Homemade Fruit Loops Vegan (Print Version)
# Ingredients:
→ Base Dough
01 -
240 g almond flour
02 -
32 g arrowroot flour
03 -
80 ml almond milk
04 -
90 ml pure maple syrup
05 -
5 ml pure vanilla extract
06 -
28 g coconut oil, softened
→ Strawberry Flavour
07 -
18 g freeze-dried strawberries
08 -
16 g gluten-free flour or cassava flour
→ Blueberry Flavour
09 -
12 g freeze-dried blueberries
10 -
16 g gluten-free flour or cassava flour
→ Banana Flavour
11 -
12 g freeze-dried banana
12 -
16 g gluten-free flour or cassava flour
# Instructions:
01 -
In a large bowl, combine almond flour, arrowroot flour, almond milk, pure maple syrup, vanilla extract, and softened coconut oil. Mix thoroughly until a cohesive dough forms.
02 -
Divide the dough evenly into three separate bowls. For each bowl, add processed freeze-dried fruit powder and gluten-free flour according to desired flavour: strawberry, blueberry, or banana. Mix each until colour and mixture are uniform.
03 -
Take small portions of dough and roll into balls. Flatten slightly and place on a parchment-lined baking sheet. Using a piping tip or toothpick, pierce a hole at the centre of each disc to create a loop shape.
04 -
Bake in a preheated oven at 175°C for 6 to 7 minutes, or until set and lightly golden.
05 -
Allow loops to cool completely; they will firm up as they cool. Enjoy immediately or transfer to an airtight container for storage.
# Notes:
01 -
You may substitute tapioca flour for arrowroot flour and use any plant-based milk of choice.
02 -
Yield is approximately 4 servings or 4 bowlfuls.