Saturday, 26 August 2017

Sweet Potato Rice Balls

A toddler/first solids recipe that is easy to hold and full of nutrition :)


Sweet Potato Rice Balls

Ingredients

3 medium sweet potatoes
1 1/2 cups cooked brown rice
2 Tbls hemp seed hearts
1 Tbls coconut/braggs liquid aminos
2 Tbls coconut flour
shredded coconut


Method

Preheat oven to 375F.
Wash and pierce sweet potatoes and cook for 20 minutes each side.
Change oven temperature to 300F.
Allow to cool and remove skin.
When cool enough to touch place them in a large bowl and mash well but leave some solid pieces.
Mix in brown rice, hemp seed hearts, aminos and flour.
Place shredded coconut in a bowl and prepare a baking sheet with baking paper.
Spoon about a Tablespoon of mixture and make a ball in your hands, coat in shredded coconut and place on baking sheet.
Repeat until done and then bake for 20 minutes, turning half way through.
Allow to cool completely before serving.
You can freeze left overs.

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