Guilt-less Desserts & Treats for your Family
Things got a little crazy this week after I posted my recipe for this Sweet Potato Tiramisu Cake. Thanks to the lovely Jo from Quirky Cooking (aka the Thermomix Queen!) it was all over Facebook and the website nearly had a heart attack with the extra visitors. Thankfully it held up and lots of people had the chance to see how a simple vegetable can be incorporated into a stunning dessert.
Now whilst the Sweet Potato Tiramisu is a stunner, many wondered if they could make it, given the many different parts and layers. With that in mind today I bring you a super easy Sweet Potato treat; Sweet Potato and Chocolate Chip Muffins. These tasty muffins are super easy to make and are ready to eat in around 30 minutes. They make a filling breakfast on the run and a handy lunch box snack (if you need to be nut free swap the almond meal with rice flour or a seed meal).
Muffins, especially these Sweet Potato and Chocolate Chip Muffins, are easy to make. There’s no fancy equipment needed, just a bowl or two and a spoon. The trick with muffins is to not do too much. That’s right; they’re the lazy baker’s dessert! Don’t whisk them, don’t vigorously stir, and definitely don’t beat them until fluffy. Muffins are at their best when they are gently, and briefly, stirred so that all the ingredients are just combined. Over stirring creates a tough and flat muffin; not ideal for your hangry tummy.
Before you race off and make yourself some tasty Sweet Potato and Chocolate Chip Muffins I wanted to share with you some of my tips for always being baking ready. Let’s face it; you never know when you’ll get a craving for a healthier baked snack (cause sometimes carrot sticks just don’t cut it!) and it’s easier than you think to be baking ready!
BAKING PREARATION TIPS
Next time the oven is on to make dinner pop a whole orange Sweet Potato on a tray and bake for about 1 hour in a moderate oven, or until you can stick a knife through the middle without any resistance. Once cooled, remove the peel and scoop out the mushy inside and woo hoo- you have Sweet potato puree! The Sweet Potato puree can be frozen in zip lock bags. I like to freeze mine already measured; 1/3 cup for muffins, 270 grams for bread etc so I don’t have any waste. You can do the same with Pumpkin.
Making your own chocolate chips is easy peasy. When you have a free 5 minutes make some Dairy Free Chocolate and pop it in the freezer. After 30 minutes, break the set chocolate into large pieces and store in a zip lock bag. Next time you need chocolate chips just remove the bag and bash/cut/chop the chocolate into pieces. I wouldn’t recommend freezing the chocolate as chocolate chips as they may join together and you’ll have to cut them up again anyway.
Many recipes require Coconut Cream. This is taken from a can of coconut cream/milk that has been in the fridge overnight to allow the coconut cream to thicken and the water to separate. It can be very annoying when you have a craving and you have to wait 24 hours so I like to have an open can of coconut milk/cream in the fridge at all times… in case of a dessert emergency! The open can will last up to one week in the fridge, and if you have a dessert free week (shame on you!) then it can be used to make a curry or in place of dairy cream in a savoury dish.
You know the watery remains you get when making coconut cream? I like to keep mine in a glass jar in the fridge and use them in recipes when water/milk is needed. One of my goals this year was to reduce wastage in the kitchen and this helps.
Sweet Potato & Chocolate Chip Muffins
- 1/3 Cup puréed baked Sweet Potato
- 2 Eggs
- 1/2 Cup Milk of choice
- 3 Tablespoons Maple Syrup or Rice Malt Syrup
- 2 teaspoons Vanilla Extract
- 2/3 Cup Almond Meal
- 1/3 Cup Arrowroot or Tapioca Flour
- 1/3 Cup Coconut Flour
- 3 teaspoons Baking Powder
- 100 grams Choc Chips see below to make dairy free Choc chips
- Optional: 1/4-1/2 teaspoon Cinnamon
- 1/4 Cup Coconut Oil
- 1 Tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
- 1/4 Cup Cococa
- Preheat the oven to 175C/350F
- Line a muffin tray with liners and lightly grease.
- Place the wet ingredients in a bowl and whisk to combine.
- In a separate bowl whisk the dry ingredients together.
- Add the dry ingredients to the wet and stir until combined (do not over stir).
- Add the Chocolate chips and gently fold them through the muffin mixture.
- Evenly divide the muffin mixture between the 6 greased muffin liners.
- Bake for 30-35 minutes, or until cooked through.
- Remove from the oven and allow the muffins to cool in the tin before serving.
- Muffins can be stored in an airtight container for up to 3 days (place in the fridge if the weather is warm or humid).
- Melt the coconut oil in a saucepan over a very low heat. Stir in the maple syrup and vanilla.
- Add the cocoa and allow to thicken slightly.
- Pour the Chocolate into a medium sized lined baking tray and freeze for 1 hour.
- Remove the Chocolate from the freezer and break into large pieces.
- This can be done by
- Place the pieces in a zip lock freezer bag and using a rolling pin, hammer, your feet etc bang the bag until the pieces are broken into smaller pieces.
- Placing the chocolate pieces in a blender and pulsing until broken into the required size chips.
- Using a sharp knife to cut the chocolate into chips.
- Use immediately or refreeze for later use.