1 1/2 cups all-natural peanut butter
1 1/4 cups yams, pureed
1/4 cup water
3 Tbsp milk
1 Tbsp vanilla
1 Tbsp milled flaxseed
1 3/4 cups flour
1/2 tsp salt
1 tsp baking soda
1/3 cup granulated sugar to roll dough into
Preheat oven to 350 degrees. Drain and rinse a 40 oz can of yams. Put in food processor and process until smooth while adding 1/4 cup of water. Combine in large bowl 1 1/4 cup of pureed yams with peanut butter, milk, vanilla and milled flaxseed. Beat with electric mixer until well blended. In small bowl, combine flour, salt and baking soda. Add dry ingredients to yam and peanut butter mixture, stirring with large spoon until well blended. Roll into walnut-sized balls. Roll balls into granulated sugar.
Place on greased cookie sheet. Criss-cross with fork. Bake for 12 minutes at 350
This low sugar breakfast recipe is so delicious you'll never miss the sugar-and it will keep you satisfied for hours.
I designed this recipe using milled flaxseed as an egg substitute because of my
son's severe egg allergy. If you do not have milled flaxseed, one egg will make a great substitute. I often replace 3/4 cup of the flour with oat flour. Refrigerate any leftovers and heat them in a toaster oven or oven at 350 degrees for 5 minutes.
Number of Servings: 10