Friday, April 17, 2015

Sweet-potato and Quinoa Fritters -good colour, taste and super healthy

I have to confess that I've been a little enchanted by the world of Ella Woodward`s diet and how she faces her diet as a medicine.

To learn more about how it all started in her life click here

She follows a vegan diet, without gluten, refined sugar, soya beans and she also avoids corn. She already launched two books and I recently got the Deliciously Ella, which has lots of recipes suitable for all type of of meals, with prime ingredients, and packed with good nutrients.

This recipe that I bring you today is in her book, is really tasty, made with ingredients that leave us full and well nourished.

I indicate these fritters for a family meal for everyone to experience something new, may be as a garnish for a grilled or roast piece of meat (remember that our children tend to mimic us in everything we do and of course, all we eat).

I made small changes according to my taste.
Gluten, lactose and egg free recipe (I leave directions for product replacements).

-1 Sweet Potato (big size)
-1/2 Cup of quinoa
- juice of 1 lemon
-4tbsp Almond butter (or tahini or even normal butter)
- 2tbsp tomato puree
- 5tbsp buckwheat flour or brown rice flour (or another gluten-free flour)
-2tsp ground Cumin
-salt and black pepper, to taste
- Sesame seeds to sprinkle

Oven at 180ºC.

Bake the sweet potato in the oven, with skin, until it is soft (give some cuts to the potato to minimise the cooking time).

Meanwhile, you can cook the quinoa. Before, wash it well.Then put a small saucepan on the stove, then add the quinoa and two parts water (1/2 cup quinoa to 1 water), with a few drops of lemon juice. Bring to the boiling point and then put the heat down and let simmer for 10 minutes. Off, cover and leave it for 5 more minutes. Uncover and drop the quinoa with a fork.

Once the sweet potato is cooked, peel and:

-Put into a food processor with lemon juice, almond butter, and tomato rupee, flour, and seasonings and mix to obtain a homogeneous mixture.
Then move on to a bowl and add the quinoa.
- Use a masher to work the sweet potato. Then add all remaining ingredients (except quinoa) and mix well with a spoon. Right after add quinoa.

Line a baking sheet with parchment paper and, with slightly wet hands or using a spoon, palace the mixture in several circular format.

Sprinkle some sesame seeds on top and now cook at the oven for 20 minutes.

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