Sweet potatoes are fabulously healthy and naturally sweet and make a delicious addition to pancake batters. Packed with beta carotene and vitamin C they are wonderful for supporting immune health and keeping your skin glowing. The homemade caramel sauce is simple to make and can be stored in the fridge for up to a week. I often use it poured over fresh fruit for a healthy treat.
Difficulty –Â Easy
Time – 10 minutes preparation, 4-6 minutes cooking
Serves – 2-4
Lucuma gives a fabulous caramel flavour to the sauce. Lucuma is a low-glycemic sweetener and contains many nutrients including beta-carotene, iron, zinc, vitamin B3 and calcium.
Sweet potatoes make a delicious addition to cakes, bars and breads providing plenty of sweetness and natural fibre. Instead of gluten free flour in this recipe you could use a protein powder to increase the protein content.
150g cooked sweet potato
50g gluten free flour
2 Eggs
1 teaspoon Baking Powder
1tsp Vanilla Extract
½ teaspoon Ground Cinnamon
To cook 1tbsp coconut oil
Caramel sauce
150g soft dates, pitted
2 tbsp. lucuma, sifted
1 tbsp. almond butter
1tsp vanilla extract
150ml almond milk, or coconut milk or coconut cream
