BREAKFAST YOGHURT COOKIE CUPS

BREAKFAST YOGHURT COOKIE CUPS

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    Servings

    4
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    Prep Time

    15 Minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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    Difficulty

    Easy

Ingredients

COOKIE CUP (makes approx 20 mini cups)

50g oat flour
38g coconut flour
20ml date syrup
35g melted coconut oil
Pinch of salt

FILLING

5 tbsp coco or soya yoghurt
1-2 tbsp date syrup
Chopped strawberries and bananas
Pinch of cinnamon
Pinch of saffron

BREAKFAST YOGHURT COOKIE CUPS with cinnamon, saffron, strawberries and banana

METHOD

  • Melt coconut oil
  • Mix all cookie cup ingredients until dough forms
  • Roll into 1.5cm balls and press into moulds / mini muffin cases
  • Freeze whilst you make the filling
  • For the filling, Mix the yoghurt and date syrup
  • Decorate with toppings of your choice
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