Wholesome Vacation Swaps

Healthy Holiday Swaps

Hope’s Vegan Candy Potato Casserole


about four-5 giant candy potatoes

  • 1 1/2 tablespoons coconut butter (discovered on the nut butter aisle of the well being meals retailer or on-line; in the event you can’t discover it you should use vegan butter or one other delicate nut butter like cashew butter)
  • 1 half tablespoons virgin coconut oil
  • 2 half tablespoons pure maple syrup, or to style
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • 1/four teaspoon floor nutmeg
  • 1/eight teaspoon ginger
  • 1/2 teaspoon sea salt
  • For the Crunchy Topping:
  • 1 cup rolled oats (I like Bob’s Pink Mill GF)
  • 1 T flaxseed meal
  • 1 cup pecan (or walnut) halves, chopped
  • 1/three cup almond meal
  • 1 teaspoon cinnamon
  • 2 tablespoons virgin coconut oil, melted
  • 1 tablespoon pure maple syrup
  • pinch of sea salt

Preheat oven to 375°F. Flippantly grease a 2 1/2-quart casserole dish or ramekins and put aside.

Peel and roughly chop candy potatoes into giant chunks. Place into a big pot and canopy with water. Convey water to a boil, scale back warmth to medium-excessive, and gently boil for 10 to twenty minutes, till the potatoes are fork tender and drain, and place into a big bowl.

Put together the crunchy topping: Pulse the oats in a meals processor till coarsely chopped. In a medium bowl, stir collectively the chopped pecans, oats, almond meal, cinnamon, and salt. Pour on melted coconut oil and maple syrup. Stir till mixed. Mash potatoes with the coconut butter and coconut oil till clean. Now, stir in the remainder of the elements. Modify to style if desired. Spoon into casserole or ramekins dish and clean out. Sprinkle the crumble topping everywhere in the candy potato combination, evenly. Bake, uncovered for sixteen to 23 minutes, till the dish is scorching all through.


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Updated: 15th July 2019 — 4:09 pm

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