Sweet Potato Pita Bread/Pain Pita de patates douces

When it’s autumn and sweet potato season rolls round, I go a little crazy, I put sweet potato in EVERYTHING!  Doughnuts, spice buns, make chips out of them, mash them, roast them, dice them, slice them, maybe the only thing I haven’t done yet is put them in a drink!….yeah maybe I won’t go that far,

but the one recipe that triumphed, through my sweet potato journey, the best tasting recipe to come out of all that experimentation was this sweet potato pita bread.

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Savoury Butternut Squash Muffins

Ever since I stumbled across le pain quotidien’s parmesan and basil muffins. I’ve been searching high and low for a good savoury muffin recipe that I could actually eat! My search didn’t amount to much, so I decided to put it on the back burner. It wasn’t until my cyber jog over to Susan from Food Blogga’s page that I found what I’d been looking for and even better I had all the ingredients sitting in my kitchen just waiting to be turned into something delicious! There was only one thing missing…..it wasn’t gluten-free, so Susan graciously allowed me to ‘gluten-free’ her recipe and this is what I came up with:

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Baked Sweet Potato and Banana Fritters

I dreamt this up after my first ever trip to Leon which prompted me to bake their famous falafel recipe and that’s when the light bulb came. What if I made them for dessert? I mean they are sweet potatoes, plus I didn’t completely make them up.  I know sweet potato doughnuts exist in Madagascar as well as some eastern and South African countries. So a little research and a very ripe banana later, out of the oven they came and straight in for the UM test.

*UM screws ups her nose….*

UM: You put banana in sweet potato?

Me: er….yeah ? (Am I the only one who thought that sounded like an obvious combination?)

UM: It tastes…er….sweet

Me: Too sweet? I suggest

UM: Yeah, it must be the banana….and you should have added flour

Me: I did

UM: Oh, you can’t tell

And that was the end of that.

Well as I promised to document my ‘failures’ as well as my successes, here goes:

Baked Sweet Potato and Banana Fritters

I didn’t think it was too sweet, but I agree the sweet potato/banana balance wasn’t quite right, but they did have a nice banana fritter feel to them but as UM suggested I’d add more flour next time and maybe tougher flour like brown rice.  I’ll do this combo again at some point and report back…for the adventurous among you here’s the recipe:

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Orange and Date Sorghum Cake

Gateau au sorgho 031

Gâteau de sorgho is a tunisian cake made with sorghum flour or droo as it’s known in Tunisia… This cake started out as a gâteau de sorgho but by the time I’d finished messing around with it, it was kind of transformed into an orange and date cake. Sorghum flour is the prime ingredient and it still contains some essential middle eastern ingredients.

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