Petit déjeuner / Snack / Gluten free / Vegetarian
Choko Noir & Choko Noisette biscuits
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- 200g "flour" mix gluten free
- 2 eggs
- 5ml vanilla
- 110 g of vegetable yogurt
- 10 g rapeseed oil
- 1 sachet of gluten-free yeast
- Choko Noir spread
- Choko Noisette spread
Start by mixing together the eggs and vanilla.
Then add the vegetable yoghurt and the oil.
To mix together. Then add the flour and baking powder.
Mix well until the batter is smooth.
Form balls place them on a plate then press lightly with the thumb or the back of a teaspoon to form a small hollow then place the spoonfuls of spreads alternately then bake for 13 minutes at 180•C.
Treat yourself !