Coconut Yam “Cookies”
You can bake the yam “cookies” without any coconut or agave nectar, if preferred.
2 Korean yams, scrubbed clean, sliced 1⁄2-inch thick
2 tablespoons agave nectar
2 tablespoons raw unsweetened coconut flakes
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