80g cocoa butter (or your own choice of vegan butter)
3 tsp Bouillon
2 dessertspoons tomato puree
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
