grain free

Grain Free Sweet Potato Roti

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Grain Free Sweet Potato Roti’s

Ingredients

  • 1 large orange fleshed sweet potato or white sweet potato (white sweet potatoes are better if you want to use this recipe in a savoury application)
  • 1/4 cup water
  • 1 cup cassava flour plus additional flour for dusting
  • 1/4 cup ghee
  • 1 tsp sea salt
  • optional – 1/2 tsp onion salt & 1/2 tsp of garlic salt

Procedure

  1. Preheat oven to 400F
  2. Poke sweet potato with a fork and place on a parchment lined baking tray. Bake for 50-60 min or until soft.
  3. Remove skin from sweet potato and mash with ghee. Add water, cassava flour and salt.  (and onion and garlic salt if using)
  4. Add flour to your counter top and roll out dough until it’s one inch thick. Use a small plate and cut around the plate to form uniform circles.
  5. Heat a cast iron skillet on low/medium and add additional flour to ensure the roti’s don’t stick. Cook for 10-12 per side or until golden brown. Fill with your favourite toppings.

Nutrition Tip

Orange fleshed sweet potatoes not only taste like dessert, they are also one of natures unsurpassed sources of beta carotene. Along with beta carotene, they contain a wealth of other orange hued carotenoid pigments. There are studies that show that sweet potatoes contain more bioavailable carotenoids than leafy green vegetables! When consumed regularly they have been shown to significantly raise blood levels of vitamin A. The fat that is included in this recipe will help get the full benefits of the beta carotene that is found in this delicious vegetable. This recipe can easily be used to satiate sweet or savoury cravings. I enjoy these roti with fresh berries and whipped coconut cream or with my favourite Indian beef with green peas. I hope you enjoy these as much as I do!

Grain Free Nut Free Chocolate Chip Coconut Cookies

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Grain Free Nut Free Chocolate Chip Coconut Cookies

Ingredients

  • 1 cup Ottos cassava flour
  • 1 cup organic Tigernut flour
  • 1 cup organic gf/df chocolate chips
  • 1/2 cup organic coconut shreds
  • 1 1/2 cups coconut sugar (for sugar free you can sub with 100 percent monk fruit with no fillers)
  • 2 pastured eggs
  • 1/3 – 1/2 cup ghee, melted
  • 1 Tbsp pure vanilla (alcohol free)
  • Pinch sea salt

Procedure

  1. Preheat oven to 325F
  2. Gather a large mixing bowl and combine all the dry ingredients.
  3. Add the wet ingredients and using your hands, knead dough until all ingredients have been combined. (you want a dry batter to prevent cookies from spreading while cooking)
  4. Line a baking tray with parchment paper and form dough into small balls. Spread out evenly on your baking tray and press down with a wet fork.
  5. Bake for 10 min or until golden. Let cool before transferring to a glass storage container. These cookies can be frozen for up to 2 months.

Nutrition Tip

Ottos cassava flour is a godsend if you are someone following a low histamine, MCAS friendly diet. Ottos cassava flour is the only cassava flour that I have found that is NOT fermented. Crazy huh? Who would have thought that a root vegetable flour would need to be fermented! Cassava is an excellent source of carbohydrates, fibre, vitamin C, thiamine, riboflavin, and niacin. This delicious root vegetable also contains 25 percent protein! No wonder this satiating food is a staple in so many parts of the world.

If you are looking for a sweet treat while following a therapeutic diet, look no further than these nutrient dense, flavourful cookies!