So, I mentioned before that snacks is an absolute essential in our house, especially now that the winter is starting to set in.
These Sweet Potato muffins are wonderfully moist and can easily pass for desert paired with this decadent toffee sauce drizzled over. And, of course, they are healthy enough to eat for breakfast! (or any other time if you please)
So, without any further delay, here’s the low-down on how to make them.
To make 24 muffins you will need:
4 small sweet potato’s, peeled, cooked and mashed
1 ripe banana, mashed
2 cups of rolled oats ground into flour
1/2 cup chopped walnuts
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
3/4 cup honey (replace with sugar for a vegan option)
1/2 cup melted coconut oil
3 free range eggs (replace with 9 Tblsp aquafaba for a vegan option)
1 tsp vanilla
Pre-heat your oven to 180C / 350F and butter your muffin pans.
Blend your rolled oats to a fine flour in your blender, add cinnamon, salt and baking soda and mix through.
In a separate bowl, whisk the eggs and add the mashed sweet potato, mashed banana, honey, melted coconut oil and vanilla. Mix until well combined.
Add the wet ingredient to the dry ingredients and mix until everything is mixed through. Add the walnuts and give it a quick stir.
Spoon the batter into the buttered muffin pans and bake for approximately 20 minutes or until a toothpick comes out clean. Remove from oven and let cool on a cooling rack.
We absolutely love this toffee sauce on Flapjacks, french toast and desert. And although it is very decadent and sweet, it has absolutely no sugar and is easy peasy to make.
All you need is:
- 1/2 cup Honey
- 2 Tblsp butter or heavy, thick cream
In a pot over medium heat, bring the honey and butter to the boil. Let it boil for at least 7 minutes, stirring regularly. Adjusting the boiling time to the desired stickyness you want your sauce to have. The longer you boil it, the more toffee like it will get.
Delicious and not-so-naughty!
With two constantly snacking males in the house, it is absolutely essential to have healthy snacks on hand to avoid hangry house inhabitants.
I am regularly looking for and adjusting old recipes to make them more healthy for my family (and me).
So my latest quest was carrot cake, an all time favorite of mine. But it is normally full of sugar and other ingredients I didn’t want my family to snack on. It’s fine now and then for desert, but surely not for everyday snacking. This is what I came up with and, if I must say so myself, they came out scrumptious!
To make 12 muffins you’ll need:
- 1 cup of oat flour (I ground up rolled oats in my blender until fine)
- 1 teaspoon baking soda (bicarb)
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla seeds
- 1 teaspoon ground cinnamon
- 3/4 cup honey (replace with sugar for vegan version)
- 1 ripe banana
- 2 large eggs (we get ours from our homestead) (replace with 6 Tblsp aquafaba for vegan version)
- 2 Large carrots, grated
- 1/2 cup broken walnuts
- 1/2 cup shredded coconut
- 1/3 cup melted virgin coconut oil
Pre-heat your oven to 180C / 350F (I used my coal stove, but this is for reference). Butter your muffin pan.
Blend rolled oats to a fine flour in your blender, add baking soda, salt and cinnamon. Put the dry ingredients in another bowl to use the blender again for the wet ingredients. Add the grated carrots, nuts, coconut and vanilla to the dry ingredients and stir with a wooden spoon until thoroughly mixed.
Beat your eggs on the mixing setting in your blender until frothy and light, add sugar and banana and mix together for a couple of minutes (about 2). Now add the melted coconut oil and mix well until combined.
Add the wet ingredient to the dry and mix well. Spoon your mixture into the prepared muffin pan and bake for 15-20min. Use a toothpick inserted in the centre of the muffin to check if they are completely done. If the toothpick comes out clean, they are ready to be removed from the oven.
If you can contain yourself, let them cool before enjoying. They will keep for a couple of days in a sealed container.
We rarely use milk or cream, but I received some wonderful raw, organic cream from a biodynamic farm yesterday. So this was the perfect chance to indulge
in a lovely white wine, cream and mushroom pasta.
Winter in Cape Town is a perfect excuse to start using all those stew and soup recipes. This is a vegan stew, adapted from my mum’s carrot stew. It was one of my favourite dishes growing up.