Since I came to the UK, I have all too often indulged in Tyrell’s veg crisps, made with beetroot, parsnips, and carrot. They are delicious – but they’re also very greasy, salty, and made with sunflower oil, which isn’t a very healthy oil. After some trial and error, I have come up with an alternative that’s even more delicious. My oven-baked root vegetable crisps are crunchy, satisfying, and because they’re a lot less greasy and salty, the real taste of the root vegetable shines through. And lest you think this means they’re yucky, let me tell you: my junk food-loving small children adore these. Continue reading
I’m almost afraid to admit this because it seems like such a trendy thing, but for many reasons I’ve been moving towards a more paleo/primal diet. Cutting down on grains has been a gradual process but for the last two and a half weeks I’ve been strictly following a grain-free, dairy-free, legume-free diet. I’m not sure if I always will be this strict – I’m doing this as an elimination diet and plan to later experiment with adding in various foods to determine what really does bother my gut – but for now I can report that I’ve been feeling better than I have in years.
I have, however, been craving a treat. For my elimination diet I’ve decided to give up all added sugar, even things like honey and maple syrup (which paleo people eat), so I thought I’d try to use naturally sweet ingredients to make muffins. That’s how I came up with these sweet potato muffins, which are studded with raisins and subtly spiced for a taste and smell somewhere between pumpkin pie and oatmeal raisin cookies.
When I decided to focus on the Dominican Republic this weekend, I was attracted by a recipe for a recipe for pan de batata from the excellent Aunt Clara’s Kitchen Dominican cooking blog. It looked to be naturally gluten-free and probably tasty. However, it looked more like pudding than bread (“pan” means bread) or cake, and other pan de batata recipes I saw on other sites confirmed this. I didn’t want pudding. I wanted muffins. Partly because they freeze well and go nicely into lunchboxes. Partly because, well, I just like muffins.
In addition to the aforementioned pan de batata recipe, I found a couple of gluten-free sweet potato muffin recipes that sounded good, one at The Roasted Root and one at Meg’s Vegucation, but neither of these seemed 100 per cent perfect to me, though the Roasted Root one ended up being my rough template. It’s true – although I was going to be baking with the notoriously difficult coconut flour for the first time, I couldn’t resist experimenting a little.