Homemade Fruit Loops Vegan (Print Version)
# Ingredients:
→ Base Dough
01 -
28 g coconut oil, brought to room temperature
02 -
5 ml vanilla (real stuff)
03 -
90 ml maple syrup
04 -
80 ml almond milk
05 -
32 g arrowroot powder
06 -
240 g almond flour
→ Strawberry Flavour
07 -
16 g cassava flour or gluten-free blend
08 -
18 g freeze-dried strawberries
→ Blueberry Flavour
09 -
16 g cassava flour or gluten-free blend
10 -
12 g freeze-dried blueberries
→ Banana Flavour
11 -
16 g cassava flour or gluten-free blend
12 -
12 g freeze-dried banana
# Instructions:
01 -
Let the loops chill out till they're totally cool because they firm up as they sit. Dive in right away or stash them in a tight-sealing container for later.
02 -
Put your tray in an oven that's already hot (175°C). Let them bake for about 6-7 minutes till they feel baked through and just a bit golden.
03 -
Pinch off pieces, roll 'em into balls, flatten 'em a bit, and set them on a sheet lined with parchment. Use a piping tip or even a toothpick to poke a hole in the middle, so you’ve got a loop.
04 -
Separate the dough into three bowls. For each one, toss in the matching fruit powder and gluten-free flour for strawberry, banana, or blueberry. Give them each a good mix so they're evenly colored.
05 -
Toss almond flour, arrowroot flour, almond milk, maple syrup, vanilla, and softened coconut oil into a big bowl. Stir it all together until you get a smooth dough.
# Notes:
01 -
If you’ve only got tapioca, it swaps in fine for arrowroot. Use any non-dairy milk you love.
02 -
Makes about 4 bowls once you’re done.