The rice cookies with raspberries and chocolate are beautiful to look at, delicious to eat!
Perfect for a tasty and healthy breakfast, ideal for the whole family.
The cookies have a filling in the middle made with Greek yogurt and fresh raspberries, topped with a dark chocolate glaze and pistachio crumbs for decoration.
With the rice cookies with raspberries and chocolate you’ll have a rich breakfast to start your workday with the right energy! They are gluten-free, thus ideal for celiacs.
Rice flour has nutritional properties: it’s rich in fiber, vitamins, and minerals.
Low in saturated fats and sugars, it’s recommended for making tasty and healthy sweet and savory recipes.
- Portions: 8Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups of rice flour
- 2 eggs
- 5 tbsp of sunflower oil
- 2.8 oz of erythritol
- 1 packet of vanillin
- 1 tsp of baking powder
- 4.4 oz of 0% fat Greek yogurt
- 4.4 oz of raspberries
- 2.5 oz of dark chocolate
- as needed of pistachio crumbs
Steps
In a bowl, combine all the ingredients and mix to get a smooth and soft dough.
Place the dough on a sheet of parchment paper and roll it out into a thin layer of a few millimeters with a rolling pin.
Use a cookie cutter (or a Nutella lid if you don’t have one) to shape the cookies.
Place them on a baking tray lined with parchment paper.
Bake at 356°F for about 20–25 minutes.
Remove from oven and let cool.
Let’s prepare the filling.
Wash the raspberries and mash them with a fork.
Add the yogurt and mix.
Start filling, spreading a uniform layer between two cookies.
Chop the chocolate with a knife and melt it in the microwave for a few seconds or in a double boiler.
Fill the cookies with the melted chocolate and decorate with pistachio crumbs.
It’s recommended to prepare the rice cookies with raspberries and chocolate the day before consumption and they keep for 2-3 days in the fridge covered with plastic wrap.
