SWEET POTATO TOASTIES
THIS RECIPE IS :
CALORIES
266SERVES
2COOK TIME
13INGREDIENTS
- 1 large sweet potato
- Approximately 2 teaspoons of olive oil
- 1/4 teaspoon sea salt
- 1/2 an avocado
- 1 tablespoon peanut butter or almond butter
- 1 tablespoon maple syrup
- Assorted fresh or dried berries and nuts
- Chia seeds
PREPARATION
- Preheat oven to 450°F.
- Wash, and peel if desired, a sweet potato.
- Cut the sweet potato into thin, uniform slices (about 1/8 to 1/4-inch thick).
- Toss the sweet potatoes slices in olive oil and sea salt.
- Arrange the slices on a baking sheet and bake for about 13-15 minutes until they brown slightly.
- Remove potatoes from oven and let cool for 5 minutes.
- Top with avocado, nut butter, maple syrup and whatever nuts, seeds, or berries you choose.
NUTRITIONAL INFORMATION
Per Serving: Calories: 266 | Carbs: 31 g | Fat: 15 g | Protein: 5 g | Sodium: 315 mg | Sugar: 13 g
AUTHOR & RECIPE DETAILS
RED WINE POACHED PEARS [VEGAN, GRAIN-FREE]
THIS RECIPE IS :
CALORIES
279SERVES
4-6INGREDIENTS
- 4-6 ripe but firm pears
- 1 bottle of dark fruity red wine
- 1 cup of water
- 1/2 of one lemon
- 1/2 cup granulated sugar cane
- 1 cinnamon stick
- 1 star anise
- 3 cloves
- Ground pepper, to taste
PREPARATION
- Peel the pears and slice off the bottoms so that they can stand up. Leave the stems on to look pretty.
- Put all ingredients (except the pears) into a deep and narrow pot that will fit the pears lying sideways.
- Squeeze the lemon juice into the mixture and put the rest of the lemon in.
- Bring the wine and spice mixture to the boil and simmer for 5 minutes covered.
- Add the pears, placing them sideways, so that they are submerged into the wine mixture.
- With lid on, simmer for 15 to 20 minutes. From time to time, gently turn the pears closer to the surface.
- When done, the pears should be tender when pierced with a fork. Do not overcook them or else they will be too soft and mushy.
- When done, take the pot off the heat. Remove the lid and let the pears cool in the wine mixture. When cool, cover and put the pears and wine in the refrigerator to marinate for 2-3 days. They will turn dark red. Serve.
NUTRITIONAL INFORMATION
Per Serving: Calories: 279 | Carbs: 50 g | Fat: 0 g | Protein: 1 g | Sodium: 7 mg | Sugar: 38 g
AUTHOR & RECIPE DETAILS
APPLE CRÊPE CAKE [VEGAN]
THIS RECIPE IS :
CALORIES
370SERVES
8INGREDIENTS
- 3 cups all purpose flour
- 2 tablespoons cornstarch
- 6 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons coconut oil
- 4 cups soy milk
- 2 teaspoons vanilla extract
- Coconut pan spray
- 1 recipe apple filling blended
PREPARATION
- Combine all the ingredients (minus the apple filling and coconut pan spray) together in a high speed blender or food processor and process smooth on medium speed for 1 minute.
- Transfer to a clean container and refrigerate for at least 1 hour our overnight.
- Meanwhile prepare your apple filling.
- Stir the crêpe batter well before frying
- Get your 9-inch, nonstick skillet hot and spray it lightly with coconut oil and heat it to medium-high.
- Pour approximately 1/4 to 1/2 cup of crêpe batter into the pan and then rotate the pan with your wrist so the batter covers the entire surface quickly and evenly
- Cook for approximately 30 seconds to 1 minute and then flip it over and cook for another 30 seconds to 1 minute or until just starting to get golden.
- Transfer to a sheet pan lined with parchment paper and repeat until all the batter is finished.
- You will layer each crepe in between parchment on the sheet pan as you go.
- Assemble the cake by spreading approximately 1/4 cup of filling between each crepe and continue until all the crepes are used.
- Sprinkle with powdered sugar and serve with ice cream or whipped cream.
NUTRITIONAL INFORMATION
Per slice: Calories: 370 | Carbs: 52 g | Fat: 13 g | Protein: 10 g | Sodium: 68 mg | Sugar: 10 g
Nutrition information does not include apple filling, suggested toppings, or excess oil from frying.
Nutrition information does not include apple filling, suggested toppings, or excess oil from frying.
NOTES
Unfilled crêpes can be stored in the freezer layered with parchment paper between each one and wrapped well for up to 1 month.
Thaw them at room temperature or heat them in a low oven to warm before assembling the cake or using as filled stuffed crêpes.
Assembled crêpe cake should be stored in the refrigerator for up to 1 week and can be served warm or cold.
Thaw them at room temperature or heat them in a low oven to warm before assembling the cake or using as filled stuffed crêpes.
Assembled crêpe cake should be stored in the refrigerator for up to 1 week and can be served warm or cold.