“a new way to enjoy breakfast using Proganics Certified Organic Powdered Peanut Butter!!”
what you need
1 1/4 cup sweet potato (steamed & mashed)
1/2 cup coconut yoghurt (I used Coyo Vanilla Bean Yoghurt)
2 cups rolled oats
7 tsp Proganics Powdered Peanut Butter (Unsalted)
1 tbsp chia seeds
1 1/2 tbsp raw honey
1/2 tsp vanilla paste
pinch sea salt
for drizzled topping, 60g coconut butter icing (recipe here) or 60g melted raw dark chocolate
what to do
Preheat oven to 180°C. Line tray with baking paper.
Combine mashed sweet potato and coconut yoghurt in a bowl. Add the remaining ingredients (except the topping ingredients) and mix well until combined.
Scoop dessert spoonful size of mixture from bowl and shape into a cookie. Place onto baking tray.
Bake for 28-30 minutes until golden brown. Remove from oven and cool on pan.
Once cooled, using an icing pipe bag, drizzle over the coconut butter icing or melted raw dark chocolate.
notes
Powdered peanut butter can be replaced with 1/2 cup unsalted natural peanut butter.
recipe by Kristin J for go natural foods
