After enjoying some, I set aside the rest to indulge on my birthday the next day. My 8 1/2-year-old PoPPed them all into his mouth, and I was barely able to rescue one for myself. Laughing and crying. Here’s the simplest sugar-free version I came up with.
6 oz. coconut flour 6 oz. gluten-free oat flour touch of sea salt 1/2 t stevia powder
2 large mashed organic bananas 3/4 t rice bran oil or oil of choice(ghee works well if you do dairy)
chocolate almond butter
50 minutes 245 degrees
I ground the oats in the blender. Mix the dry and wet ingredients separately (holding off on the almond butter) before combining to get the dough texture of soft ice cream. Shape into 1-inch balls about the width of a U.S. quarter and place them on parchment paper. I baked on low to preserve nutrients. They were nice and sweet. When they’re five, ten minutes out of the oven and moist, you can insert the sticks and gently frost them with the almond butter using a spoon. This is the butter I used. Using a little more oats than coconut flour will help glue the sticks into the cake, though the 1:1 ratio is fine. Yields 20 pops.
Baked goods aggravate colds and upper respiratory issues but these guys actually clear up sinuses and aide breathing. Likely thanks to the sprouted flour and the fact that these are not glutinous. They are biscuit texture.
1/2 cup organic corn flour 1/2 cup organic sprouted brown rice flour 1/4 tsp sea salt
2 T (sorghum) syrup 1 T (rice bran) oil 1 egg yolk 1/4-1/3 cup water
25 minutes 330 degrees
These flours produce yummies that are crumbly so I use the egg yolk to hold them together. I am partial to yolk over the white because the latter is very hard on the liver. You know how easily fried egg white scrapes off a stainless skillet? Visualize how stubbornly it will stick to your liver. Sorghum syrup is sweeter than rice. The salt balances the sweetness and alkalizes grains which are acidic.
On baking soda and baking powder: They are “both chemicals which deplete baked goods of the B vitamins thiamine and folic acid. These compounds also create a kind of alkalinity in the body that eradicates vitamin C.” Pitchford in Healing with Whole Foods, pg. 206. I know! It is difficult to leaven flour without yeast or baking soda. The way my son wolfs down whatever we pull out of the oven tells me taste and texture satisfy plenty.
Mix the wet and dry ingredients separately before combining. Start carefully with less water than more for dough that is not runny. Roll with palms about 1″ inch thick or the size of a U.S. quarter. Yields about 13.
Easy and delish, I wonder that I can post something so simple. The purple sweet potato hails from Asia and in the States, can be found organic in health food markets. The conventional is sprayed – even out of Asia. This sweet potato is exceptionally sweet and tastes like candy bread. Steaming will make it moist and soft. In cooler season, roasting helps draw heat energy into the body.
Buy produce as heavy and unblemished as possible. The heavier the raw fruit or vegetable, the fresher with more moisture. Heat oven to 375 degrees. Scrub sweet potato well with fingers or brush and cut off any obvious sore spots, keeping as much of the nutrient-rich skin intact. You can roast whole but because my son enjoys it as user-friendly finger food (and to shave cooking time), I slice it about 1/4″ thick. Lay out the circles on parchment paper, sprinkle with some quality sea salt. I use celtic gray. You can have fun here and try some spices. Brush with quality butter or ghee if you do dairy, or oil with a high smoke point. But I wanted to show you the no-frills in-a-hurry version with not even butter or oil. Lay the parchment on a metal tray or aluminum foil (with the shiny side touching the oven rack, as the shine is chemical coating). Roast 20 minutes, flipping halfway with tongs or fork though that’s not necessary. That’s it! When time allows, I go a little longer at about 300 degrees and watch for burns. Lower and slower are better for food in general with greater retention of nutrients.
This potato is wonderful travel food, so filling. I pop the pieces hot right into a thermos before leaving home and so serve them very warm with nuts, chlorella, or kale chips – or often, alone. As a complex carbohydrate, sweet potato will satisfy hunger longer and more healthily than regular potato. Yes, ironically full with nature’s own sugar. It’s hard to enjoy other varieties once you’ve had the purple.