A moist and tasty biscuit or breakfast cookie made with healthy wheat-free lentil and almond-flour. The addition of sweet potato puree makes these biscuits extra tender and lightly sweet. Our chocolate sweet potato biscuits make a great guilt-free snack or breakfast cookie loaded with taste and goodness. What else does one need?
We have added cocoa to give you the just-right chocolate hit.
These sweet potato biscuits are vegan, gluten-free, dairy-free, low-carbohydrate and due to the lentil flour ingredient mediterranean diet friendly too!
Sweet Potato Biscuits Make a Healthy Breakfast Cookie
The idea of eating cookies for breakfast may not seem ideal, but they undoubtedly make delicious little breakfast cookies that you can make ahead and pull out when you are leaving the house in a hurry. Our Chocolatey sweet potato biscuits are certainly more nutritionally dense than a slice of toast or a breakfast bar, are higher in protein to keep you full until lunch-time, and contain no wheat flours.
If your not convinced do read a little further.
Benefits of lentils
Beans and lentils are a big part of Mediterranean eating and provide great health benefits, are economical and can create amazing flavour and texture to your meals.
Research is showing there are many benefits to including lentils in our diet. The cooking process also amplifies the antioxidant activity in lentils, and this can help in your body mopping up free radicals that can cause damage to human cells. Lentils are:
- High in fibre and protein
- low glycemic index
- low in saturated fats
- a good source of antioxidants
Health Benefits of sweet potatoes
Sweet potatoes are a rich source of fibre, various vitamins and minerals including iron, selenium, B vitamins and vitamin C. Sweet potatoes are high in beta-carotene which converts to vitamin A when eaten. Making these cookies with olive oil also increases the absorption rate of this highly beneficial beta-carotene.
The sweet potato ingredient in these biscuits add an incredible moisture to the cookie. Making it firm on the outside and tender soft inside.
A moist, and flavourful guilt-free snack so good for you it makes the ideal breakfast cookie. Firm on the outside soft inside.
- 120g mashed sweet potato
- 30g coconut oil in liquid form ( warmed )
- 1/4 cup honey
- 60g water - room temperature
- 1 cup lentil flour
- 1/2 cup almond meal
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1 1/2 tablespoons cocoa
- 1 teaspoon cinnamon powder
- 1 teaspoon vanilla essence
- sesame seeds for decoration
- Warm the coconut oil to liquid form.
- To make the sweet potato puree, steam half a sweet potato, peel the skin, add to a food processor and blitz until smooth.
- Add all your ingredients together, and mix well.
- The dough will be sticky.
- Form into balls and place on a greaseproof paper lined baking tin.
- With a spoon dip the spoon into water and flatten the dough into flat discs with a 'c shape' move of your spoon.
- Sprinkle with the sesame seeds.
- Bake for 20 minutes at 180 degree Celsius. Allow to cool before removing from baking dish.
Lentil flour does absorb much of the liquid during the cooking process. This is why the dough mix is better to be sticky. Refrain from adding additional flour as your biscuits will turn out hard.
Lentil flour is not a direct substitute for wheat flour. Substitutions are not recommended.
Melt some milk chocolate and dip half the cooled cookie into the chocolate. Allow the chocolate to set on a dish of greaseproof paper.
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