RECIPE BY FRUITY EMZ
If you are a fan of cookie crisps — or cereal in general — then this recipe will be your best friend. Create a healthier alternative at home and still enjoy a delicious bowl of a cereal bowl in the morning.
INGREDIENTS
- 1 cup oat flour
- 3 tablespoons peanut butter
- 2 tablespoons maple syrup
- 30ml plant-based milk
- 2 teaspoons baking powder
- 15g cacao nibs
METHOD
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- Combine all ingredients (except the cacao nibs) until a thick dough forms. Then, fold in the cacao nibs with clean hands.
- Shape into mini cookies and place on a baking tray.
- Bake for 20 minutes. Feel free to adjust as baking time depends on the size.
- Remove from the oven and let it cool to crisp up.
- Serve in your favourite Coconut Bowls, and enjoy with plant-based milk. Dig in!
Emily Yeo | @fruityemz | fruityemz.wixsite.com/mysite
This is Emily. She creates simple, delicious plant based recipes that will be bound to satisfy your tummy tum tum! Her blog (https://fruityemz.wixsite.com/mysite) and Instagram (@fruityemz) was created out of a love for baking, but over time she developed an even deeper love for cooking and photography. She enjoys the satisfaction and artistic side of it.
Having truly experienced what it feels like to go from processed to whole foods, and now a total health nerd, She decided to take the plunge and study Dietetics. Currently, she is a Master of Nutrition & Dietetics student. That ride has been amazing and being brought up in a family that emphases healthy eating, it was nature that she wanted to look for a job that she had professional and a personal interest in.
