makes 12

30 minutes

ingredients

  • 160g oats
  • 30g vegan protein powder
  • 45g buckwheat flour
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 40g unsweetened apple sauce / puree
  • 40g Sweet Freedom Light Syrup*
  • 50g carrot, grated
  • 2 tbsp mixed seeds

make

  1. Preheat your oven to 170 degrees and line a baking tray with parchment paper. ⁠
  2. In a large bowl, add the oats, protein powder, buckwheat flour, spices, baking soda and a pinch of salt (optional). Mix well.⁠
  3. Stir in the apple sauce and Light Syrup until fully incorporated, then fold in the shredded carrots and seed mix.⁠
  4. Take 1 tablespoon of batter and (with wet hands as sticky) roll into a ball. Place onto the cookie sheet and press down. ⁠
  5. Bake for 10 minutes or until the cookies are slightly springy to the touch and the dough is no longer sticky.⁠
  6. Allow the cookies to cool slightly (about 10 minutes), then transfer them to a wire rack to continue cooling. ⁠Delicious served with plant-based yoghurt.

*This recipe works beautifully with any of our delicious Sweet Freedom Syrups.

We cannot guarantee this recipe is allergen free.

Thanks for this lovely recipe @cleanleanbakes!

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