- 1 cup all-purpose flour (or gluten-free flour blend)
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/3 cup cane sugar (or coconut sugar)
- 1/2 cup almond milk
- 1 tbsp canola oil
- 1/2 cup peanut flour (I used PB2)
- 2 tbsp peanut butter
- 2 tbsp almond milk
- 2 tbsp cocoa powder
- Preheat oven to 350°.
- In a large bowl, mix together the flour, baking soda, baking powder and sugar.
- Slowly pour milk into the dry ingredients and mix well with a wooden spoon. Add the oil and mix again.
- Divide the mixture in two bowls. In one bowl, add the cocoa powder, and in the other one add the peanut flour, peanut butter and 2 tablespoons almond milk. Mix each until well combined.
- Transfer the peanut butter batter to a pastry bag fitted with a ¼-inch round tip.
- Holding the bag vertically, close to the baking sheet, pipe ¼-inch balls, leaving some space between each. Use a wet knife to cut each ball. This step will take you some time.
- Depending on your baking sheets size, you might have to make 2 batches.
- Bake for about 10-12 minutes, depending on the size of your cereals. Let cool for 5 minutes and remove from the baking sheet.
- Repeat the latest steps with the chocolate batter.
- Combine the peanut butter cereals with the chocolate ones and store in a airtight container.
- Cereals will stay fresh for about 1 month.
- Serving Size: 1/3 cup
- Calories: 220
- Sugar: 11g
- Fat: 6.5g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g