As mentioned previously, eating the colours of the rainbow is essential to our health. The orange coloured pigments as featured in this recipe provide nutrients, which helps us in many ways, from our eyes to our bones.
As it is sweet, portion size is thereby important, so indulge in a mindful manner!
In this recipe, I roasted the sweet potato. It’s one of my favourite cooking options. This simply allows the vegetable to caramelise, which further enhances the natural sugars.
Serves
12 large pieces as a dessert, or alternatively, cut into small cubes to serve with a hot drink. They can be frozen for convenience.
Materials
- Rectangular baking pan
- Pan size is 25cms x 16cms
Ingredients
- 1 large pre boiled organic orange. (Fill enough water in pot to cover orange and simmer approx. 60 mins) Once soft and cooled, remove any pips. Retain skin. Pre cooking can provide convenience
- 3/4 cup of roasted sweet potato cubes, cooled. Boiling can be an option.
- 3/4 cup of coconut sugar
- 6 eggs
- 1 and 1/2 cups of almond meal
- 2 teaspoons of ground cinnamon
- Large pinch of nutmeg
Method
Puree the orange, skin and sweet potato together, and place in a separate bowl.
Blend all the other ingredients until it is well combined, and add back the pureed pulp and mix.
Pour evenly into baking pan lined with parchment paper and bake for 60 mins.
Allow to cool before cutting.
Topping options
Eat as it is with a drink. As a dessert, add a dollop of coconut yoghurt and scatter over mint leaves. Enjoy!