BREAKFAST YOGHURT COOKIE CUPS
Fatima Rafique-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
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