the recipe for these sweet potato oat drops is actually a spinoff of this recipe that i found on pinterest. i love the original recipe because they do not have sugar, butter, eggs, milk or flour but they have lots of protein and are really filling. plus, they taste awesome. i've already made them twice with dried cherries and they get gobbled up quick!
my recipe is a little different than the original and it does cheat by using 1 egg for binding purposes but they are still super healthy. my aunt did some research about a condition that we both have and found out that sweet potatoes are good to eat to help the condition. well that got me thinking that maybe i could change the recipe a little and make it with sweet potatoes instead of bananas as the "wet" part of the recipe. sometimes i just have the best ideas.
the recipe calls for almond meal, which almost stopped me from making these at first because i had no idea where to get it. then i discovered that it's very easy to make almond meal if you own a blender or a food processor. just measure out a little more than the required amount of almonds and pulse them in the appliance of choice until the almonds are a grainy consistency. don't let them run for too long though cause otherwise you'll end up with almond butter, and that's not what you want!
these cookies are soft, just sweet enough, and have a nice texture. they can be refrigerated and either reheated or eaten cold (my favorite) as a quick, filling breakfast or snack. enjoy!
1 1/2 cups rolled oats
1 cup unsweetened coconut flakes
1/4 cup almond meal
1/2 cup chopped pecans
1 cup raisins
2 teaspoons cinnamon
1 medium sweet potato
1 large egg
1/4 cup oil
1 teaspoon vanilla extract
2 tablespoons honey
preheat oven to 350 F. line a baking sheet with parchment paper or silicon mat.
start by cutting the ends off the sweet potato. cook the potato by wrapping in a wet paper towel and nuking it in the microwave for about 4-5 minutes, depending on how big it is. let it cool before peeling and mashing to a smooth consistency.
in a large bowl combine rolled oats, coconut flakes, almond meal, and pecans. stir in cinnamon and raisins.
in another bowl combine mashed sweet potato, egg, oil, vanilla, and honey. pour wet ingredients over dry ingredients and stir until well combined.
take a large cookie cutter (i used a canning ring) and use an ice cream scoop with a lever to press batter into the cookie cutter on the cookie sheet. these cookies do not spread so you can fit them close together on the sheet. bake for 20 minutes or until cookies are firm and golden brown.
No comments:
Post a Comment