Ingredients
2 sweet potatoes steamed
1 can coconut milk
3 eggs (cannot omit)
3 Tbsp Tupelo Honey
Freshly ground nutmeg
Tsp orange zest
Preparation
Place cooked sweet potatoes in a blender or food processor. Then
add 3 eggs and slowly add the coconut milk. Taste for sweetness. Add more honey as desired. Then give a few turns from a nutmeg grinder. Add orange zest. Pour into little 3 inch ramekins. Bake at 300º for about an hour, until firm.
To serve this for a dessert add (2) two cookies on the side. The cookies should be made less sweet.
Posted 14 years ago at 2:30 pm. Add a comment
Ingredients for batter
3 Tbsp olive oil
1 egg
⅓ C. rice milk
1 C. spelt flour
1 ½ tsp baking powder
dash Himalayan pink salt
Ingredients for filling
1 Tbsp vanilla or
Vanilla bean scraped
2 C. sliced fresh peaches
⅓ C. tupelo honey
½ tsp nutmeg
3 Tbsp tapioca
Preparation
Beat egg well with oil. Stir in milk. Sift together flour, baking powder, salt; beat until smooth. Mix peaches, honey, nutmeg, and toss with tapioca mixed with a little water. Pour batter on top. Bake 375º oven for 20 minutes. Lower oven to 340º and bake additional 15 minutes, until bubbly. If this is not sweet enough for you, pour a tablespoon of tupelo honey over each individual serving, otherwise serve warm, fresh from the oven with a cup of chamomile tea.
Posted 14 years, 2 months ago at 5:38 am. Add a comment
