Apple Cheesecake Fritter / Soft Cooje

Ingredients

30g Greek yogurt (or thick coconut yogurt)30g cottage cheese (vegan: more coconut yogurt)50g chopped apples17g salted caramel soy protein isolate @myvegan10g coconut flour7g oat fibre/ flour30g water/ milk1 egg white/ half egg/ apple purée (but u may use less flavoured protein powder)6g powdered almond butter @barneybutter (or use regular nut butter but adjust the amount of liquid)Pinch of salt1.5g baking powderPumpkin spice (cinnamon, ginger, nutmeg, & cloves)

Method

1. Place and mix all dry ingredients in a bowl2. Add in greek yogurt, egg white, and water. Then mix.3. Mix apples, then cottage cheese4. Place into the fridge for 1 hour or more (optional but it helps drying the dough a bit)5. Preheat oven to 1906. Shape fritter on a baking sheet (ideally with holes on the sheet and tray)7. Bake for 18-20 mins8. Let cool for at least 5 mins before eating

Notes

1. If using whey protein, use less water2. 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 others3. You can also substitute more powdered almond butter with flour4. I’ve never tried this recipe with pb flour but I would recommend not to use coz pb has a pretty strong taste5. 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