Sweet potatoes are just AMAZING! I like to substitute them for ordinary potatoes because they are basically a bomb of sweet goodness and the health benefits of sweet potatoes are far superior! I also substitute them wherever else I can, breads and cakes alike! Due to their deliciously sweet taste you can pair them with ingredients like coconut to give a lovely sweet twist to any bread. WARNING This bread is not for the faint hearted it's a deliciously moist and heavier texture so if you are a "light and fluffy" bread lover try one of my other bread recipes.... Ingredients: 500g cooked, peeled and mashed sweet potato 150ml almond milk 200ml coconut milk 150g wholewheat flour 150g oats 3 teaspoons baking soda 2 tablespoons organic honey a pinch of turmeric salt and pepper to taste 50g dried crushed coconut Place all the ingredients except the almond and coconut milk in a mixing bowl and mash together with a fork until evenly distributed. The sweet potato should be completely mashed without any lumps. Add the almond and coconut milk and continue mashing until you have formed an even dough. Place in a baking tin and cook for 90 minutes on medium heat until a knife comes out dry and the crust is nice and crunchy. Enjoy with my homemade pumpkin nut butter!
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Everyone knows how healthy lentils are, but getting kids to eat them? Hmmm... Well, I thought why not add some sweet potato to give the soup a naturally sweet taste, so fingers crossed they will gobble up those lentils!
Ingredients: 300ml (use a measuring cup) lentils 750ml water (use the same measuring cup) at room temperature 2 large sweet potatoes, peeled and sliced 2 large onions, peeled and cut into rough cubes a handful of coriander, roughly chopped 3 garlic cloves, finely crushed 1 teaspoon garam masala 1/2 teaspoon cumin seeds 1/4 teaspoon turmeric 1 tablespoon organic honey Salt and pepper to taste 1/2 tablespoon coconut oil Heat the coconut oil over medium heat and add the onions and garlic. Lightly brown and then add the sweet potato, continually stirring until the sweet potato is slightly brown (it will still be raw just slightly brown on the edges). Add the lentils and 600ml of water and bring the water to a boil. Add the cumin seeds, garam masala, salt, pepper, honey and turmeric and cover with a lid wrapped in a kitchen cloth. Once the water has been absorbed by the lentils add the rest of the 150ml water and coriander so the mixture takes on a soup consistency. Making sure the sweet potato is fully cooked take off heat and let cool. Enjoy with some of my fresh sweet potato bread rolls! These little indulgences are full of clean ingredients for kids to munch on, and are also ideal for Mom and Dad to enjoy over a glass of red wine once the kids are asleep!
ingredients: Makes 15 truffles 1 large sweet potato, steamed, peeled and mashed a handful of roughly crushed almonds 1 tablespoon ground coconut 200ml coconut milk 2 tablespoons honey 2 tablespoons unsweetened cacao 8 deseeded dates a teaspoon of vanilla essence a pinch of cinammon shredded coconut for garnishing In a mixing bowl add the mashed sweet potato, crushed almonds, ground coconut, cacao, vanilla essence and cinnamon. Mash together with a fork until evenly mixed. Put the mash in a pan over medium heat and add the coconut milk and honey, stirring continually until an even liquid has formed. Put the dates in a food processor and blend until they form a paste. Add the dates to the mixture in the pan and cook for approximately 1 hour, until the mixture forms a thick paste which comes away from the sides of the pan with ease. Place the mixture in the freezer to cool for 30 minutes. Once chilled mould into 15 truffles and roll in shredded coconut. Once prepared keep in fridge until consumed. |