BISCUITS WITH SPELT'S FLAKES AND OAT

  • Biscotti ai fiocchi di farro soffiati e avena

INGREDIENTI

100 g of Molino Rossetto organic puffed spelt
50 g di Molino Rossetto oat flakes
30 g of dark chocolate
80 g of raw cane sugar
1 teaspoon of Molino Rossetto baking powder
100 g of Molino Rossetto rice flour
50 ml of sunflower oil
30 ml of water
30 g of almonds

PREPARAZIONE

Combine all the ingredients.

Make some balls with a spoon and lay them down on baking tray lined with baking paper.

Dampen your hands and press every ball and bake to 180°C for 10-12 minutes.