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Breakfast pizza with bionella

Details


  • Preparation time: 15 min.
  • Backing time: 15 min.
  • vegan
  • lactose-free
  • gluten-free
Carolin Kreuzer
Breakfast pizza with bionella
Breakfast pizza with bionella

Method


Preheat the oven to 180 degrees and cover a baking tray with baking paper.
Mix oats, coconut, cocoa powder, cinnamon, and salt in a bowl.
In a second bowl, mash half a ripe banana with a fork. Add maple syrup and plant milk and stir well. Then mix the moist ingredients with the oatmeal and let soak for 2-3 minutes.
Place the oat dough on the baking paper and carefully spread it out into a thin circle.
Bake the pizza dough for about 15 minutes until it is crispy.

Meanwhile, heat the bionella or samba in a water bath. Take the dough out of the oven, let it cool down briefly, carefully remove it from the baking tray, and place it on a plate.
Top the pizza with the liquid bionella or samba and topping of your choice.

Ingredients


Vor the topping:
  • Rapunzel bionella chocolate hazelnut spread
    or Rapunzel Samba choc. hazelnut spread
  • Saisonal Fruits
  • For the garnish: Rapunzel Coconut chips
    or Rapunzel chia seeds oder Rapunzel hemp seeds
  • Rapunzel Products


    160283 bionella chocolate hazelnut spread, vegan, HAND IN HAND
    160500 Samba choc. hazelnut spread
    410255 Oats, small leaf
    314250 Coconut grated
    1433235 Cocoa powder, low fat, HAND IN HAND
    1400025 Maple syrup grade A
    314365 Coconut chips
    603020 Chia seeds
    1200150 Alpine rock salt, from Bavaria
    RAPUNZEL NATURKOST GmbH
    Rapunzelstraße 1, D - 87764 Legau
    Telefon: +49 (0) 8330 / 529 - 0
    Telefax: +49 (0) 8330 / 529 - 1188
    E-Mail: info@rapunzel.de
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    RAPUNZEL NATURKOST GmbH
    Rapunzelstraße 1, D - 87764 Legau
    Telefon: +49 (0) 8330 / 529 - 0
    Telefax: +49 (0) 8330 / 529 - 1188
    E-Mail: info@rapunzel.de