I love my breakfast smoothie, it’s my 4 day a week go-to, which I change up when I have granola once a week and porridge once a week, then usually eggs or pancakes on a Sunday. But sometimes it’s nice to have a break from routine! And it can be hard finding options outside the house when you want to keep it clean. My dear friend Denise, yoga instructor and essential oils guru, gave me the idea for these and I put my own little spin on her wonderful original recipe, and it’s given me another option for breakfast other than the usuals.
You can make them without any sweetening, as the sweet potatoes are sweet enough, or you can add a little coconut sugar if you prefer them a bit sweeter. They’re great for on-the-go but also to have with coconut yoghurt or cashew butter, or eggs, or even some veggies. I added the pumpkin seeds for extra nutrition – as they are high in fibre, omega-3 fatty acids and anti-oxidants – and coconut for extra sweetness.
I also used a drop of doTERRA cinnamon essential oil. You can either do this and reduce the amount of ground cinnamon, or just use the ground cinnamon.
Ingredients
1 tbsp ground flax seed + 3 tbsp cold water (flax egg)
3/4 cup mashed sweet potato (about 2 small sweet potatoes, peeled, cut and steamed)
2 tbsp coconut palm sugar
4 heaped tbsp coconut oil (melted)
5 tbsp almond milk
4 tbsp ground almonds
1 tsp ground cinnamon
1 drop doTERRA cinnamon essential oil (optional)
1/2 tsp ground nutmeg
1/2 cup desiccated coconut (unsweetened)
1/4 cup pumpkin seeds
Method
Steam and mash the sweet potato.
Preheat the oven to 180* and line 2 baking trays with baking paper and grease with coconut oil.
Make the flax egg by mixing the flax with the water and putting aside so it sets.
Mix together the sweet potato and coconut sugar really well, then add the coconut oil.
Mix in the ground almonds and the spices, then the almond milk, followed by the flax mixture, desiccated coconut and pumpkin seeds.
If the mixture is too watery, add some more ground almonds. If it’s too thick, add some more coconut oil and a splash more almond milk.
Roll into small balls and flatten out slightly onto the baking paper.
Bake for 10-12 minutes or until the edges start to go golden.
Leave to cool on a cooling rack. Can be stored in an airtight container in the fridge for up to 5 days.
Love & health,
Lauren
