Sweet Potato Pudding Loaf

I’m going on a short holiday soon, so I need to use up any remaining fruit and veg this week. As I still had a large sweet potato I haven’t eaten yet, then it only makes sense to turn it into something sweet! Cue this Sweet Potato Pudding Loaf. You might be thinking, what the hell is that? Well, it’s made in a loaf pan and it has the consistency of a steamed pudding, so pudding loaf obviously! Here is what you’ll need:

  • One large sweet potato, already baked
  • 4 eggs
  • 1 teaspoon vanilla
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup coconut flour
  • 2 tablespoons coconut oil

First, crack all four eggs into a bowl and beat them very well with a whisk.

At this point, add in the vanilla, honey, and brown sugar.

After mixing that in, add the baked sweet potato. I suggest baking it ahead of time and letting it cool completely before scooping it out.

Mix it up making sure the sweet potato mashes up well with the other ingredients. Then add the coconut flour, cinnamon, baking soda, and salt.

Once incorporated, the batter may be a bit thick. Spoon it into a lined loaf tin and bake for 40 minutes at 180 C / 350 F.

And there you have it, Sweet Potato Pudding Loaf! This treat is the perfect thing to enjoy during this so called summer. Why, you may ask? I think because when it’s a bit chilly, the best thing to warm you up is a sweet, comforting pud! For me, it was a great way to use up my lonesome sweet potato in a recipe high in protein, fiber, and sweetness! Give it a try, and if anything, it’ll warm your home up a bit. Thanks for reading and Happy Eating!

Date Cookies

So, I was lucky enough to see MUSE last night at Ashton Gate, and in preparation of the impending tiredness, I took a day off on Thursday. As I was catching up on Coronation Street, I was like, damn I need some cookies! So, I pulled some stuff out of the kitchen and made these Date Cookies. Here is what you’ll need:

  • 1 1/2 cups porridge oats
  • 2 tablespoons coconut flour
  • 1/2 cup (or more) chopped dates
  • 2 tablespoons tahini
  • 2 tablespoons almond butter
  • 1 egg
  • A dash of almond milk

First off, I had to thin down the oats into oat flour. Simply put it in a blender and blitz. If you already have oat flour, skip this step.

Place the blitzed oats in a bowl and add the coconut flour and dates.

At this point, beat the egg very well and throw it in the bowl alongside the tahini and almond butter. Mix well, and add a bit of almond milk (or any other kind of milk) to help it bind together as it will be a bit crumbly.

Form the dough into balls and smash them down just a little. Place evenly on a baking sheet.

Bake for 12 minutes at 180 C / 350 F.

And there you have it, easy Date Cookies! This is a great recipe for when you have random ingredients that need to be used up for a quick and tasty treat. Also, this recipe has no added sugar and is gluten free (as long as your oats are GF). You can substitute any kind of nut butter for the almond and tahini, or even add other bits in addition to the dates. If you’ve got some time and need a snack, give these a try. Thanks for reading and Happy Eating!