For some reason my parents’ oven makes much better potato wedges than the oven in my flat so every time I come home I make (sweet) potato wedges at least once. These were absolutely PERFECT especially with that avocado ugh yum
SWEET POTATO PANCAKES 🥞
100 ml almond milk (a little less than ½ cup)
100g sweet potato (a little less than ½ cup)
¼ cup gluten free oat flour
1 tbsp quinoa flour
1 tbsp almond flour
1 tbsp coconut flour
1 tbsp chia flour
1 tsp baking powder
In a high speed blender, blend all the ingredients into a thick batter. Over low heat, pour a small thin amount of batter onto a lightly oiled pan. Let cook on one side for about ten minutes, turn and then let cook on the other side for another ten minutes.
•Because these pancakes don’t contain the basic building blocks of baking (eggs, milk, butter, gluten containing flour etc.) they aren’t going to cook like a traditional pancake. Cooking on a low temperature and making the pancakes thin will also help to prevent from cooking the outside too fast while leaving the inside raw.
•A super easy way to make these flours without having to buy them is to just use your nutribullet to mill the whole ingredient (quinoa, almonds etc.) into flour.
There are one million and one ways to make roasted sweet potatoes. They are one of the most versatile vegetables and can be dressed up in many ways ranging from savory to sweet. Here is just one way that I like to prepare these for meal prep.
2 large sweet potatoes, peeled and diced
Seasoning blend: 1 tsp kosher salt, 1 tsp black pepper, ½ tbsp lemon granules, 1 tsp cinnamon, ½ tsp freshly ground nutmeg, 1 tsp ancho chili powder, 1 ½ tsp Herbs de Provence, ½ tsp smoked paprika.
Preheat your oven to 400 degrees Fahrenheit.
On a baking sheet lined with parchment paper, arrange your sweet potatoes into a single layer.
Drizzle a layer of olive oil over the potatoes and then sprinkle over the seasoning blend (you may or may not use all of it – if you don’t, save the rest from chicken, it’s incredible).
Using your hands, toss the potatoes so that they are evenly coated.
Roast in the oven until the insides are tender when pierced with a toothpick.
NOTE: For meal prep, I tend to “under roast” my potatoes because I do not want them to become too soft after reheating for a meal.
Divide into meal prep containers after the potatoes have cooled.
Method: 1. Wash potatoes and halve lengthways 2. Pre-head oven to 200 degrees celcius 3. Using a large pot, boil potatoes on the stove until almost done 4. Peel (optional) and cut potatoes into long rectangles approx 2cm in width 5. Line a baking tray with baking paper and lay potato pieces lined up evenly 6. Using a brush, apply coconut oil to lightly cover potatoes 7. Bake until golden and slightly brown, remove from heat and set on a cooling tray to crisped up 8. Sprinkle with rosemary and salt, serve!