153kcal
5g
9g
3g
1g
5g
24g
183mg
- 580g / 20oz medium-sized Sweet potatoes
- 120g / 4.23oz Oat flour
- 3 tbsp Hemp seeds
- 2 tbsp Oat milk
- 1 tbsp Nutritional yeast
- 1 tsp Baking powder
- 1 tsp Garlic powder
- 1 tsp Ground cumin
- 1/2 tsp Dried Italian herbs
- Salt and pepper
1. Preheat oven to 180°C (350°F).
2. Peel and dice 580g / 20oz medium-sized Sweet potatoes, place on a baking sheet lined with parchment paper and bake for 30-40 minutes.
3. In a blender, combine baked Sweet potatoes, 120g / 4.23oz Oat flour, 3 tbsp Hemp seeds, 2 tbsp Oat milk, 1 tbsp Nutritional yeast, 1 tsp Baking powder, 1 tsp Garlic powder, 1 tsp Ground cumin, 1/2 tsp Dried Italian herbs, and Salt and pepper until smooth.
4. Wet hands with water, roll mixture into a sausage shape, and cut into 2.5-cm / 1-inch chunks.
5. Transfer to a clean, re-lined baking sheet and bake for 15 minutes.
6. Remove from oven and cool before serving.
9% of RDI
30% of RDI
9% of RDI
0% of RDI
0% of RDI
30% of RDI
42% of RDI
You can use almond meal instead of hemp seeds. Variations: Use buckwheat flour instead of oat flour, curry powder instead of cumin, or add chopped kale or spinach.
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