Ingredients

• Ingredients 1 medium sweet potato, grated (approx. 150g) 3 heaped dessertspoons Pulsin’ Pea Protein (30g) 6 dessertspoons sunflower oil (30g) 20g pumpkin seeds 50g chopped sun dried tomatoes 200g rolled oats 80g cocoa butter (or your own choice of vegan butter) 3 tsp Bouillon 2 dessertspoons tomato puree 1 tsp dried oregano

Preparation

• Method Pre-heat the oven to 180°C Melt the cocoa butter Add the sweet potato, oats, sun dried tomatoes, tomato puree & pea protein into a mixing bowl, and stir in the melted butter and oil. Add the bouillon and pumpkin seeds Put the mixture into a shallow baking tray and spread out evenly Bake in the oven for 25 minutes or until slightly brown