Simplifying with Thermomix

Today I chopped and mixed my falafel.  I rinsed out the bowl and continued on to make our favorite oatmeal breafast cookies.  I weighed and blened the batter in my Thermomomix.  How many times do I use my Thermomix every day?  I use it all the time. Even if I used it less, it would still be essential.

Thermomix sprouted rolled oats

Super simple morning oatmeal in Thermomix. Simply insert Cook-key and let Thermomix guide you to perfect oats while you are half-asleep. Our oats are especially good because of the ingredients: homemade coconut milk and One Degree sprouted rolled oats. Today we top with farmer market strawberries.

Overnight oats and chia

top fresh seasonal peach with overnight oats/chia and top with berries, hemp seeds, coconut 

flakes

enough in mason jar for a few servings

for car trip: one fruit granola parfait and an overnight oat/chia

 

 

Monday Morning Picklets

cooked these cuties in some lovely ghee and served with Kite Hill almond yogurt and blueberries

happy monday morning breakfast time. cashew butter and bananas for rest of family. 

Buckwheat and oat flour freshly ground in Thermomix and left to soak overnight in coconut milk with coconut yogurt and pink salt.  When ready to make following morning, I add cinnamon, melted coconut oil and a touch of coconut sugar.  I melt some ghee and spoon the batter into my hot cast iron pan.  Joy! These are a breakfast staple.  See them from the past here. Some info on health benefits of ghee here

bottom left mark "g": is ghee

passed skin test to ghee at allergist office.  no calcium, but score on nourishment value

 

I usually make my own coconut yogurt.  lately we have been mixing it up with some of this almond yogurt

Toasted Nuts and Seeds Breakfast Cookies

started the week with breakfast on cake plate. excited for the sun to come up with these

It was time to try out the breakfast cookies from my Yum Universe cookbook.  We were in need to mix it up with something different to start the day. I ended up grinding up the mixture more than the recipe calls for.  I also added in a little more moisture with some almond butter and tablespoon of honey. All nuts and seeds and dried fruit are from Trader Joe's. Oats and buckwheat are Bob's Redmill gluten-free/organic. Spices are from Penzy's.

What you need:
1 cup rolled oats, toasted
1/2 cup flaked coconut, toasted
1/4 cup buckwheat groats, toasted
3/4 cup almonds, toasted
1/4 cup sunflower seeds, toasted
1/2 cup dried cranberries 
1 cup diced red apple
2 tablespoons coconut oil (or extra if needed)
1/4 cup water
1 tablespoon chia seeds
1 teaspoon of coconut sugar
1 teaspoon vanilla extract
1/2 teaspoon pink salt
1/4 teaspoon cinnamon/some nutmeg and orange zest as well if you'd like
*needed mixture to be more moist, so I added in TJ's almond butter and some local honey to moisten

What to do:
 Toast oats, coconut, buckwheat, almonds, and sunflower seeds in oven, 5-7 minutes at 400 degrees.

Lower oven to 325 degrees

Add to TM bowl along with the wet ingredients.  Blend until well mixed.

Line baking sheet with parchment paper.

Place cookie cutter on parchment lined baking sheet and fill with dough.  Left and repeat until you use up all the dough.

Bake for 35 minutes or until dry and slightly browned.

Allow to cool.

breakfast table:includes ghee and cashew butter for spreading

topped with ghee and warmed frozen wild blueberries

Carrot Molasses Cookies

Who doesn't love breakfast cookies? I sometimes make these on Sunday afternoon for tea time when I have a little bit of homemade coconut milk that needs to be used up. Then I have a batch of cookies for breakfast the following day. If you prefer to use sprouted oats, you can order them here. These cookies use all of our family favorite pantry items and exclude all top allergens. 

What you need:
2 cups oat flour
2 cups rolled oats
1-2  cups shredded carrots  (1 giant carrot or 2 medium carrots)
2 tablespoons coconut oil
1 teaspoon salt 
1/2 cup homemade coconut milk
1/2 cup unsulphured blackstrap molasses 
Handful of raisins or chopped unsulphered dried apricots
Handful of shredded unsulphured coconut 

What to do:
Set oven to 350 degrees

Prepare baking sheet with baking paper

Grind oats to oat flour in TM, 30 seconds, speed 9.  Set aside.

Chop carrots in TM bowl

Add back in the oat flour to TM bowl as well as the rest of the ingredients

Mix on reverse blade, speed 3 for about 15 seconds

Form into balls, flatten slightly, and bake for 15 min at 350 degrees

Baby Brother Turns 2

waffle Birthday cake with Baby Brother's favorite toppings

Today we celebrated Baby Brother's second Birthday.  Big Brother was overly excited about building the waffle "cake" we had planned together for this morning's celebratory breakfast.  We decided to top the waffle tower with Baby Brother's favorites: wild blueberries, coconut flakes, hemp seeds and maple syrup.  Baby Brother loved his special and yummy family Birthday breakfast.  He shouted "hooray" when we sang to him and kept asking for "more" singing and "more" blueberries. These waffles are the same ones we make every Sunday morning.  Since Baby Brother and I are now avoiding eggs, we keep them out and instead add a giant scoop of apple sauce. After breakfast, we opened up gifts and then took a ride in the cardboard box boat which Big Brother had been working on the past few days in preparation for his little Brother's special day.  

here is the boat being finished up for Baby Brother's Birthday ride

and then later on for dinner, we had one of Baby Brother's favorite meals.  It happens to be Big Brother's most requested meal as well: grass-fed steak, sweat potato fries and broccoli.  We are loving the new placemat that Grams and Pops sent. Check out the squishy persimmon and seasonal citrus.  

Zucchini Slice

I picked up some beautiful zucchini at the farmer's market last week.  I sliced and steamed one for Baby Brother and then had 3 left. I wanted to make zucchini fritters for dinner, but really preferred a more simple preparation, like a one dish meal. Then I remembered the zucchini slice recipes I had Pinned.  Grate veggies, saute and mix everything up in the Thermomix and then bake, so easy! I thought that in order to get Big Brother to try this new dish, I'd call it a "dinner cake".  He jumped up at the idea and was interested in coming up with the cake's ingredients.  He decided that the veggies should be carrots and cucumbers.  We then agreed to include eggs, olive oil, onion, garlic, bacon, eggs and rice in the form of flour.  We reworked a few recipes I had Pinned into this one: both gluten and dairy free and approved by Big Brother. He doesn't need to know that the cucumber is really zucchini!  Zucchini is not normally one of his approved veggies.   

What you need:
2 large zucchini
1 carrot
1 large onion
1 clove of garlic
4 rashers of bacon
6 medium pasture-raised eggs
100 grams brown rice flour
50 grams of olive oil, I will try coconut oil to see how it turns out
handful of fresh herbs, like dill and parsley

What to do:
Set oven to 350 degrees
Make Rice flour, speed 9 for one minute and set aside
Place carrot in TM bowl and grate, speed 6 for 10 seconds and set aside
Grate zucchini, speed 6 for 5 seconds and set aside
Chop onion and bacon, speed 6 for 5 seconds
Scrape down sides and add 50 grams of olive oil
Sautee, speed 1, 100 degrees, 2 minutes
Add back carrot, zucchini and rice flour along with eggs and fresh chopped herbs
Blend ingredients together, speed 3 for 10 seconds
Pour into oiled small square pyrex and bake for 45-60 minutes.  Perhaps even a brownie pan since similar in dimensions to the lamington pan I keep reading about in Australian Thermomix recipes.  
Slice and serve with salad.  I have begun to include fermented foods with dinner, and saurekraut works well here. 
We enjoyed with some leftover oven roasted mustard potatoes for a delicious weekend breakfast before setting out for the morning. 

Sunday Morning Family Breakfast Meeting

On Sunday mornings during breakfast we have our weekly family meeting, something almost like a town hall meeting.  Basciallly, the idea is to come together to build social agreement as a family; it is a chance to make decisions all together.  We take turns discussing plans for the week, meals on the menu, what needs to get done and anything that needs problem solving.  I really like how these meetings allow for children to be heard and give everyone a chance to learn how to be a part of a team, in this case, the family is the team.  A close friend of mine, got me reading Alyson Schafer's books, I truly thank her for this! You can read all about why to have them and how to implement them in Alyson Schafer's: Honey I Wrecked The Kids. Big Brother's favorite part of the meeting is deciding what breakfast is going to be for the following Sunday family meeting.  Usually, he chooses waffles.  I am so happy to make them since they are way easier and less messy than pancakes.  They also freeze well, so I make a double batch to have extras during the upcoming week. Great for snacks and even sandwiches when I don't have time to make bread.  We have been trying out several gluten-free, nut-free, seed-free and dairy-free waffles. So far, we have these two favorites: Thermomix blender brown rice waffles and these gluten-free white rice, sorghum and buckwheat ones.  Both recipes call for soaking your grains overnight.  I prefer to soak and find that it is super easy to do before going to bed and actually easier to whip up the following morning.

Instead of wheat, we have been using a combination of rice, sorghum, buckwheat, oats and barley.  I get my grains either from Bob's Redmill on Vitacost, or I ask the guys in the bulk section at Whole Foods what grains they are putting out for the day and have them bag them before they reach the bins.  Attention, bulk bins are dangerous for me because I am allergic to nuts.  Have you seen how people take the scoop from one bin and put in in another!  This needs to stop! And have you seen how people sometimes stick their hand in to take a "sample".  This needs to stop too!  Anyway, too much risk of cross-contamination so just better not to take a chance.  

So, below is how we are making our waffles lately.  It is based on Quirky Cooking's awesome Thermomix blender brown rice waffles, linked above.  I'm sure I'll play with the grains regularly, swapping oats for sorghum, or switching buckwheat to quinoa. It's so easy to grind your own flour in the Thermomix, so no need to keep grain and flour in the pantry.  Just make flour as needed.  

sugar free waffles with maple syrup for dipping

What you need for one batch, we double this:
150 grams of brown rice 
80 grams of rolled oats
20 grams of buckwheat groats
330 g coconut milk, I use this kind (adding water=660 for doubling) if I haven't made in TM
1 tsp apple cider vinegar
1 egg (Quirky Cooking mentions that egg is not necessary)
1 tsp vanilla
30 grams melted coconut oil
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
*frozen blueberries/raspberries for either adding into batter or to saucepan after melting coconut oil to make maple syrup, cinnamon blueberry sauce

What to do: 
Place grains in TM bowl, grind speed 9 for 1 minute
Add coconut milk and 1 tsp of apple cider vinegar, mix 30 seconds on speed 9
Pour into glass bowl and top with kitchen towel and leave out overnight at room temperature
The following morning, weigh 30 grams of coconut oil in small saucepan on top of TM lid.  Melt coconut oil on stove top and then add to mixture in bowl.  
Add, one egg (which can be left out all together, or try flax egg)
Add in baking powder, baking soda and salt
Mix with wooden spoon, we have a specific spoons marked with washi tape to mark designated allergens
Drizzle with maple syrup and berry sauce.  How about some bacon or sausage?  

Coconut Waffles for Big Brother's 5th Birthday

Big Brother wanted waffles for breakfast to celebrate his 5th Birthday.  We stacked them up festively on a cake stand and put a candle on top.  It was a nice way to start his special day.  Check out the recipe here.  These dairy-free waffles include both wheat and egg.  Big Brother can have all three: dairy, egg and wheat.   At this moment in time, we had just discovered Baby Brother's dairy allergy so the recipes includes wheat.  Just a few days later, we found out about the wheat allergy as well.  For a few weeks, after  passing the egg food challenge in our allergist's office, we had a quality of life improvement with breakfast out in restaurants and french toast at home.  But it is once again tricky again for fear of Baby Brother coming into contact with allergens both outside and inside the home.  How would you handle the situation?  We allow Big Brother to drink cow milk with meals and cheese on his  wheat bread at school.  In order to prevent cross-contamination nightmares, wheat will not be in our home expect for frozen Whole Food's sprouted whole wheat bread for his sandwiches and goat cheese from the farmer's market for spreading.  We will also have cubed cheddar for him so that I don't have to cut it myself and contaminate.  Of course, rules are in place and both serious hand and mouth washing are in place.  But the allergens remain in saliva!  So kisses after milk are prohibited.  Not an easy job as a parent.  What do you think?

Spelt Oat Scones

Love the shape!

These are super easy to make.  My little guy and I make them on Saturday afternoons while Baby naps. We have them for breakfast on Sunday mornings before heading to the pool.  I love that we share this time together.  He likes to press the Thermomix buttons and to spread out the dough into a giant circle and then cut into triangles.  We sometimes use honey as the sweetener.  Today we used Sucanat.  We use whatever milk we have lots of in the fridge.  I like that you can easily adapt the recipe to fit allergic needs:  coconut oil instead of butter and coconut milk instead of dairy.  No matter which way we make them, a little sprinkle of sugar on top is always nice. For original recipe, go to Tebasiles Kitchen.

What you need:

175 g spelt
75 g rolled oats
60 g sucanat or honey
1/2 tsp glutenfree baking powder
1/2 tsp baking soda
1/2 tsp sea salt
90 g chilled butter or coconut oil
160 g milk, Rice Milk or cream/water


What to do:

Heat oven to 220 °C / 450 °F

Mill spelt for 1 min 30 sec / speed 10

Add oats, sweetener, baking powder, baking soda and salt and pulse with closed lid function 3 x Turbo

Add butter or coconut oil and pulse 7-8 x Turbo

Add liquid and pulse 5-6 x Turbo

Soak dough in the bowl until oven reaches the required temperature

Place the dough in a circle on cookie sheet, greased or lined with parchment paper

Cut the dough with a spatula in 6-8 wedges and separate them slightly, or use a scone pan
Brush with liquid and sprinkle with some sugar (opt.)

Bake for 13-17 minutes

Chocolate Chip Bread

favorite bakeware: www.benningtonpotters.com

Bread with chocolate!  Made in just minutes with my Thermomix and whenever we want it since the machine does the weighing, mixing and kneading. This chocolate bread quickly became a favorite breakfast and after school treat during my second pregnancy. I  craved baked goods both pregnancies, but was twice as scared to have an allergic reaction and need to take Benadryl, or even worse, have to grab for my epi-pen. Combine my son's sesame allergy-can now tolerate egg in bake goods but with caution-with my nut allergy, and you'll see the comfort in doing our own, safe baking.


What you need:

325 g luke warm water 
40 g butter
1.5 tbsp cocoa (we used Trader Joe's: email customer service for quick allergen risk response)
1 tsp salt 
2 tsp yeast 
40 g sugar
520 g bakers flour  (I used all-purpose.  I would like to try mixing with whole grain flour)
150 g choc chips  (Enjoylife brand free of top allergens, but we are comfortable with WholeFoods 36570% dark chic chunks)

What to do:

Place all ingredients into bowl and mix speed 6 for 7 seconds.  Knead on interval speed for 2 minutes.

Proove 30 minutes and bake on 180 degrees for 40 minutes.  Let cool before serving.

*add pinch of cinnamon or some orange zest,  Maybe rosemary?
**play around with when to add chocolate chips,
***spread with some coconut butter, or cream cheese and preserves. Maybe ricotta with a drizzle of honey? Maybe whipped butter with add-in like fresh berries?

original recipe: http://www.recipecommunity.com.au/recipes/chocolate-bread/45875

Chocolate Quinoa Crackers

We have been quite busy moving, yet again.  This time just down the street though and not internationally. Between pregnancy and moving to-do lists, I am just starting to get back into looking for new recipes to try.  I bookmarked these chocolate quinoa crackers a while ago because I liked the short list of ingredients.  I also liked that they are vegan and gluten free.  Since I would like to share these with a friend who does not tolerate gluten, I wiped down my counter top 3 times, made sure to inspect all cooking utensils out of the dishwasher, and used parchment paper on bottom and top of dough when rolling out as well as a parchment paper lined baking sheet.  I just didn't trust that my rolling pin was totally free of traces of gluten.  I still need to calibrate the oven since I'm sure the temperature is off some; let's hope that the 390 I set the oven to worked out ok.  Off to try one now!

Original recipe found at: http://chockohlawtay.blogspot.com/2012/07/chocolate-quinoa-crackers.html

                                                                  

What you need:
1 cup of quinoa flour (Ancient Harvest Organic Quinoa Flour)
1/2 cup cocoa powder (Trader Joe's Unsweetened Cocoa Powder: "Our Vendors Follow Good Manufacturing Practices To Segregate Ingredients to Avoid Cross Contact With Allergens Made on Shared Equipment With Milk.")
1/2 teaspoon baking powder
1/2 cup sugar (please note that recipe calls for other sweeteners)
1/4 teaspoon salt
3 tablespoons + 1 teaspoon canola oil
1/2 cup water

What to do:
Tape down a large square of parchment paper onto your counter

Line a large cookie sheet with parchment paper and set aside.

Take out third parchment paper and set aside for putting on top of dough for when rolling out

Measure the oil and water in different bowls and set aside.

In bowl, whisk together the quinoa flour, sugar, cocoa powder, baking powder and salt.  

Drizzle the oil over the mixture and rub in with your fingers until it looks a little like sand 


Slowly add in the water, still mixing using your fingers.  Add enough water to form a ball (should not be too moist and should not be too dry where pieces crumble off).  Pat the dough into a ball and place on the taped down parchment paper.

Preheat oven to 400 degrees.  Roll the dough out , making sure that it doesn't tear.  If it does, add a little bit more water, re-pat into a ball and roll out again.  Roll out to about 1/8" thickness.  Slice using a pizza cutter.  Transfer squares individually onto the prepared pan--about 1-2" apart--and poke holes into them using a toothpick or fork.  Bake for 10-11 minutes (they will be soft out of the oven but will become crunchy once cooled), and cool on a wire drying rack.

poking holes

Today, Cats!
Tomorrow, Trains!

                                                       

Sunday Morning Hearty Vegan Waffles

I really like the thought of warm, homemade waffles on Sunday mornings.  I have been dreaming about ladling egg-free batter on hot waffle plates and being rewarded with fluffy, gridded circles topped with berries and maple syrup.  But in order to actually make waffles, I needed a waffle maker.  I have spent a few months looking on favorite food websites for vegan recipes.  I compared ingredient lists and skipped recipes that included flax as an egg replacer and mushy bananas.  I had saved to my files several interesting recipes but had no waffle iron to actually try them out.  My reality changed this weekend when I opened my very early Birthday present from my parents--thank you, mom and dad.  While it's not the Belgian cast-iron model I have imagined owning and loving, like my Thermomix and electric skillet, it is the non-stick version that made most sense.  It's the All-Clad Classic Round Waffle Maker.   Maybe one day, I'll be able to get a used cast-iron one, like the one serving up piping hot waffles at Toronto's Brick Work market on Saturday mornings.  But then, I'll just worry about egg residue and possible cross-contamination.   


What you need for 2 full sized waffles and one "bebé":
1/4 cup whole wheat flour (I used Bob's Red Mill for all three flours in this recipe)
1/4 cup buckwheat flour
1/2 cup oat flour (I ground rolled oats until I got a texture more like quick oats)
1/8 teaspoon salt
1 Tablespoon baking powder
1 teaspoon cinnamon
a little ground ginger
1-2 teaspoons blackstrap molasses (my favorite found at: http://www.wholesomesweeteners.com/index.html)
2 tablespoons unsweetened applesauce
1 cup milk (today I used Hewitt's organic goat's milk, can make vegan with alternative milk)


What to do:

Gently mix ingredients until just mixed.

Let batter sit for about 10 minutes, then stir gently again. 

While batter is sitting, turn on waffle iron. The waffle maker takes a few minutes to heat up.

Cook in oiled waffle maker until done.  I had dial turned to 5 1/2.

Top anyway you like.

*I recommend doubling the recipe for more yield.  Freeze any extras for toddler snacks.
** Bob's Red Mill does process nuts and seeds.  Please contact them for specifics concerning cross-contamination.  Cookbook, BabyCakes covers the classics has a great blurb about why they choose their products.

                                                               mommy, no syrup!




FOR SOME WAFFLE INSPIRATION, CHECK OUT:
http://deliciouslyorganic.net/waffles-and-ice-cream-recipe/


http://blogs.babble.com/family-kitchen/2011/09/13/apple-jack-flapjacks/


http://artofdessert.blogspot.com/2012/06/vegan-waffles.html
  

Crazy About Rhubarb

My mom says that when I was little I preferred cranberry juice to apple juice.  I definitely have an affinity for anything tart.  I am celebrating the abundance of rhubarb at the farmer's markets this week with a daily dose of rhubarb compote.  I brought home this long-legged beauty on Thursday and then washed it and sliced it right away.  Looking ahead to days of sweet and tart happiness, I made a batch of rhubarb-strawberry compote over the weekend.  Instead of sugar this time, I used my favorite honey: Staite's buckwheat honey from the weekly Metro Hall farmer's market in Toronto.  The honey imparts a slightly stronger flavor, not necessarily something for everyone. I froze 1/2 cup of the compote to use in breakfast baked oatmeal, made rocket popsicles, and saved a portion to top with vanilla yogurt and amaranth puffs for dessert.  As always, my Thermomix facilitated the process.  The directions below for making the compote are specific to Thermomix and include frozen strawberries.  Knowing what is in my food and eating well makes me happy; with food allergies in the family knowing what goes into food, and good food, is extremely important. 


What you need:
Rind and juice of 1 orange
500g rhubarb, cut into 2.5 pieces
30-60 grams sugar, I used 2 tablespoons of buckwheat honey this time
250g strawberries, hulled and sliced, I used frozen strawberries this time since not in season.


What to do:
Add all ingredients except strawberries and cook for 10-12 minutes at 100 degrees on Reverse + speed soft.
Add strawberries and stir for 2 minutes on Reverse + speed soft.

Buttermilk Scones

Buttermilk scones lend themselves to all sorts of mixed in flavors.  These ones have shredded cheddar cheese and a hint of black pepper; they go great with apricot jam.  Basil and Parmesan is another favorite flavor combination.  Next time I will try bacon and chives.  Making them in the Thermomix is extremely simple as it does all the work for you. I whip fresh cream in the Thermomix about once a week and end up with both butter and buttermilk. There is something marvelous about baking scones that use both homemade butter and buttermilk.  We  will be enjoying theses scones for breakfast tomorrow with chive cream cheese and lox.  


Some allergen thoughts that come up when thinking about making my own scones.  My eyes always pop out when I see the baked goods at cafes and bakeries, but more often then not, I avoid due to cross-contamination with tree nuts.  Also, the "safe", in terms of actual ingredients, items usually are touching the ones with nuts.  So many opportunities for nuts getting in my baked goods via the tongs that touch everything.  For these reasons, I eat from places I fully trust and/or have researched first.  Now with the added seed and egg allergy in the family, I like to carry my own snacks around anyway.  And there is nothing better than watching my toddler run over to the oven door when I turn the light on for him to see in.


I love when the reaction, "wow, there are no eggs in these!"


This recipe is from the Thermomix Everyday Cooking guide.


What you need:
440 grams self raising flour (made in a flash in Thermomix)
2 tbsp caster sugar (grind granulated sugar in Thermomix)
pinch salt
60 grams butter, chopped
220-230 grams buttermilk
jam and or/ whipped cream to serve


What to do:
Preheat oven to 425 degrees.


Place flour, sugar, salt and butter into TM bowl and mix for 5 seconds on speed 8 until mixture resembles breadcrumbs.


Add grated cheddar cheese and a pinch or two of black pepper.


Add Buttermilk through lid opening and mix for 5 seconds on speed 5 until dough almost comes together.


Set dial to closed lid opening and mix for 20 seconds on interval speed to form a soft and slightly sticky dough.


Place dough on lightly floured surface and press out to a 3 cm thick round. Cut out scones with round cutter.  Gently press leftover dough pieces together and repeat.


Place scones, touching, in a prepared pan.  Bake for about 15 minutes or until light golden and hollow when tapped on top.


I sometimes brush with melted butter when hot out of the oven.

Gingerbread Spice Cake

This recipe is an adaptation of several gingerbread and spice cakes.  My goal was to incorporate leftover sweet potato or canned pumpkin, two ingredients I often have in the refrigerator.  I also like that this recipe also uses kefir, an ingredient I always have a lot of.  The cake comes out of the oven making you wonder if you actually baked a chocolate cake.




what you need:
1 cup whole-wheat flour (I have used spelt instead)
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1-2 teaspoons freshly ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
1/2 cup dark brown sugar, firmly packed (I use Wholesome Sweeteners)
1/4 cup granulated sugar
1/4 cup canola oil
1 egg or EnerG egg replacer (what would happen with applesauce instead?)
1 1/2 cup sweet potato mash or puree (I am sure applesauce could be mixed in here)
1/2 cup yogurt or kefir
1/4 cup organic unsulfured molasses (I use Wholesome Sweeteners)
2 teaspoons alcohol-free vanilla extract
1 tablespoon grated orange zest


what to do:
Preheat the oven to 350 degrees.  butter or oil loaf pan


In one bowl, mix in flours, baking soda, spices and salt


In another large bowl, and using an electric mixture, beat the sugar, oil and egg/egg replacer until smooth.  Incorporate the sweet potato puree, yogurt, molasses, vanilla and zest.  Slowly add the flour to the wet mixture.


Pour the batter into the pan.  Bake until toothpick comes out clean, about one hour.
Incorporate