Sweet Potato (Breakfast) Snack
This dish is a perfect way to start your day. Sweet potato, oatmeal, spices & the small amount of fat gives you a nutritious morning. A balanced breakfast is complete if you combine this with some extra fruit and a dairy product.
This is also a great way process your sweet potato leftovers. I made this snack for the crew of a foodstyling job and everybody loved it!
The star of this snack is the sweet potato. The amount of sweet potato may scare you, but it gives it that beautiful moist texture. This tropical vegetable is – next to vitamine C, B, mangaan & copper – a source of provitamin A, which is good for your skin and hair. The fibers make sure you won’t be hungry for a while.
Because there is no (self-raising) flour in this recipe, it will not rise like a cake. So if you like dense & wet snacks without being heavy this is a GO for you.
Ingredients (+:- 12 pieces or 1 big scale):
550 g grated sweet potato (+/- 3 pieces)
6 tablespoons of coconut oil (don’t take the one without taste!)
250 g oatmeal
3 tablespoons of line seeds
150 g maple syrup (agave or honey is fine as well)
100 g toasted sunflower seeds
50 g of toasted pecan pieces
50 g of toasted pumpkin seeds
1 teaspoon of cinnamon*
½ teaspoon of nutmeg
½ teaspoon of anise seed
½ teaspoon of coriander
¼ teaspoon of cloves
½ teaspoon of sea salt
½ teaspoon of vanilla extract
pinch of chili powder
*You can buy all the spices grounded. If you are lazy you can buy a mix of these spices called ‘speculaaskruiden’ and instead use 2 big teaspoons of this heavenly mix.
Material: blender, baking scale covered with baking paper, oven
Directions:
Pre-heat the oven at 180°C
2. Put the oatmeal in a blender and blend then till it almost becomes powder (if there are still a few flakes that’s fine; it doesn’t need to be really fine). Set aside in a separate bowl.
3. In that same blender, mix the linseed with 70 ml of water and set aside for a few minutes to well.
4. Add the toasted pecan nuts, sunflower seeds & spices to the grounded oatmeal, and mix.
5. In a separate bowl mix the maple syrup with the melted coconut oil.
6. Mix everything together with the welled linseed mixture and put it in an oven scale covered with baking paper. Toss the toasted pumpkin seeds oven the mixture and put it in a preheated oven at 180°C for about 35-40 minutes.
7. Let it cool down at room temperature and store it in the fridge (4-5 days).
Tip: This is not even perfect as a breakfast but you can also serve it warm as a dessert with a dollop of coconut or soya yoghurt.
Nina Beckers
