I'm not a morning person but I am a breakfast person, one that has to be reasonably full before heading out the door. But it is that time of year again that jumping out of bed ecstatically means no fun unless someone is cooking for you and the whole space smells of heaven (sunflowers optional). I figured out simplicity mixed with deliciousness is everything I want from my breakfast this season. Something prepared earlier needing only a little to satisfy is the recipe for success. In this combo muffins were the hardest therefore baked in advance ingredient topped with a five minute blueberry compote sacrifice. It literally takes minutes to cook while the air absorbs the smell and no one will stay in bed for long. For the compote you only need a small amount of berries, two tablespoons of orange juice (or any juice available), half teaspoon of vanilla extract and a dash of cinnamon cooked for 10 minutes on high, stirring frequently. As for the muffins...
Recipe was found in It's All Good cookbook by Gwyneth Partlow and loved ever since. Not too messy and laborious those muffins became an easy snack around here especially that they can be paired with anything my taste buds fancy that morning: a dab of nutella, jam or marmalade, apple or apricot compote, it's an evolving process. So onto the recipe! You'll need:
1 large sweet potato
1/2 cup extra virgin olive oil
1/2 cup unsweetened almond milk
3/4 cup good-quality maple syrup plus 2 extra tablespoons for brushing the muffins
1 teaspoon pure vanilla extract
2 cups gluten free flour (if it doesn't include xantham gum, add 1 teaspoon)
2 teaspoons baking powder
2 teaspoons baking soda
1 and 1/2 tablespoons Chinese five-spice powder
1/2 teaspoon fine sea salt
Preheat
the oven to 400F. Prick the sweet potato a few times with a paring knife or
fork. Bake until soft (when a paring knife can cut through with zero
resistance), about 1 hour. Set the sweet potato aside until it's completely
cool.
Peel the
sweet potato, discard the skin and mash the flesh in a mixing bowl with a fork.
Whisk the olive oil, almond milk, maple syrup and vanilla into the
sweet potato. In a separate bowl, whisk together the flour, baking powder,
baking soda, five-spice powder and salt. Fold the dry ingredients into the wet
ingredients.
Line a 12-cup muffin tray with paper liners and evenly distribute the muffin batter among the cups. Bake at 400 F for 20 to 25 minutes, or until a toothpick comes out clean, brushing the tops with extra maple syrup during the last 5 minutes of baking. let the muffins cool before serving.
Line a 12-cup muffin tray with paper liners and evenly distribute the muffin batter among the cups. Bake at 400 F for 20 to 25 minutes, or until a toothpick comes out clean, brushing the tops with extra maple syrup during the last 5 minutes of baking. let the muffins cool before serving.
Peel the sweet potato, discard the skin and mash the flesh
in a mixing bowl with a fork. Whisk the olive oil, almond milk, maple
syrup or xylitol, and vanilla into the sweet potato. In a separate bowl,
whisk together the flour, baking powder, baking soda, five-spice powder
and salt. Fold the dry ingredients into the wet ingredients.
Line a 12-cup muffin tin with paper liners and evenly distribute the muffin batter among the cups.
Bake at 400F for 20 to 25 minutes, or until a toothpick
comes out clean, brushing the tops with extra maple syrup during the
last 5 minutes of baking. Let the muffins cool before serving.
-
See more at:
http://www.rachaelrayshow.com/recipe/12748_Gwyneth_Paltrow_s_Sweet_Potato_amp_5_Spice_Muffins/#sthash.fvVZdX2Q.dpuf
Preheat
the oven to 400F. Prick the sweet potato a few times with a paring
knife or fork. Bake until soft (when a paring knife can cut through with
zero resistance), about 1 hour. Set the sweet potato aside until its
completely cool.
Peel the sweet potato, discard the skin and mash the flesh
in a mixing bowl with a fork. Whisk the olive oil, almond milk, maple
syrup or xylitol, and vanilla into the sweet potato. In a separate bowl,
whisk together the flour, baking powder, baking soda, five-spice powder
and salt. Fold the dry ingredients into the wet ingredients.
Line a 12-cup muffin tin with paper liners and evenly distribute the muffin batter among the cups.
Bake at 400F for 20 to 25 minutes, or until a toothpick
comes out clean, brushing the tops with extra maple syrup during the
last 5 minutes of baking. Let the muffins cool before serving.
-
See more at:
http://www.rachaelrayshow.com/recipe/12748_Gwyneth_Paltrow_s_Sweet_Potato_amp_5_Spice_Muffins/#sthash.fvVZdX2Q.dpuf
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