JVS - Jewish, Vegan, Sustainable

Ingredients

• 300 g whole rolled oats (gluten-free if required)
• 6 tbsp agave, maple, or rice malt syrup
• 2 “flax eggs” plus 6 tbsp plant-based milk to hydrate
• 360 ml nut, seed or rice milk
• 2 Pink Lady apples, grated (skin on)
• 1 tsp baking powder
• 2 tsp vanilla bean paste or the seeds from 2 vanilla pods
• 1 – 1 ½ tsp ground cinnamon
• 2 - 4 pinches sea salt or pink Himalayan salt
• 160 g fresh or frozen blueberries (60 g for inside the mix, 100 g to sprinkle on top)
• 50g pecans halves, broken in half