Equipment: Oven
Preparation time: 10 mins
Cooking time: 30 mins
The natural sweetness of these savoury foods combine with the apple to produce a tasty and filling sweet snack. Sweet potatoes belong to a different food family from the more familiar white-fleshed potato (which is a member of the nightshade family). They contain antioxidant nutrients and have a lower Glycaemic Index than regular potatoes. Despite the name, buckwheat is no relation to wheat; instead it is in the same food family as rhubarb. It does not contain gluten and so makes a safe alternative for those sensitive to gluten-containing grains. Buckwheat is also rich in antioxidant bioflavonoids and minerals and has a low GI. The combination of sweet potato and buckwheat makes for a very slow energy-releasing snack.
Ingredients (serves 4)
- 200g/8oz/2 cups sweet potato, cooked with skin removed
- 100g/4oz/l cup buckwheat flour
- 100g/4oz/l cup milk-/dairy-free margarine
- 1 apple, chopped small
- 1 tsp chopped ginger
- pinch cinnamon (optional)
Method
- Preheat the oven to 200°C/375°F/Gas Mark 5.
- Combine the ingredients in a bowl.
- Form into four medium-sized or eight small balls, place onto a greased baking sheet and flatten slightly.
- Bake for 30 mins.
- Delicious eaten whilst still warm.
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