Not exact matches
I made a few variations — I only had 400g
sweet potato so added some apple
puree to make up the difference, increased almond meal to 1
cup, added some vanilla, decaf coffee powder and extra salt — extra tasty!
1
cup cottage cheese 1
cup sweet potato
puree (or leftover mashed
sweet potatoes) 1
cup old fashioned oats 5 large eggs 2 teaspoons pumpkin pie spice 1 tablespoon maple syrup
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For
Sweet Potato Scones 2 1/4
cups (320 g) all - purpose flour 1/3
cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2
cup unsweetened
sweet potato
puree, recipe below 1/3
cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces
1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can
pureed pumpkin or about 3/4
cup 1
cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3
cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2
cup brown sugar (this is not a really
sweet custard, so add another 1/4
cup brown sugar if you prefer) 1 teaspoon vanilla extract
Note The goal is to end up with at least 1
cup of
sweet potato
puree.
To replace one egg, use 1/4
cup of mashed bananas, canned pumpkin, or
sweet potato
puree or unsweetened apple sauce.
1/2
cup oatflour (or ground oats) 1/4
cup pumpkpin
puree (could sub this with cooked
sweet potato) 2 tablespoons 100 % cocoa powder 3/4
cup coconut milk (this one) 1/4
cup chocolate brown rice protein powder 1 teaspoon baking powder
What's in it: 1
cup steal cut oats 1/2
cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin
puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a
sweeter oatmeal) 3 1/2
cups water 1/2
cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a
sweet tooth).
Lately though, I've been buying beautiful,
sweet mangos in my grocery store and I decided to
puree about a half of a
cup of chopped mangos in my blender along with lemon juice to create a new summer dessert.
1/4
cup pumpkin purée (you can also hack this recipe and use
sweet potato in place of pumpkin —
pureed or baked and chilled or frozen)
Whisk in cream, salt, 1
cup sweet potato
puree, and remaining 1/2
cup sugar.
One thing I noticed is that this is not the first recipe that underestimates the amount of
puree you can get from a
sweet potato; unless you get a one pound potato you're going to be like me and have a very scant one
cup, especially, if you exclude the tougher part of the potato right next to the skin.
Had a large homegrown tomato, onion, green
sweet bell, so it made about 2
cups puree.
Combine 2
cups sweet potato
puree, sweetened condensed milk, and all remaining ingredients in large bowl; whisk until well blended and smooth.
Pin It Author: Stacey Serves: 2
cups Protein and fiber rich chia seed pudding layered with
sweet coconut mango
puree, fresh kiwi and topped with juicy cherries.
I've since made the recipe a few more times (once with ~ 1
cup butternut squash
puree and once with
sweet potato
puree in place of the banana) but none have really worked out as well as the banana.
Vanilla Powdered Peanut Butter but there are many other brands you can use) * 1 tablespoon baking powder * 1/4 teaspoon salt * 244 g / 1
cup pumpkin
puree (I've used both Libby's and Farmer's Market brand organic) or butternut squash
puree or peeled mashed
sweet potato (these all have slightly different tastes but I tried them all and liked them all in this recipe) * 4 tablespoons all - natural, unsweetened applesauce * 2 teaspoons ground cinnamon * 1 teaspoon vanilla extract * 240 ml / 8 oz.
In a large glass measuring
cup or another bowl, whisk together
sweet potato
puree, milk, Greek yogurt, coconut oil, eggs and vanilla.
3 oz chopped dark chocolate 3/4
cup pumpkin purée - or - homemade
sweet potato or pumpkin
puree 1/2
cup liquid (water or coffee) 2 teaspoons apple cider vinegar 1/2
cup packed brown sugar 2 teaspoons vanilla 1/4
cup liquid coconut oil 1/2 tsp sea salt 1/4
cup cocoa powder 1
cup all purpose flour 1/2 tsp baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon each ground nutmeg, ground allspice, and ground cloves ⅛ teaspoon ground cayenne pepper
• 2 medium onions, peeled and chopped fine • 3 cloves garlic, chopped fine • 1/8 pound
sweet butter • Zest of 1/2 medium orange • 6
cups quarts
pureed fresh tomatoes • 1 5 - ounce can tomato paste • 6
cups freshly squeezed orange juice • 1 teaspoon ground ginger • 1 tablespoon finely grated fresh ginger • 1/4 teaspoon white pepper • 1/2 teaspoon salt • 3/4 tablespoon salt • Cayenne to taste
Put 1
cup plus 2 tablespoons of the
sweet potato
puree into a food processor with all the other ingredients except the chickpeas and sesame seeds.
1/2
cup sweet potato
puree (If you don't have baked
sweet potatoes on hand, you may want to make some the day before so you can enjoy how quickly this recipe comes together) 6 egg whites (or 2 - 3 eggs plus some egg whites — about 1
cup total liquid) 3 Tablespoons flaxseed meal 1/4
cup plus 1 Tablespoon almond meal flour 1/4 tsp ginger 1/4 tsp cloves 1/2 tsp cinnamon
1
cup sweet potato
puree (pumpkin would work too - this is usually easy to find around Fall time, just look for canned
sweet potato or pumpkin)
For a
sweet and seasonal calcium - rich afternoon treat, try mixing 0 percent fat - free Greek yogurt with a quarter
cup pumpkin
puree, add a dash of pumpkin pie spice, your sweetener of choice, and top with fat - free whipped topping and crush walnuts.
4 ears fresh,
sweet corn, husked 1 medium - sized brown onion, chopped 3 cloves garlic, minced 1 - 2 tablespoons olive oil 1 tablespoon each fresh chives, marjoram, and thyme, finely chopped (adjust to taste) 1
cup canned pumpkin
puree 5 - 6 medium - sized pattypan squash, cut into 1 inch pieces 1
cup frozen, shelled edamame 4 Roma tomatoes, roasted (see below) 4
cups vegetable broth 1/2 teaspoon allspice 1 teaspoon chili powder Freshly ground black pepper and salt, to taste 1 small avocado, sliced
What's in it: 1
cup steal cut oats 1/2
cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin
puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a
sweeter oatmeal) 3 1/2
cups water 1/2
cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a
sweet tooth).
1
cup cottage cheese 1
cup sweet potato
puree (or leftover mashed
sweet potatoes) 1
cup old fashioned oats 5 large eggs 2 teaspoons pumpkin pie spice 1 tablespoon maple syrup
2 C homemade pumpkin
puree 1/4 C maple syrup (or more depending if you want it
sweeter) 1/4 C brown sugar 1/3 C almond milk 1 TBSP Arrowroot powder 1/4 tsp each: cinnamon, ground ginger, cardamom, nutmeg (optional: cloves) 1/4 tsp sea salt 1/4
cup cashews (soak for 10 min in boiling water) 1 recipe for pie crust - unbaked
1/4
cup of fruit or squash
puree makes a good «egg» to bind — banana, applesauce, squash, and even
sweet potato make for good binders.
For 1
cup canned pumpkin or pumpkin
puree, substitute 1
cup cooked, mashed
sweet potato or butternut squash.