100 g of Molino Rossetto organic puffed spelt50 g di Molino Rossetto oat flakes30 g of dark chocolate80 g of raw cane sugar1 teaspoon of Molino Rossetto baking powder100 g of Molino Rossetto rice flour50 ml of sunflower oil30 ml of water30 g of almonds
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.
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