Given how popular my Mint Choc Chip Sweet Potato Cookie Dough was with my children, I thought I'd play with a new flavour. Sticking with the childhood memories theme, I am going with my hands-down favourite sandwich combo - PB&J.
A few blog posts back I mentioned the involuntary 'Proustian' memories unlocked and invoked by certain tastes or smells - well, peanut butter and jam (jelly) sandwiches transport me back to what feels like a different lifetime belonging to a different person. I look back fondly at that little girl who loved to draw, paint and read (not much change there) but with a hint of sadness at her lost sense of joyful carefree abandon.
I may not be able to be that same person but I certainly can enjoy that same delicious creamy stick-to-the-roof-of-your-mouth nuttiness balanced by fruity sweetness. Only this time it's Almond Butter and soaked Goji berries, squashed into a jam-like consistency. AB&J doesn't have quite the right ring to it - but I think you get the gist!
PB & J Sweet Potato Cookie Dough
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Makes 12-15
Ingredients:
1 medium to large (approx 220g) white flesh sweet potato, baked or microwaved in skin to cook, cooled then peeled
1/2 cup (35g) unsweetened dessicated coconut
2 tbsp coconut butter, slightly softened
3 tbsp crunchy almond butter (or nut butter of choice)
2 tbsp lucuma powder
1 tsp vanilla extract
2 tbsp goji berries, soaked briefly and drained**
1-2 tsp beetroot powder (optional, adds some sweetness but mainly for colour)
pinch sea salt
optional: 1 tbsp raw honey or maple syrup
** or substitute dried fruit of choice; or even homemade sugar-free jam
Instructions:
1. Process sweet potato in a food processor until crumbly.
2. Add coconut butter and dessicated coconut and continue to process until well combined.
3. Add lucuma, vanilla, salt and almond butter. Process until mixture comes together to form a sticky dough (like cookie dough!).
4. Remove half the mixture from processor and set aside.
5. Add goji berries and beetroot powder to remaining mix and process again until evenly red/purple. Remove processor blade.
6. Either pinch teaspoonfuls from each mix and roll together into balls or, as I did, make like Play-Doh and roll each mix into a long snake shape; lay the two snakes side by side on clingfilm then roll the clingfilm tightly together to form one two tone snake! Divide into approx 12-15 and roll into balls.
7. Store in fridge in sealed container or freeze and defrost briefly before eating.
A few blog posts back I mentioned the involuntary 'Proustian' memories unlocked and invoked by certain tastes or smells - well, peanut butter and jam (jelly) sandwiches transport me back to what feels like a different lifetime belonging to a different person. I look back fondly at that little girl who loved to draw, paint and read (not much change there) but with a hint of sadness at her lost sense of joyful carefree abandon.
I may not be able to be that same person but I certainly can enjoy that same delicious creamy stick-to-the-roof-of-your-mouth nuttiness balanced by fruity sweetness. Only this time it's Almond Butter and soaked Goji berries, squashed into a jam-like consistency. AB&J doesn't have quite the right ring to it - but I think you get the gist!
PB & J Sweet Potato Cookie Dough
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Makes 12-15
Ingredients:
1 medium to large (approx 220g) white flesh sweet potato, baked or microwaved in skin to cook, cooled then peeled
1/2 cup (35g) unsweetened dessicated coconut
2 tbsp coconut butter, slightly softened
3 tbsp crunchy almond butter (or nut butter of choice)
2 tbsp lucuma powder
1 tsp vanilla extract
2 tbsp goji berries, soaked briefly and drained**
1-2 tsp beetroot powder (optional, adds some sweetness but mainly for colour)
pinch sea salt
optional: 1 tbsp raw honey or maple syrup
** or substitute dried fruit of choice; or even homemade sugar-free jam
Instructions:
1. Process sweet potato in a food processor until crumbly.
2. Add coconut butter and dessicated coconut and continue to process until well combined.
3. Add lucuma, vanilla, salt and almond butter. Process until mixture comes together to form a sticky dough (like cookie dough!).
4. Remove half the mixture from processor and set aside.
5. Add goji berries and beetroot powder to remaining mix and process again until evenly red/purple. Remove processor blade.
6. Either pinch teaspoonfuls from each mix and roll together into balls or, as I did, make like Play-Doh and roll each mix into a long snake shape; lay the two snakes side by side on clingfilm then roll the clingfilm tightly together to form one two tone snake! Divide into approx 12-15 and roll into balls.
7. Store in fridge in sealed container or freeze and defrost briefly before eating.
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