Sweet potato and nut bagels

This is a super, soft bagel which you can eat sweet with fruit and yogurt or savoury with cream cheese, smoked salmon, or anything you want!  Great as a snack, packed lunch or  as part of your breakfast plate.   image1 (2)These bagels are very low sugar and low fat, and full of anti-oxidants, vitamins and minerals.  The recipe below makes 8 bagels.  Ideally you need a donut tin but when I first made them I just made them like rock cakes – they needed a little bit longer in the oven but were fine!

 

Ingredients

  • 120g wholemeal flour
  • 350g cooked, cooled, sweet potato (I steamed mine to make them really soft)
  • 1 tbsp. baking powder
  • 2 tsp mixed space (shop bought or made up of ground cinnamon, nutmeg, ginger and coriander, depending on your preference)
  • a grinding of sea salt
  • 3 tbsp. Xylitol or Stevia (or another plant based sweetener)
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 small banana
  • 35g of your preferred chopped nut (walnuts, pecan, almonds
  • tbsp. milk (any kind)
  • coconut oil for greasing the tin

Method

Oven needs to be at 180 degrees, gas no. 4.  Put half a teaspoon of coconut oil in each of the donut spaces and put the tin in the oven to melt the coconut.  Mix the flour, baking powder, spices and Xylitol in a large bowl.  In a food processor blitz the egg, banana and sweet potato until quite smooth.  Spoon this into the dry ingredients and fold gently.  If it’s a little stiff then add the milk (you may need more or less but you want it to move like a stiff batter).  Spoon this into the prepared tin and bake for approx 30 mins.  The bagels should be browned and quite firm.  They should keep for up to 4 days in an airtight tin.

image2

 

 

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