These sweet rice cakes are perfect for breakfast or dessert. Made with creamy vanilla yogurt, roasted butternut squash, bright pomegranate seeds and almond butter.
1 cup organic butternut squash, peeled and diced
1 tablespoon 4th & Heart vanilla bean ghee, melted (can substitute plain ghee or coconut oil)
1 tablespoon organic ground cinnamon
4 4 Sprouts Brand organic brown rice cakes
4 tablespoons organic vanilla yogurt (look for full-fat brands with no additives, like Siggi’s 4%)
4 tablespoons pomegranate seeds
4 teaspoons almond butter