into the mixer bowl. Pour the almond flour, salt and stir again with a spoon.
- Add the remaining ingredients and turning the mixer on stir until everything combines thoroughly. You will have a firm dough that will not stick.
- Lay a 40X32 cm. (15X12.5 in.) pan with parchment paper and preheat the oven to 175o C /345o F.
- Shape small balls in a size smaller than a chickpea and place them in the pan.
- Bake for 15 minutes. In 7-8 minutes remove the pan from the oven, stir and continue cooking, to cook evenly.
- Let them cool completely and then store them in an airtight container. Cocoa puffs can be stored about 1 week.
PS. Today’s recipe posted for my candidacy in the “Food Blog Awards 2015”, particularly in the “Best Design & Site Architecture” category. If you would like to vote for me, login to your facebook account and click here. You should click the “like” button below the text. Thank you!
Recipe adapted from here.