Description
Gut friendly, plant paradox compliant and purple. What more can we ask for?
Ingredients
- 3 1/2 cups mashed cooked purple sweet potatoes
- 3 heaping tbsp tahini
- 1/2 cup hemp milk
- 1 tbsp lime juice
- 1 tbsp orange juice
- 4 tbsp arrowroot flour
- 1/4 cup almond flour
- sesame seeds (about 1/3 cups)
- salt – optional (see notes in the post)
- sweetener of choice – optional (see notes in the post)
Instructions
- To cook the potatoes, wash them, pat dry, grease them with coconut oil or avocado oil, section them in half and bake them, flesh down, at 400F until tender (30 – 40 minutes, depending on their size).
- Lightly toast your sesame seeds in a pan on the stove.
- Turn the oven to 320F. Prepare a large cookie sheet with parchment paper.
- Scoop the flesh of the potatoes (3 1/2 cups) in a mixing bowl, avoiding the hard, caramelized parts (eat them they are super tasty). Add the tahini, the hemp milk, the lime and orange juice, mix well. Add the flours and knead the dough. It should become sticky, holding together well. Start making small balls with your hands, dip them in sesame seeds and flatten them out to be quite thin.
- Bake for 15 minutes.