Ingredients
- 1 large sweet potato.
- 1/2 cup extra virgin olive oil.
- 1/2 cup Almond Milk.
- 2 tablespoons rice malt syrup.
- 1 teaspoon pure vanilla extract.
- 2 cups gluten free flour (if the flour doesn’t include xanthan gum, add 1 teaspoon).
- 2 teaspoons baking powder.
- 2 teaspoons baking soda.
- 1 1/2 tablespoon Chinese five-spice powder.
- 1/2 teaspoon fine sea salt.
Directions
- 1. Preheat the oven to 200°C / 400°F. Prick the sweet potato a few times with a paring knife or a fork. Bake until soft (when a paring knife can cut through with zero resistance), about 1 hour. Set the sweet potato aside until it’s completely cool.
2. Peel the sweet potato, discard the skin, and mash the flesh in a mixing bowl with a fork. Whisk the olive oil, almond milk, syrup and vanilla into the sweet potato. In a separate bowl, whisk together the flour, baking powder, baking soda, five-spice powder, and salt. Fold the dry ingredients into the wet ingredients.
3. Line a 12-cup muffin tin with paper liners and evenly distribute the muffin batter among the cups. Bake for 20 to 25 minutes, or until a toothpick comes out clean. Let the muffins cool before serving.
Note
If you'd like to have a go at making your own Almond Milk, you can find our recipe here.
These muffins will be loved by everyone. The sweet potato and 5 spice compliments each other so well.
Ingredients
- 1 large sweet potato.
- 1/2 cup extra virgin olive oil.
- 1/2 cup Almond Milk.
- 2 tablespoons rice malt syrup.
- 1 teaspoon pure vanilla extract.
- 2 cups gluten free flour (if the flour doesn’t include xanthan gum, add 1 teaspoon).
- 2 teaspoons baking powder.
- 2 teaspoons baking soda.
- 1 1/2 tablespoon Chinese five-spice powder.
- 1/2 teaspoon fine sea salt.
- From book
- It's All Good, by Gwyneth Paltrow
Directions
- 1. Preheat the oven to 200°C / 400°F. Prick the sweet potato a few times with a paring knife or a fork. Bake until soft (when a paring knife can cut through with zero resistance), about 1 hour. Set the sweet potato aside until it’s completely cool.
2. Peel the sweet potato, discard the skin, and mash the flesh in a mixing bowl with a fork. Whisk the olive oil, almond milk, syrup and vanilla into the sweet potato. In a separate bowl, whisk together the flour, baking powder, baking soda, five-spice powder, and salt. Fold the dry ingredients into the wet ingredients.
3. Line a 12-cup muffin tin with paper liners and evenly distribute the muffin batter among the cups. Bake for 20 to 25 minutes, or until a toothpick comes out clean. Let the muffins cool before serving.
Note
If you'd like to have a go at making your own Almond Milk, you can find our recipe here.