Sweet Potato Flapjack With Pea Protein

Pulsin

  1. 1 medium sweet potato, grated (approx. 150g)
  2. 3 heaped dessertspoons Pulsin’ Pea Protein (30g)
  3. 6 dessertspoons sunflower oil (30g)
  4. 20g pumpkin seeds
  5. 50g chopped sun dried tomatoes
  6. 200g rolled oats
  7. 80g cocoa butter (or your own choice of vegan butter)
  8. 3 tsp Bouillon
  9. 2 dessertspoons tomato puree
  10. 1 tsp dried oregano

  • 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

Feeling inspired? Why not check out our Top 10 Favourite Vegan Desserts?

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