„Chocolate-Rice-Crispy“ Mini Muffins

We went to a china shop last week and bought some delicious food. And we took some sticky rice flour. I already tried baking food using rice flour, but this time it was like an experiment. I used this rice flour as if it was wheat flour… And it turned out a little bit different than usually. Before I went vegan, I sometimes ate Chocolate Rice Crispies… I actually don’t know if they absolutely taste like them , because I didn’t eat them for a long time. So maybe you have to try it yourself!

Chocolate Rice Crispy Mini Muffins (15 servings):
– 3 Tbsp wheat flour
– 2 Tbsp puffed amaranth
– 2 Tbsp sticky rice flour
– 2 Tbsp brown sugar
– 1 Tbsp sugar-free cocoa
– 1/2 tsp baking powder
– 1/4 tsp salt
– 5 Tbsp coconut milk
– soya/rice drink

Mix the dry ingredients and then add the liquid ones. Preheat the oven to 180°C / 356°F and bake the mini muffins for 12-15 minutes. 

This week won’t be as stressful as the last ones, so I’ll probably get some recipes shared and take some more pictures. My week will start with a class test in 10 hours. Physics… So have a great Monday! 

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