HONEY BREAD
INGREDIENTS
2 eggs
1/2 cup whole or plant-based milk
1/3 cup olive or coconut oil
2 tablespoons honey
1 cup oat flour
1/3 cup cocoa powder
1 teaspoon cinnamon
1 tablespoon baking powder
PREPARATION
Beat all the liquid ingredients in a blender until well combined. In another bowl, add all the dry ingredients, pour the liquid ingredients over the dry ingredients, and mix well. Grease small round muffin tins or buns with butter and cocoa powder, pour the mixture over the buns, and bake in the preheated oven for about 25 minutes. Once out of the oven, let it cool and cut it in half. For the filling:
200 grams of sugar-free dulce de leche (I bought it at a bakery). Cut the honey bread in half and spread two tablespoons of dulce de leche on each honey bread (don't put too much so it won't spill over), then seal.
Melt 200 grams of semi-sweet chocolate in a double boiler and add 1 tablespoon of coconut oil. Dip the honey breads in this mixture and place them on a sheet of parchment paper. Refrigerate for about 5 minutes.
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