Sep. 20th, 2013

rydra_wong: Fingers holding down a piece of meat (heart) as it's cut with a knife, on a bright red surface. (food -- a slice of heart)
[personal profile] rydra_wong
This is a recipe in progress, but I was really pleased by this latest iteration. I've been looking for a new portable carb source for climbing sessions, and also I'm British and unable to get my head round treating sweet potatoes as a sweet food in the way that US-ians seem to.

Also, I have a bag of tapioca flour and wanted to see what I can use it for.


300g sweet potato, peeled and cut into chunks
62.5 g coconut flour
62.5g tapioca flour (apologies for the fiddly measurements, as I was converting from a different type of flour; I doubt you have to be this precise -- basically, you want 125 g of flour in total, roughly half-and-half coconut and tapioca)
1/2 tsp salt
1/2 tsp bicarbonate of soda
1 tsp coconut oil (I used one infused with five spice powder, but I doubt this is essential)
1 tsp red pepper flakes
2 tsp curry powder of choice
3 large eggs


Boil the sweet potatoes for 10-12 minutes (until tender to the point of a knife), then mash them with the coconut oil.

Mix all the dry ingredients together, then add the sweet potato mash and work it in (I resorted to hands rather than implements for this).

Beat the eggs and add them last.

Spoon the mixture into muffin cups (or just dollops on a sheet of tinfoil or baking parchment; it's pretty thick and holds its shape well). This makes about eight muffins.

Bake at 185 degrees for 30 minutes.


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