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Barrette di panna cotta al caffè e cereali

Ieri ho ideato una ricettina fredda semplicissima che è uscita così bene che non vedevo l'ora di condividere! Si tratta di barrette di panna cotta al caffè con una base di cereali croccanti (Rice Krispies) e cioccolato fondente. Se amate il caffè e la panna cotta dovete assolutamente provarla, basta seguire la ricetta qui sotto. INGREDIENTI: 5g colla di pesce 250ml panna fresca 50g caffè espresso 50g zucchero 1/2 cucchiaino estratto di vaniglia* 150g cioccolato fondente 35g Rice Krispies --- DECORO --- Cacao amaro PROCEDIMENTO: Preparare il caffè espresso e lasciare da parte per farlo raffreddare. Immergere i fogli di gelatina in acqua fredda per circa 10 minuti. Preparare uno stampo di silicone con 12 fori rettangolari*. In un pentolino, versare la panna fresca, lo zucchero e l'estratto di vaniglia. Accendere il fuoco e cuocere a fuoco basso fino a quando non inizia a sobbollire. Spegnere il fuoco, strizzare bene la gelatina e aggiungerla al composto insieme al caffè espresso. Mescolare fino a quando la gelatina non si sarà completamente sciolta. Versare il composto nello stampo di silicone e mettere in frigo per almeno 4 ore. Sciogliere il cioccolato fondente nel microonde o a bagnomaria. In una ciotola mescolare il cioccolato sciolto con i Rice Krispies e pressare il composto sulla superficie della panna cotta (solidificata). Riporre in frigo per altre 3 ore. Sformare le barrette facendo molta attenzione a non rovinare la forma della panna cotta. Decorare la superficie con il cacao amaro. Enjoy. NOTE: Puoi sostituire l'estratto di vaniglia con 1/2 bustina di vanillina. Se non possiedi quello specifico stampo in silicone si può usare uno stampo rettangolare o quadrato e poi tagliare le barrette con un coltello affilato. SCHEDA RICETTA: Se lo rifai fammi sapere! :)

Torta di avena e mele

Ecco un'idea per una colazione piuttosto sana: una torta senza farina, fatta solo con avena e arricchita con mele e uvette (sostituibili con gocce di cioccolato o frutta secca se preferite).
E' una torta primaverile e molto profumata grazie alla scorza e il succo di limone: consiglio a tutti di provarla. Trovate la ricetta qui sotto! INGREDIENTI: 130g farina di avena* 50g olio di semi* 2 uova 100g zucchero 2 cucchiai di limone 5g lievito per dolci 1 mela 30g uvetta o noci tritate* scorza di limone --- DECORO --- Fiocchi di avena PROCEDIMENTO: Preriscaldare il forno a 180°C e coprire con carta forno uno stampo a cerniera da 18cm di diametro. In una ciotola versare gli ingredienti secchi (farina di avena e lievito per dolci) e mescolare con una frusta a mano per eliminare i grumi. In un' altra ciotola sbattere le uova con lo zucchero con l'aiuto di uno sbattitore elettrico fino a renderle chiare e spumose. Versare poi l'olio, il succo e la scorza di limone continuando a mescolare. Lasciare le fruste e aggiungere gli ingredienti secchi a poco a poco. Incorporare con una spatola. Tagliare mezza mela a tocchetti e aggiungerla al composto. Infine aggiungere le uvette (ben strizzate dall'acqua in cui erano immerse) o le noci tritate e incorporarle velocemente senza mescolare troppo. Versare il composto nello stampo preparato in precedenza e decorare la superficie con la metà della mela avanzata tagliata a fettine e un po' di avena. Cuocere per circa 45 minuti (fare la prova stecchino per verificarne la cottura). Far raffreddare completamente prima di rimuovere dallo stampo. Enjoy! NOTE: La farina di avena si può acquistare o si può semplicemente fare tritando i fiocchi di avena con un robot da cucina. Ovviamente potete usare il burro sciolto al posto dell'olio ma in questo caso mettete 60g burro. Se scegliete di usare le uvette ricordatevi di metterle in ammollo in acqua fredda almeno un quarto d'ora prima in modo da farle ammorbidire. SCHEDA RICETTA: Se lo rifai fammi sapere! :)

Nougat Pillows Blondies

What kind of cereal would you pair with blondies? I guess everything would taste delicious but how about Nougat Pillows?? 🤩🤩🤩 Have you ever tried them? They are crunchy pillows with a creamy nougat filling. There are several brands that make this kind of cereal, I've tried some of them and they all taste delicious because I mean, how can you mess it up? But anyway I thinks they pair super well with blondies so here what i did: I took a classic blondies recipe and I've added Nougat Pillows in the middle and on the top. They turned out amazing: give it a try! INGREDIENTS: 120g vegetable oil 2 eggs 185g all purpose flour 250g brown sugar 1 teaspoon vanilla extract 2 teaspoons baking powder 1/2 teaspoon salt 45g Nougat Pillows* DIRECTIONS: Preheat oven to 350°F (180°C) and cover a 20x20cm (8x8-inch) square pan with parchment paper. In a bowl add the dry ingredients (all purpose flour, salt and baking powder) and set aside. In a bigger bowl pour vegetable oil and sugar and work with an electric mixer until the sugar is completely dissolved. Add the eggs and vanilla extract and keep beating until creamy. Stir in the dry ingredients and quickly mix until incorporated. The batter will be pretty thick. Finally add half the Nougat Pillows (I cut them in half to spread them more into the batter) and mix with a spatula. Transfer the mixture into the prepared baking dish, level out with a spatula or the back of a spoon and top with the remaining Nougat Pillows. Bake for about 30 minutes or until it starts to brown on the edges (cover it with parchment paper if it starts to brown too much on the surface). Remove from the oven and let it cool completely in the pan. Lift the blondies out using the parchment paper and slice into 16 squares. Enjoy :) RECIPE NOTES: I used 45g of this cereal since I only had the tiny box of cereal but if you have the whole box I highly suggest using more than that! Also, feel free to use any kind of cereal you like here, I bet they will be super delicious anyway. Store them in an airtight container at room temperature for 3-4 days or freeze. RECIPE CARD: If you make it let me know! :)

Trifogli farciti con Nutella e cereali

Ecco un'altra ricetta SUUUUPER VERDE perfetta per San Patrizio: 2 piccole tortine a forma di trifoglio farcite con Nutella e cereali al miele sbriciolati! Il verde è il mio colore preferito quindi sono abbastanza sicura che troverete moltissimi dolci di questo colore in questo blog 😅 Mi sono divertita un mondo a preparare queste tortine, spero che le proverete anche voi; di seguito potete leggere la ricetta e i vari passaggi per crearle! INGREDIENTI: 42g burro morbido 63g farina autolievitante 17g fecola di patate * 67g zucchero semolato 67g latte 1 albume grande colorante alimentare verde 1 cucchiaio estratto di vaniglia --- RIPIENO --- Nutella Cereali al miele sbriciolati PROCEDIMENTO: Preriscaldare il forno a 180°C e coprire con carta forno una tortiera a cerniera dal diametro di 18cm. In una ciotola versare gli ingredienti secchi (farina e fecola di patate), mescolare e lasciare da parte. In una ciotola più grande lavorare con lo sbattitore elettrico il burro morbido e lo zucchero fino a renderli cremosi. Versare l'albume e continuare a mescolare. In modo alternato, aggiungere il latte e gli ingredienti secchi. Aggiungere qualche goccia di colorante verde e incorporare con una spatola fino a quando si otterrà un verde brillante. Versare il composto nella tortiera e infornare per circa 20 minuti. Lasciar raffreddare completamente prima di rimuoverla dallo stampo. Ritagliare la torta con delle formine per biscotti e poi affettare orizzontalmente con un coltello affilato ricavando due tortine (fare molta attenzione perchè la torta è molto soffice e si sbriciola facilmente!) Distribuire la Nutella su una delle due tortine, cospargere con cereali al miele sbriciolati e coprire con l'altra tortina. Enjoy! NOTE: Puoi anche usare amido di mais o frumina al posto della fecola di patate. Non buttare gli scarti della torta!! Puoi usarli per fare delle buonissime palline di torta ricoperte di cereali. SCHEDA RICETTA: Se lo rifai fammi sapere! :)

Apple & honey hoops muffins

Today I want to share a very classic recipe but with a cereally twist of course: Apple & Honey Hoops Muffins! 🤩 These muffins are soft and moist thanks to the apple and raisins (totally optional if you don't like them, but highly recommended!) but also crunchy on the surface thanks to the Honey Hoops cereal! They are very simple but so delicious 😋 Give it a try, you can actually use whatever cereal you have on hand to make them! The recipe is in the section below 😊 INGREDIENTS: 1 egg (room temperature) 90g all purpose flour 60g granulated sugar 4g baking powder 35g vegetable oil* 25g raisins or chocolate chips 1/2 apple 1/2 lemon (zest) 20g Honey Hoops --- TOPPINGS --- confectioners' sugar DIRECTIONS: Soak raisins in warm water for 15-20 minutes (you can skip this step if you are using chocolate chips). Preheat oven to 350°F (180°C) and prepare your muffin tin with 6 paper cups. In a bowl add all purpose flour and baking powder. Mix with a hand whisk and leave it aside. In another bowl whisk together egg and sugar with the electric mixer until light and foamy (about 2 minutes). Add oil or melted butter and keep whisking until creamy; finally add the dry ingredients and mix just to combine. Cut the apple in small pieces, drain the raisins from the water and add them into the mixture together with lemon zest; mix with a rubber spatula until combined. Transfer the batter in the prepared muffin tin filling them up to 3/4. Sprinkle the surface with Honey Hoops and bake for about 20 minutes or until a toothpick inserted into the center of the muffins comes out clean. Let them cool completely before sprinkling with confectioners' sugar and serving. Enjoy :) RECIPE NOTES: You can substitute oil with melted butter (40g). This recipe is highly customisable: you can substitute apple with other fruits and Honey Hoops with whatever cereal you have on hand! RECIPE CARD: If you make it let me know! :)

Nutella & Fruity Pebbles Pop Tarts

It has been a while since I've posted a Pop Tarts recipe, hasn't it? Well today I'm back with a super fun idea: Nutella & Fruity Pebbles Pop Tarts! Colourful and definitely yummy 🤤 This time the dough is made with sourdough discards (I took the recipe from Homemadefoodjunkie) and it tastes more like a puff pastry than a crunchy cookie. However, these treats are covered with Fruity Pebbles so you are not gonna miss the crunch whatsoever!! Plus they are filled with Nutella... what else can I say? Check out how I made them in the section below and give it a try! INGREDIENTS: --- SOURDOUGH PIE CRUST --- 93g all purpose flour 113g COLD butter 1/2 tablespoon sugar 1/2 teaspoon salt 113g sourdough discards* --- FILLING --- Nutella --- TOPPINGS --- powdered sugar milk lemon juice Fruity Pebbles DIRECTIONS: Add flour, sugar, and salt to the bowl of the food processor. Pulse a few times to mix. Cut the cold butter into pieces and add it on top of the flour mixture. Pulse until the butter breaks up into small chunks. Pour the sourdough starter into the food processor and pulse until the dough barely holds together with some crumble. Remove the dough from the food processor and squeeze it a bit to hold it together. Shape the pieces into a flattened disc and wrap it in plastic wrap. Let it rest in the fridge for at least 1 hour. Spread a layer of Nutella on top of parchment paper and put it in the freezer to set. Preheat oven to 350°F (180°C) and cover a baking tray with parchment paper. Roll the dough on the counter or on a silicone mat and cut it into rectangles (9 x 6 cm); add frozen Nutella in the middle of half of the rectangles and cover them with the remaining half. Seal the borders pressing them with a fork and make a few holes on the surface with a toothpick. Bake for about 15 minutes or until the edges look golden brown. Let them cool at room temperature before glazing them. Make a simple glaze mixing milk and powdered sugar together in a bowl until you get a pourable consistency. Glaze the surface of the Pop Tarts with the simple glaze and garnish with some Fruity Pebbles. Enjoy :) RECIPE NOTES: As written on the original recipe from Homemadefoodjunkie the sourdough starter should be fed within the last week. You should use it cold from the fridge and it needs to be at 100% hydration, which means that it is fed with equal parts flour and water, by weight. The sourdough pie crust can also be frozen for 3 months or so. To use the dough, defrost in the refrigerator overnight until pliable. RECIPE CARD: If you make it let me know! :)

Brownies di San Patrizio!

Ecco una ricetta perfetta per San Patrizio: 2 brownie cups che richiamano la famosa pentola d'oro dei Leprecauni nascosta alla base dell'arcobaleno!! L'oro all'interno di questi brownie è davvero croccante poiché è fatto di cereali al miele sbriciolati 😋 INGREDIENTi: 2 Cucchiai olio di cocco sciolto (28g)* 2 Cucchiai farina auto lievitante (16g)* 2 Cucchiai zucchero di canna (22g) 1 Cucchiaio zucchero semolato (12g) 1 Cucchiaio cacao amaro (7g) 1 Tuorlo grande 1 Cucchiaio caffè freddo (15g)* 1 Cucchiaino estratto di vaniglia --- RIPIENO --- 2 Cucchiai Panna Montata Cereali al miele sbriciolati 2 Caramelle arcobaleno PROCEDIMENTO: Preriscalda il forno a 180 °C e prepara 2 stampini per muffin. In una piccola ciotola mescola insieme gli ingredienti secchi (farina, zucchero di canna, zucchero semolato e cacao in polvere) con una frusta a mano per eliminare i grumi. Aggiungere gli ingredienti liquidi (olio di cocco, tuorlo d'uovo, caffè e vaniglia) e mescolare con una spatola fino a quando non ci sono più grumi di farina visibili. Non mescolare eccessivamente. Versare il composto negli stampini per muffin e infornare per 15 minuti (forno statico). Appena sfornati i brownie saranno molto morbidi al centro quindi pressarli subito con una tazzina da caffè per creare la forma della pentola. Lasciali raffreddare completamente. Al momento di servire, riempire i brownies con un cucchiaio di panna montata e guarnire con cereali al miele sbriciolati e una caramella arcobaleno. Enjoy :) NOTE: Puoi sostituire l'olio di cocco con il burro fuso. Il caffè rende i brownies più cioccolatosi quindi non ometterei questo ingrediente, ma se non piace/non lo avete potete usare lo stesso quantitativo di acqua. Non consiglio di conservare questi brownies in frigorifero altrimenti diventeranno secchi e il crumble di cereali si inzupperà nella panna. L'ideale è lasciarli a temperatura ambiente e decorarli solo quando sono al momento di servire! SCHEDA RICETTA: Se lo rifai fammi sapere! :)

Double chocolate crunch pie

Leftover chocolate eggs? I envy you. But also, you should definitely make this super easy and delicious double chocolate crunch pie! 😋 The crust is made with Digestive cookies (but any cookie will do) while the filling is made with chocolate, coconut milk and Kellogg's Coco Pops. It's a no bake dessert and it takes literally 10 minutes to put it together. Well, then you need to wait for at least 4 hours to let it set but I bet you can handle it 😂 Long story short you can check out how I made it in the section below. Give it a try! INGREDIENTS: --- DIGESTIVE CRUST --- 300g Digestive Cookies 100g melted butter* --- FILLING --- 300g coconut milk* 300g dark chocolate 1/2 teaspoon vanilla extract (optional) pinch of salt --- CRUNCHY TOPPING --- 140g milk chocolate* 100g coconut milk 55g Kellogg's Coco Pops DIRECTIONS: Put Digestive cookies in a food processor and pulse a few times until they turn into cookie powder. Melt butter in the microwave or on a double boiler and oil with a brush the inside of a 20cm tart pan. In a bowl mix together melted butter and cookie powder until you get the consistency of wet sand; press this mixture into the bottom of the pan to create the crust. Let it rest in the fridge while preparing the filling. In a bowl break the dark chocolate into pieces, pour in the coconut milk, vanilla extract, pinch of salt and melt everything together on a double boiler. Let it cool for 5 minutes and then pour it on top of the cookie crust. Put it back in the fridge to rest for half an hour. In the meantime prepare the crunchy topping: in a bowl break the milk chocolate into pieces, pour in the coconut milk and melt everything together on a double boiler. Wait for this chocolate mixture to cool down a bit and then pour it into a bowl with Kellogg's Coco Pops. Mix to combine. Transfer this topping on top of the chilled chocolate filling and put it back in the fridge for at least 4 hours before serving. Enjoy :) RECIPE NOTES: You can use melted coconut oil instead of butter. Canned coconut milk, when refrigerated, usually has a liquid and solid part. Mix these two parts before melting it with the chocolate. You can of course use all dark chocolate instead of milk chocolate, it will be super delicious anyway. RECIPE CARD: If you make it let me know! :)

CarrOAT cake (Vegan and gluten free)

Happy Easter! Here one of the best carrot cake I've ever had, honestly. And it's vegan and gluten free. It's so moist and full of flavour: I was shocked when I tried it. I adapted the recipe from Cucina Botanica and I really can't thank her enough for it. Side note: Yes, there is sugar in this cake but it's Easter, I didn't buy any chocolate eggs so give me a break 😅 Anyway I hope you guys have a lovely day full of chocolate and sweetness and if you are curious to know how to make this cake you can read the recipe in the section below! INGREDIENTS: 50g quick oats* 125g coconut yogurt* 125g carrots* 90g brown sugar 75g rice flour 8g baking powder 1/2 teaspoon cinnamon 1/4 teaspoon salt --- FROSTING --- 30g non dairy milk 1 1/2 Tablespoon maple syrup* 75g cashews (soaked in water)* 1/4 lemon (juice) --- TOPPING --- Pecans DIRECTIONS: Preheat oven to 350°F (180°C) and cover with parchment paper a springform pan with a diameter of 18cm. Peel and cut the carrots into slices and put them into a food processor. Add coconut yogurt, brown sugar, quick oats, salt and cinnamon. Blend until you get a smooth cream. Pour this cream into a big bowl, add rice flour and baking powder and mix with a spatula until combined. (The batter should be pretty thick rather than liquid). Transfer this mixture into the prepared pan and level the surface with a spatula. Bake for about 30 minutes or until a toothpick inserted into the center of the cake comes out a bit wet but without crumbles attached to the toothpick. Let it cool completely before removing from the pan. Make the frosting: add the cashews (wash and rinse them before using ), lemon juice, non-dairy milk and maple syrup into a food processor. Blend until you get a smooth cream. Frost the surface with the cashew cream (you can put it in the fridge for 30 minutes before using it if it's too liquid) and garnish with pecans. Enjoy :) RECIPE NOTES: Quick oat is oat that has been cut a bit smaller than usual. It's pretty easy to find it in the supermarket and I highly suggest using this kind instead of oat flour or rolled oats for this cake. The main reason is that for my experience working with oats is not super easy since every kind of oats absorbs liquid in a different way so it's better not changing this ingredient otherwise the texture might not be the same. My coconut yogurt is non-dairy and unsweetened but it tastes delicious. You can also use soy yogurt if you like. The amount of carrots is weighted after peeling them. I put cashews in a bowl with water 2 hours before using. They will soften a bit. You can also use honey instead of maple syrup. I suggest storing the cake in the fridge for 3-4 days. RECIPE CARD: If you make it let me know! :)

No bake cereal candy bars

Easter is coming and these are the treats that I wish I could taste right now: No bake cereal candy bars 🤩🤩 These squares are made of peanut butter, agave nectar, mixed cereals (I used CAP’N CRUNCH Original Crunch and Honey Hoops), colourful chocolate buttons and dark chocolate. They are super easy to make and I don't think I need to convince you that they are super delicious too. BUT, I want to add that since these treats are very rich, I've intentionally made them very thin so that you won't be disgusted after 2 bites 😂 You can check out my recipe in the section below! INGREDIENTS: 30g Honey Hoops 30g CAP’N CRUNCH Original Crunch 90g peanut butter* 120g agave syrup* 50g chocolate buttons 100g dark chocolate (not pictured) DIRECTIONS: Cover with parchment paper a 18x18 cm (7x7 inch) square pan (make sure you leave a bit of paper outside the borders of the pan otherwise it will be very difficult to remove the bars from the pan in the end). In a bowl add CAP’N CRUNCH Original Crunch, Honey Hoops and chocolate buttons. Mix and set aside. In a small pot pour peanut butter and agave syrup. Place on the stove and let them melt while stirring frequently. Pour the warm mixture into the bowl with cereal and chocolate buttons and mix until combined. Transfer the batter into the pan and press it down. Let it rest in the freezer for 30 minutes. Remove bars from pan and cut into 9 squares. Melt dark chocolate on a double boiler or in the microwave and cover the back of each square. Let it rest in the freezer for 30 minutes. Make the chocolate drizzle on the surface of the bars with the help of a spoon. Enjoy :) RECIPE NOTES: You can use any nut butter you want. You can use maple syrup instead of agave syrup A smarter way to make these squares would be making the chocolate layer at the beginning and then cover it with the cereal mixture. I didn't do it because I've decided to add it later 😅 Store these squares in the fridge inside an airtight container. RECIPE CARD: If you make it let me know! :)

Lemon Poppy Seed Blueberry Baked Oatmeal

After a lot of digging and a lot of throwing in the bin (😭) I've finally found a baked good that I can actually eat now that I'm on a restricted no gluten, no dairy, no sugar diet. It's not my recipe or idea, but it's my take on Ambitious Kitchen's Baked Oatmeal! I had to change some proportions to reduce sweetness to a minimum but all in all it makes a nice breakfast anyway 😄 Don't worry I'm not gonna post only healthy treats here, it's not the purpose of this website and it will never be. However, if you ever gonna need a super healthy breakfast that kinda resembles a piece of cake, well you can check out how I made it in the section below the picture. INGREDIENTS: 1 egg 100g rolled oats (gluten free certified)* 1/2 Tablespoon poppy seeds 1/2 lemon (juice + zest) 40g maple syrup or honey* 14g melted coconut oil or butter 180g non-dairy milk 1/2 teaspoon baking powder 1/2 teaspoon vanilla extract splash of almond extract* pinch of salt --- MIX-INS --- 95g fresh blueberries --- TOPPING --- Coconut Yogurt* DIRECTIONS: Preheat oven to 350°F (180°C) and grease a 7x7 inch (18 x 18 cm) pan with oil or nonstick cooking spray and set aside. Wash and rinse your blueberries and set aside. In a large bowl, whisk together the egg, maple syrup or honey, lemon zest, lemon juice, melted coconut oil or butter, non-dairy milk and both vanilla and almond extracts until well combined. Add the dry ingredients to the bowl with the wet ingredients: rolled oats, poppy seeds, baking powder and salt. Mix until combined, then fold in the blueberries. Transfer this mixture into the prepared pan. Bake for about 25-30 minutes or until the edges are slightly golden brown and center is set. Let it cool completely before removing from the pan. Cut the baked oatmeal in 4 pieces, drizzle with coconut yogurt and serve. Enjoy :) RECIPE NOTES: Do not use oat flour or steel cut oats otherwise the texture won't be the same. I've used the minimum amount of maple syrup here because I'm not supposed to eat any sugar right now but if you can, I suggest you to use 60g of honey or maple syrup. Do not exceed with almond extract otherwise it will turn out pretty bad. Almond extract is very strong so with this small amount of oats you only need a tiny splash to taste it. My coconut yogurt is non-dairy and unsweetened but it tastes delicious. If you want to use greek yogurt or soy yogurt I would suggest adding a bit of honey to it. You can store this baked oatmeal in the fridge for 3-4 days. You can also freeze it if you want. It's great both warm and cold but I prefer reheating it in the microwave for 30 seconds because it gets softer as freshly baked. RECIPE CARD: If you make it let me know! :)

Sugar cookie flower cereal

Hello Spring! 🌸🌼🌷 Today I want to share some sweet treats that I made last year and are just perfect for springtime: Sugar cookie flower cereal 💁‍♀️ Tiny and colourful sugar cookies (I adapted this recipe from Nigella) that are perfect to be enjoyed the cereal way: soaked in a bowl of milk! 🥛 I had so much fun baking these ones and they were super delicious. You can check out how I made them in the section below this picture! INGREDIENTS: 87g soft butter 100g super-fine sugar 1 large egg 1/2 teaspoon vanilla extract* 200g all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt food colouring DIRECTIONS: In a bowl cream butter and sugar together with an electric mixer (or in the stand mixer). Then beat in the egg and the vanilla extract. Keep working until creamy. In a separate bowl, combine flour, baking powder and salt. Add dry ingredients to your creamed ingredients, a little at a time, until it is well incorporated and you can roll your dough into a ball. Divide the dough into 6 balls of the same weight (mine around 70g each). Pour a few drops of food colouring on each one of them and knead to get an evenly coloured dough. Then wrap them in plastic wrap, and place in the fridge for at least 1 hour. Preheat oven to 350°F (180°C). Once chilled, roll out on wax paper, using flour where necessary so it doesn’t stick to your rolling pin, or the counter. Cut out the dough into small flowers and make a whole with a tiny rounded cutter or a wooden spoon. Then fill the whole with another coloured flower discard. Get creative and make all the colour combination that you can think of! Then transfers them on a baking sheet covered with parchment paper. Bake for about 8 minutes or until the edges are lightly golden. Let them cool on the baking sheet. Place the flower cereal in a bowl and add cold milk. Enjoy :) RECIPE NOTES: You can use vanillina (powdered vanilla) if you cannot find any vanilla extract. If the dough starts to soften put it back in the fridge and chill for a few minutes; then it will be easier to work with. You can freeze the dough for a month or so. I used this dough to make Sugar cookie LEGO cereal. RECIPE CARD: If you make it let me know! :)

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