Sweet potatoes are rich in Vitamin A (betacarotene) and Vitamins C which are powerful antioxidants and B5 and B6 which contribute to fat loss. In addition, sweet potatoes are surprisingly low in calories, containing only 100 calories per potato. In that same potato you will get 13% of your daily allowance of potassium, 2 grams of protein and 4 grams of fiber.
Biscuits may seem like an odd choice for me since I very rarely bake and I try my best to stay grain free. However, with substitutes like coconut flour and Bob's Red Mill gluten free flour these biscuits are a guilt free treat.
Add a poached egg* and some spinach and you have the perfect breakfast sandwich.
Ingredients:
31/2 ozs sweet potato (cooked + well-mashed)
11/2 cups all purpose flour
1/2 tbsp granulated sugar
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
6 tbsps unsalted butter (cold and cut into pieces)
1/2 cup milk
In a large bowl, combine flour, sugar, salt, baking powder and soda, and whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Pour in milk and add sweet potato, stirring with a spoon until thoroughly combined.
Use a 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then use a biscuit cutter to shape the dough into rounds. Bake for 10-12 minutes, or until biscuits are slightly golden and puffy. While biscuits are baking, prepare your breakfast sandwich ingredients. Enjoy!
11/2 cups all purpose flour
1/2 tbsp granulated sugar
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
6 tbsps unsalted butter (cold and cut into pieces)
1/2 cup milk
Directions:
Preheat oven to 425 degrees F.In a large bowl, combine flour, sugar, salt, baking powder and soda, and whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Pour in milk and add sweet potato, stirring with a spoon until thoroughly combined.
Use a 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then use a biscuit cutter to shape the dough into rounds. Bake for 10-12 minutes, or until biscuits are slightly golden and puffy. While biscuits are baking, prepare your breakfast sandwich ingredients. Enjoy!
* Thanks to all those who offered poached egg advice yesterday! To create the perfect poached egg boil water, add a bit of white vinegar, then stir quickly to create a "vortex." Drop the egg into the middle of the vortex and turn off the stove. Then wait 5 minutes and remove with a slotted spoon:)
No comments:
Post a Comment