Header Top Section
This is a thick frosting, but you can adjust its consistency by adding a little almond or coconut milk. I hope he continues to like them. Hoping to sneak these in on my non veggie eating lil man. Hi can I use coconut flour instead of all purpose flour and coconut oil instead of veg oil or butter. I actually put the ground flaxseed inside and pecans on top. Canned pumpkin makes these muffins super moist.
I chose to roast the rhubarb with a mix of raspberries and blueberries and a generous drizzle of raw honey to cut the tartness and keep the compote wonderfully sweet. The puree worked wonderfully combined with a tiny bit of coconut flour and eggs to make a smooth batter for my pancakes. I opted to use a few drops of stevia for a little extra sweetness, but I realized once the pancakes were topped with my berry rhubarb compote that I could have probably gone without, as the compote was sweet enough for the entire dish!
The one drawback of pancakes with sweet potato and coconut flour is that they take a few minutes to cook up in the pan, so patience is required — but trust me, they are well worth the wait!
This recipe combines ample amounts of fibre with healthy complex carbohydrates, antioxidants, natural sweetness, and only 7 ingredients in total! The hubby was close by as I prepared this batch of pancakes and was kind of enough to help me make my second little video! Have a peek and be sure to subscribe to my YouTube channel!
Have you made sweet potato pancakes before? What do you put in them? Spread the rhubarb and berries over the pan and drizzle with the honey. Roast for 25 minutes. Meanwhile prepare the pancakes by whisking the eggs in a bowl and stirring in the sweet potato puree and coconut flour until smooth.
Pour the batter into the pan and smooth, let each pancake cook for about 3 minutes before flipping. Repeat until the batter is finished. Makes about 6 pancakes. Pumpkin muffins, really easy Submitted by: Hooray for Five-Ingredient Fix, and especially for muffins from scratch!
I estimated the calories with honey, since I figure most of us won't have agave syrup. This is NOT my recipe! Two ingredients and one is really really good for you! These are low in calories and fat, and taste awesome!!! When puréed, sweet potatoes make the perfect base for a rich and decadent chocolate frosting. This frosting is smooth and creamy but can also hold its shape, making it ideal for decorating. All you need is three ingredients to make this sweet potato chocolate frosting: Remove from the oven and let them cool before peeling, then mash until creamy.
To make the frosting, bring the purée to a simmer over medium heat and add the dark chocolate chunks. Remove from the heat, then add in the honey and stir until smooth.
Let it cool, stirring occasionally, until the frosting reaches room temperature and has a thick consistency. You can store the frosting in the fridge for up to four days. Just make sure to bring it back to room temperature before spreading on desserts.
This is a thick frosting, but you can adjust its consistency by adding a little almond or coconut milk. You can also adjust the sweetness to personal preference.