Homemade Chocolate Cereal? Yes, it is! Try this low fat, low in sugar cereal and I bet your kids would love it. This is also a 2-in-1 recipe. You can eat it as cereal with some warm milk and touch of maple syrup or eat it by itself as a cracker.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Method: Mixing
Course: Beverages
Servings: 2cups.
Ingredients
Dry Ingredients:
½cupRagiFlour(Finger Millet)
1tablespoonWhole Wheat Flour
1tablespoonFlax Seed Powder
4teaspoonsCocoa Powder
Wet Ingredients:
1teaspoonVegetable Oil Spread
3tablespoonsMaple Syrup
3tablespoonsWater
1teaspoonVanilla Extract
Instructions
Preheat oven at 375F/190C for 15 minutes. If using a cookie sheet with edges, flip it over (so you get a flat top) and grease it with some oil spread. Or you can use a flat cookie sheet and grease the same. You will be requiring 2 sheets.
Meanwhile combine together the dry and wet ingredients into a smooth dough.
Divide the dough into two equal parts and roll each half directly on the greased cookie sheets. Roll as thin as possible and using a knife/pizza cutter score it into diamonds/squares directly on the cookie sheet; do not separate. Bake for 8-15 minutes. The baking time depends on the thickness of the rolled out dough.
The first set I baked was thicker than the second set. So the first one took approximately 12-13 minutes but the 2nd was done in about 8 minutes itself. You can smell the cocoa and also can see that the pieces around the edges turning sort of black. Keep a watch and remove the pans immediately out of the oven.
The pieces will start coming off while you are removing it from the sheet. Spread it on a plate or another cool sheet. Once the chocolate squares have cooled completely store it in an airtight container.