Gluten Free Sweet Potato Carrot Muffins

Hot muffins right out of the oven. Is there anything better? That smell that permeates your kitchen and any other room with door left ajar… simply heaven. I make sure to close all windows and open the door to my bedroom while I bake so that when my head rests on my pillow that night I am lulled to sleep with the delicious scent of baked goods dancing in my nostrils. These muffins are to die for. The sweet earthly flavors of the sweet potato and carrot are a perfect match with the cinnamon and garam masala. Throw in some eggs, coconut oil, almond milk, coconut sugar and a dash of honey and you have a winning muffin. These taste reminiscent of carrot cake. With crispy edges and a moist and fluffy inside, my husband, daughter and I quickly gobbled them up. Breakfast dessert never tasted so good. 😉

Gluten Free Sweet Potato Carrot Muffins

~Makes about 18 muffins~

Ingredients

• 1 baked organic Japanese yam or any variety or sweet potato
• 1 1/2 organic shredded carrots
• 2 farm fresh eggs
• 1/2 cup coconut sugar
• 1/4 cup honey
• 3/4 cup almond milk
• 3/4 cup melted coconut oil
• 1 1/2 cups All Purpose gluten free flour blend, I used this
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp garam masala
• 1/2 tsp salt
• 5 oz dark chocolate chips, I used ghiradelli’s 70% and loved the slight bitterness

Process

1. Bake sweet potato on 400 for 40 minutes, once cooled, peel skin off and discard
2. Lower oven to 350 degrees
3. In a large bowl, beat eggs, sugar, honey, sweet potato, coconut oil and almond milk until smooth
4. Add carrots and gently mix in
5. In a medium bow, whisk dry ingredients together
6. Add dry ingredients to wet ingredients and stir until combined
7. Fold in chocolate chips
8. Grease muffin liners and fill 3/4 of the way full with batter
9. Bake for 25 minutes or until inserted toothpick comes out clean

I enjoyed these best in the morning with a cup of coffee or tea, they were also a delicious mid day snack, and absolutely scrumptious for dessert… I guess what I’m saying is these muffins are perfect just any old time. 😉

Devilishly Delicious Angelic Eggs

I’m a big proponent of morning rituals. Starting my day with healthy routines can calm and center me for the busyness that lies ahead. I begin nearly every morning with at least 5-10 minutes of Vipassana meditation. I then enjoy a glass of room temperature water with lemon to get my digestive juices flowing. Next is breakfast. My daughter and I both adore eggs. She prefers hers scrambled, I prefer mine over medium. Two eggs with a thick golden runny yolk, dripping over a slice of perfectly toasted whole grain gluten free bread, slathered with ghee and chia seeds? Oh baby. My belly is happy, I’m happy, everyone around me is happy. 🙂

Although a nice consistent morning routine centers me, the adventurer in me gets restless every once in awhile. So this morning I was inspired to get a little creative. Wanting to stick with eggs, as I’ve noticed they provide me with the best fuel for my morning, I decided on deviled. I adore me some deviled eggs. If you ever happen to find yourself at a party with me and a platter of deviled eggs and you fancy a few for yourself, I’d advise not leaving them sitting around for too long. I have absolutely no self control around those things. I’ll have popped 6 of them before you take your first bite. I may have a bit of a problem. Is there a Deviled Eggs Anonymous? No, I think not. That acronym’s already been taken after all and I doubt advertising a DEA meeting would attract very many attendees. ANYHOO…

Although I do love the little buggers as they are, in all their mayo slathered glory, I decided to play around with a more wholesome version that would still dazzle the taste buds. I think what I came up with will excite you, I’m certainly a little twitterpated by them.   😉

Ingredients

• 12 hard boiled eggs, peeled and cut lengthwise
• 1 avocado
• 1/2 cup plain goat yogurt
• 3 tsp Apple cider vinegar
• 4 tsp Dijon mustard
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp cumin
• 1/4 tsp coriander
• 1/4 tsp turmeric
• 5 pepperoncinis finely chopped, I like this all natural brand

Process

1. Once hard boiled eggs are cool, remove egg yolks from egg whites and place in a medium bowl. 
2. Add in all other ingredients except pepperoncinis.
3. Using a hand mixer on low, beat until smooth and creamy
4. Add in pepperoncinis and gently incorporate with a spoon. 
5. Fill the hollow egg white halves with egg yolk mixture. If you have a pastry bag, this will look the most refined. If you don’t, no worries, a spoon will do the trick. 
6. Sprinkle the tops with a touch more of any or all of the spices used in the recipe. 
7. Voila! Serve these with a slice of toast for breakfast or next to a big salad for lunch/dinner. 

 

Happy Eating friends! 

XO~Sam

 

Savory gluten free sweet potato pancakes

I’m a sweet potato nut. I always have a couple varieties in the house. They have a long shelf life so I don’t worry about spoilage and they have a myriad of uses in cooking and baking. They are especially useful for making gluten free goodies more moist and fluffy. Not to mention they are high in magnesium, potassium, iron, Vitamin C, Vitamin A, the list goes on. Simply put, your body is stoked when you ingest sweet potato.

This recipe obviously does not have to be gluten free. Simply use whatever flour you have in your home. I personally used buckwheat, which gave it a nice nutty flavor that I loved. This will yield enough for 1-2 servings, depending on who’s eating, how hungry they are and if you are serving this alongside something else. I ate this in the morning, as I prefer a savory breakfast to a sweet one but these could be a great addition to your lunch or dinner as well! I think a spinach salad would pair incredibly well with these. 😊

Savory sweet potato pancake

1 sweet potato (I used Garnet)
3 green onion stalks
1/8 cup of flour
1/2 tsp baking powder
2 eggs
1/4 cup water
1 tbsp chia powder (optional)
Salt and pepper to taste

•Bake sweet potato at 400 degrees for 45 minutes. I did this the night before to save time.
•Peel potato and place in a medium size bowl.
•Add all ingredients and mix until combined.
•Pour out the batter in any size you like and cook on medium heat for about 2-3 minutes or until they start to bubble and flip to cook evenly on the other side.

Keep an extra close watch on these as they cook; they burn a little easier than regular pancakes.

Super easy right? Super delicious!! If you try them out, please let me know how you like them! 😘