Ingredients
2 tbsp. peanut butter "BioAgros"
2 tbsp. strawberry jam with agave syrup "BioAgros"
Toasted wholemeal or white toast bread, 2 slices

Method
Spread the peanut butter on the base of one slice, spread the strawberry jam on top and cover with the second slice of toast.

Ingredients
Rice cake with salt "BioAgros"
1 tbsp. peanut butter "BioAgros"
Half an apple cut into thin slices
3-4 nuts broken into pieces

Method
Mix the peanut butter with the crushed walnuts, spread it on the rice cake and put the apple slices on top. Sprinkle with a little cinnamon optional.

Ingredients

5-6 phyllo dough sheets
500g pumpkin butternut, grated
5 tbsp glutinous rice
110g coconut sugar (3/4 cup)
2 tbsp coconut oil
Cinnamon
1 tsp vanilla extract
1 egg for coating (optional)

Method

• Boil the rice for about 10’ minutes, drain and set aside.
• In a large nonstick pan, add the coconut oil and sauté the pumpkin in medium heat for about 2-3’ minutes.
• Add the rice, coconut sugar, vanilla, cinnamon, mix well to combine and remove from heat.
• Cut the sheets of phyllo dough in the middle and also cut every half piece in 3 even stripes.
• Add about 2 tsp of the filling in the top of every stripe, fold the sides inward so that the filling doesn’t spill out and roll. Add a small amount of water to the edge so that it can stick and seal the cigar.
• Whisk the egg and brush the mini pies with it. Bake at 200*C until golden brown for about half an hour.

Recipe by @healthytasteland