Gluten Free Sweet Potato and Coconut Milk Pastie!

Gluten Free Sweet Potato and Coconut Milk Pastie!



(Serves 2)
Ingredients:
Pastry -

300g gf doves flour
1 tbsp flaxseed
1/4 tsp oregano
1 tsp baking powder
2 tbsp coconut oil
100ml water

Filling-
3 medium sweet potatoes
1 can kidney beans, drained
1/2 can coconut milk
1 tsp medium curry powder

Sides-
1 head spring greens
1 cup frozen peas

First, place the sweet potatoes straight into the oven as they are whole at 200°C for 45 minutes.

Meanwhile in a bowl add the flour, flaxseed, oregano and baking powder. Put the coconut oil in a microwavable bowl and melt in the microwave for 40 seconds. Then add this to the flour and mix in along with the water, adding it gradually until a dough ball forms. Use your hands to form the dough. Line a baking sheet with baking paper or oiled tin foil. Then split the mixture in two and flatten out 2 long pizza shaped pastry shapes.

In a separate bowl add the kidney beans and coconut milk and once the sweet potatoes are soft, carefully take them out the oven and peel off the skin (and eat it) then mash and add to the mixture. Add the curry powder and mix well. Place a large dollop of mixture on one side of the pastry and fold over to close and form the pasty! Pierce holes in the top and bake in the oven for about 30 minutes.

Whilst they're nearly done tear some spring greens (collard greens) or cabbage into a frying pan along with water and peas, then steam fry until vibrant green. As the water evaporates, replace with more.
Carefully take out the oven, chop in two and serve!

Watch me make this in my latest VLOGMAS DAY 1 2016 video:




Gluten Free Sweet Potato and Coconut Milk Pastie!

Sweet Potato Spaghetti

Sweet Potato Spaghetti

When hungry and fancy something warm and satisfying this recipe is perfect. It's also great when you need to use up some chickpea juices by adding them to your spaghetti! It form a lovely smooth sauce and with added protein. 

(Serves 1)

Ingredients:

100g spaghetti (wheat or gf)

1 medium sweet potato

3 stalks cavolo Nero or kale

1 can chickpea juice

2 tsp tomato purée

1 tsp marmite 

1 tbsp frozen sweetcorn 

1/4 tsp mixed herbs 

In a pan bring a little water to the boil. Add the spaghetti (snapped in half to fit in the pan) and cook for 10 minutes till soft. Meanwhile, in a microwaveable bowl add the sweet potato peeled and diced along with a few tbsp of water, cover with cling film and cook for 4 minutes until soft. Add the chickpea juices, diced kale, herbs, tomato purée and marmite and stir together into the spaghetti & water to form a sauce. Then mix in the sweet potato and sweetcorn and serve! 

I love this recipe because it's all in one pan and the sweet potato is cooked super fast. Let me know what you think. 

Lots of love

Robyn x

Sweet Potato Kale Rice Stew

Sweet Potato Kale Rice Stew

This recipe all started with some left over sweet potatoes and pumpkin that needed to be used up. So I baked them all (200 degrees Celsius for 45 min) popped some in the freezer then defrosted them in the fridge when I fancied making a meal. For this recipe I used my £20 breville blend active blender. I also keep in my freezer a big bag of kale so I always have instant greens to add to meals. 

(Serves 1)

Ingredients:

1 medium baked sweet potato

1 cup baked pumpkin (optional - use another potato) 

2 cup frozen kale

100g rice 

Sprinkle of sunflower seeds

Black pepper & mixed herbs to taste 

Place the rice into a pan along with about 500ml water, bring to the boil and simmer. Meanwhile, into the blender pop the baked sweet potato and pumpkin and some water. Blend together to form a thick sauce. Pour the sauce into the rice and simmer until thickened, add the kale and cook for a few more minutes. Then serve topped with sunflower seeds and black pepper. Delicious! 

See the video here: https://youtu.be/tuD_GIaMfI0

I hope you enjoy this recipe as much as I do, again this recipe tastes much more scrumptious once it's a little cooler. It also thickens too. Leave me a comment of what you think and have a wonderful day. 

Lots of love,

Robyn x