Homemade Fruit Loops Vegan (Print Version)
# Ingredients:
→ Base Dough
01 -
28 g coconut oil, softened
02 -
5 ml pure vanilla extract
03 -
90 ml pure maple syrup
04 -
80 ml almond milk
05 -
32 g arrowroot flour
06 -
240 g almond flour
→ Strawberry Flavour
07 -
16 g gluten-free flour or cassava flour
08 -
18 g freeze-dried strawberries
→ Blueberry Flavour
09 -
16 g gluten-free flour or cassava flour
10 -
12 g freeze-dried blueberries
→ Banana Flavour
11 -
16 g gluten-free flour or cassava flour
12 -
12 g freeze-dried banana
# Instructions:
01 -
Let the loops fully cool off. They'll get crispier as they sit. Scoop them up to snack right then or keep them sealed in a container for later.
02 -
Fire up your oven to 175°C. Pop your loops in for around 6 or 7 minutes. Pull them out once they're looking set and a little golden.
03 -
Pinch off bits of dough, shape into balls, press down a bit, and line them up on baking paper. Use a toothpick or piping tip to poke a hole in the center and make that classic loop.
04 -
Split the dough into three bowls as evenly as you can. Toss one flavor's freeze-dried fruit powder and flour into each. Go with strawberry, banana, or blueberry—mix each until they're blended and bright.
05 -
Grab a big bowl and throw in everything for the dough base—almond and arrowroot flour, almond milk, maple syrup, vanilla, coconut oil that's soft. Stir until you've got a nice, even dough.
# Notes:
01 -
If you can't find arrowroot flour, use tapioca flour instead. Any plant milk works here, too.
02 -
Makes about 4 helpings, or enough for 4 bowls.