Coconut Yam “Cookies”

You can bake the yam “cookies” without any coconut or agave nectar, if preferred.

INGREDIENTS

2 Korean yams, scrubbed clean, sliced 1⁄2-inch thick

2 tablespoons agave nectar

2 tablespoons raw unsweetened coconut flakes

METHOD

Preheat the oven to 37.5ºF.

On a parchment-lined baking sheet, place the yam slices in a single layer.

Drizzle with agave nectar and sprinkle with coconut flakes.

Bake for 25−30 minutes until the centers are soft and chewy.

Makes about 12 cookies

FROM: The Fresh Energy Cookbook: Detox Recipes To Supercharge Your Life by Natalia Rose and Doris Choi