 When the "Sweet Potato Toast" craze started, I was quick to jump on the bandwagon and try it out. I put the same slice of sweet potato in my toaster over and over, and even when it was "done," it wasn't really done. I had put that dream to the side and forgotten about it.
Then, this morning, I had an idea. Instead of the toaster, I decided to try slices of sweet potato in the Air Fryer. SUCCESS! I sliced a nice big sweet potato in three long sheets of potato, sprayed with olive oil, and cooked at 370F for 15 minutes, flipping midway. It worked great for fully cooked and most sweet potato slabs that worked for my avocado toast. I topped with a sprinkle of salt, avocado, nutritional yeast, pizza seasoning, garlic salt, and a drizzle of tahini. This was peak weekend brunch decadence, but only took 15 minutes.
0 Comments
Have y'all checked out my YouTube channel yet? I'm no pro, but I'm trying to include more videos. I'm a more visual learner, especially with cooking, so I know videos and pictures help me more than a written recipe, and I thought it might help you too.
 I got a Pampered Chef cookie press at a yard sale years ago, and it's a fun gadget, but to make cookie press cookies work, you need JUST THE RIGHT TEXTURE. It's so specific. I have a recipe I like, but I wanted something a bit healthier and I had this idea that almond flour would make it super fantastic. I worried about messing around with recipes to get it right, but after being in shock and awe by this recipe for sugar cookies using only almond flour and maple syrup, I knew I could make it work. I came up with this on my first try and love the results. They remind me of the butter cookies that come in the blue tin at Christmastime, and would be great with some raw sugar sprinkled on top. These would also be great with the addition of a flavor extract, but for me the Earth Balance butter and almond flour together marry just right. Happy Holidays! 2 cups Almond Flour (I really love the Bob's Red Mill Almond Flour. It's super fine and delicious!) 3 Tablespoons tapioca flour (again, I am a fan of Bob's Red Mill) 3 Tablespoons vegan butter (this would maybe work with coconut oil too, but I just love the buttery flavor of Earth Balance) 1/4 cup maple syrup (I know, it's so expensive, that's why I buy big jugs on Amazon and keep in the fridge to prevent spoiling) Preheat oven to 350 F. Mix it all up (a stand mixer really helps with this) and then put in the cookie press. I have the Pampered Chef one, but there are lots of styles out there like this super affordable one by Wilton. Make sure to use an ungreased cookie sheet (I'm usually the biggest fan of parchment paper ever, but not for these). Bake 9-11 minutes until just barely golden around the edges and then let cool and they will harden a bit. Crisp, sweet, and buttery-good! |
I wrote a children's book, How Our Vegan Family Celebrates, to help vegans and vegan allies know how to include vegans in their celebrations and give affirmation to vegan kids who may feel alone. The book goes through holidays throughout the year and has a section at the back with parent tips!
Order your copy here today!   Follow me on Facebook and Instagram for even more tips, tricks, and fun!
See what I'm pinning on Pinterest! Check out my YouTube Channel!
AuthorI love cooking and playing in the kitchen with my toys, so let me share that joy with you and your family to bring the FUN back into the kitchen! Categories
All
|
RSS Feed
