This one is simple and speedy for a delicious, aesthetic breakfast. The saffron brings out a beautiful orange colour and unique taste ⠀⠀
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Ingredients ⠀⠀
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For the cookie cup
- 50g oat flour
- 40g coconut flour
- 4 tsp (20ml) date syrup
- 35g melted coconut oil
- Pinch of salt ⠀⠀
For the filling ⠀⠀⠀⠀⠀⠀
- 5 tbsp coco or soya yoghurt
- 1-2 tbsp date syrup
- Chopped strawberries and bananas
- Pinch of cinnamon
- Pinch of saffron ⠀⠀
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Method
- Melt the coconut oil
- Mix together all the cookie cup ingredients until a dough forms
- Roll the dough into 1.5cm balls and press into moulds / mini muffin cases (I used 3-4cm liners)
- Freeze the cookie cups whilst you make the filling
- For the filling, mix the yoghurt and date syrup
- Fill the cookie cups with yoghurt and decorate with toppings of your choice
- If you can resist, store these delicious breakfast treats in the fridge for 2-3 days
Recipe and images courtesy of Pris Puddings
