Description
Start your day off right with this healthy sugar-free breakfast recipe!
Ingredients
- FOR THE SWEET POTATO PUREE:
- 4 Sweet Potatoes, Peeled And Roughly Chopped
- 2 Tablespoons Olive Oil
- 1 pinch Sea Salt
- FOR THE GRANOLA:
- 1 cup Unsweetened Coconut Flakes
- 1 cup Ground Almonds
- 1-½ cup Sliced Almonds
- 1 cup Chopped Pecans
- 1 cup Chia Seeds
- ½ cups Pumpkin Seeds
- ½ cups Sunflower Seeds
- 2 Tablespoons Flaxseed, Ground
- 2 Tablespoons Sesame Seeds
- 1 cup Sweet Potato Puree
- ½ cups Melted Coconut Oil
- 1 Tablespoon Vanilla Extract
- 1 pinch Sea Salt
- 2 teaspoons Ground Cinnamon
Preparation
For the sweet potato puree:
Preheat oven to 200°C (400°F or gas mark 6).
Rub sweet potato chunks with olive oil and salt. Bake until tender, about 30–35 minutes. Once cooked, purée with a stick/hand blender (or mash well by hand) and leave to cool.
Once cool, store in 1-cup batches in the freezer (in resealable bags or containers).
For the granola:
Preheat oven to 180ºC (360ºF or gas mark 4). Line a baking tray with parchment paper.
In a large bowl, combine coconut flakes, almonds, nuts and seeds. In a blender, combine sweet potato puree, coconut oil, vanilla, salt, and cinnamon. Add to the dry ingredients and stir until dry ingredients are thoroughly coated.
Spread the granola in a thin layer on the baking sheet. Cook for 40 minutes stirring occasionally to prevent burning.
Serve with coconut milk or almond milk and toppings, such as grated apple and cinnamon, nut butter and berries, or berries and coconut yogurt.
