Recipe: Sweet potato and pumpkin slices

Busy Izzy's Healthy Recipes

Sweet potato and pumpkin slices

with toasted coconut and natural spices

Busy Izzy's Sweet Potato and Pumin slices

 Ingredients

  • 2 cups cooked sweet potato
  • 1 cup cooked pumpkin
  • ¾ cup rice malt syrup
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 cup desiccated coconut
  • 1½ cups of almond meal
  • 4 egg whites

Method

  1. Oven-bake chopped sweet potato and pumpkin at 180º C fan-forced oven for 50 minutes or until soft. (Cover in foil to avoid browning)
  2. When cool, remove skin and mash in a bowl.
  3. Add all other ingredients, lastly fold in whipped egg whites.
  4. Mix through with a spoon until ingredients are combined through the slice mixture.
  5. Spread on to a lined slice baking tray, bake in a fan-forced oven at 160º C for 60 minutes.
  6. When ready and cool, sprinkle with toasted coconut for some
    extra snaxalicious crunch.



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Busy Izzy's Healthy Home-made Drizzly

1 tin coconut milk organic
½ cup coconut sugar
½ tsp sea salt
  1. Combine the coconut milk, coconut sugar and salt in a saucepan over medium-high heat.
  2. Bring to boil then lower the temperature keeping at a light simmer.
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Yummy! Write and let me know, below, just how your cupcakes go.

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