Apple Cheesecake Fritter / Soft Cooje

Ingredients

• 30 g Greek yogurt (or thick coconut yogurt)
• 30 g cottage cheese (vegan: more coconut yogurt)
• 50 g chopped apples
• 17 g salted caramel soy protein isolate @myvegan
• 10 g coconut flour
• 7 g oat fibre/ flour
• 30 g water/ milk
• 1 egg white/ half egg/ apple purée (but u may use less flavoured protein powder)
• 6 g powdered almond butter @barneybutter (or use regular nut butter but adjust the amount of liquid)
• Pinch of salt
• 1.5 g baking powder
• Pumpkin spice (cinnamon, ginger, nutmeg, & cloves)

Instructions

1. 1

   --- Method ---

2. 2

   Place and mix all dry ingredients in a bowl

3. 3

   Add in greek yogurt, egg white, and water. Then mix.

4. 4

   Mix apples, then cottage cheese

5. 5

   Place into the fridge for 1 hour or more (optional but it helps drying the dough a bit)

6. 6

   Preheat oven to 190

7. 7

   Shape fritter on a baking sheet (ideally with holes on the sheet and tray)

8. 8

   Bake for 18-20 mins

9. 9

   Let cool for at least 5 mins before eating

10. 10

    --- Notes ---

11. 11

    If using whey protein, use less water

12. 12

    I was using coconut flour as it has natural sweetness and flavour. It also creates moisture and soft texture for the cookie. If not using coconut flour, substitute with oat flour/ almond flour - make sure to adjust the amount of water as coconut flour is a lot more absorbent than the others

13. 13

    You can also substitute more powdered almond butter with flour

14. 14

    I’ve never tried this recipe with pb flour but I would recommend not to use coz pb has a pretty strong taste

15. 15

    This can also be air fried at 180 for around 14 mins and see how’s its going. If still so wet, add baking time accordingly