Tuesday, October 8

Sweet Potato Carrot Ginger Cakes

On Sunday's I like to make these sweet potato cakes to have for the week. They're great for breakfast sandwiches  or with cashew butter and fruit! 

Prep and Cook Time: 20 min.
Serves: 6
Tools: Mini food processor

1/2 small sweet potato, shredded
1 large carrot, shredded
1/4 inch ginger, shredded
5 tsp coconut flour
4 large eggs
1 tsp cinnamon
1/4 tsp nutmeg
coconut oil for cooking

1.  Shred 1/2 sweet potato, carrot, and slice of ginger in food processor (chop it enough to be in pieces, but make sure not to puree it). If you don't have a food processor you could shred them by hand and chop the ginger, but it'll take a little longer.

2. In a separate bowl, mix the coconut flour, cinnamon and nutmeg together. 

3. Mix the shredded sweet potato, carrot and ginger with the dry ingredients. 

4. Finally, add the eggs and mix the batter till smooth. 

5. Heat coconut oil in a large frying pan and cook the cakes, much like pancakes. The cake is done when each side is golden brown. 

6. If making a breakfast sandwich, cook the sausage first and then fry the egg in the sausage grease. 

7. If spreading cashew butter and adding fruit on your cake, you're in for a real treat!

8. Enjoy! 

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