Sweet Potato Bites (Gluten Free + Vegan)
12
45 minutes
Combining veggies in sweet recipes is always a fun way to have your family eating more of it! This recipe of oatmeal and sweet potato bites have has a soft inside, is naturally sweetened and will be a go-to for your next sweet potato leftover.
Sweet Potato Bites (Gluten-Free + Vegan)
We all have this moment when there are leftover potatoes in the fridges, and we don't feel like eating it again for lunch. Plus, the kids are coming back from school in a few hours, and I doubt they will complain about that cozy and spiced scent when entering the house.
This receipt is the perfect one to pass already cooked sweet potatoes, and create a delicious snack, breakfast, to have along with fruit, smoothie, fruit juice, to crumble on top of a yogourt, or to pack with you to the gym!
You can definitely play with the spice and add more ginger, nutmeg, pumpkin spice, even gingerbread spice if you prefer a strong spiced taste.
Simple, easy, and pretty quick to do, you'll have few ingredients to mixed, and you are right to the oven!
Ingredients (Serves 12 Bites)
1 cup mashed sweet potato (cooked by either roasting or steamed, then cooled)
1/3 cup Coconut oil
2 Flax eggs (2 Tbsp Flax meal + 5 Tbsp Water, let sit for about 10min)
1/3 cup Maple syrup
1 tsp Vanilla
1 2/3 cups oat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp Pumpkin Spice
Optional: chocolate chips and chopped pecans
Method
- Preheat oven to 350F and line a muffin tin with liners or nonstick spray.
- In a large bowl, whisk mashed sweet potato, coconut oil, flax eggs, maple syrup, and vanilla until well combined.
- In a small bowl, mix oat flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice.
- Add dry ingredients to wet and stir until combined.
- Pour into muffin tin and bake for about 22 minutes or until a toothpick inserted comes out clean.
- Enjoy!
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