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Jammy Strawberry Slice

Sweet.. jammy... moist.. high fibre and refined sugar free!
Sweet potatoes and mesquite powder are both excellent sources of dietary fibre to feed your healthy bacteria in your gut. Mesquite powder adds a slight caramel flavour and enhanced fibre content to any baked recipes. It is also both gluten free and high protein. Mesquite has measurable amounts of calcium, magnesium, potassium, iron, zinc.

INGREDIENTS

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  • 1 medium sweet potato- peeled

  • 1 red apple- peeled and grated

  • 75g softened butter

  • 2 room temperature eggs- beaten 

  • 1/2 cup buckwheat flour

  • 2 tbsp mesquite powder (add extra buckwheat if you don't have this)

  • 2 medjool dates- pitted

  • 1/2 tsp bi carb

  • 1 tsp vanilla

  • 1 1/2 cups of halved strawberries

  • a pinch of salt

METHOD

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  1. Heat oven to 180 Celsius

  2. Steam sweet potato until soft. Puree potato in food processor with apple, butter and dates

  3. Add dry ingredients in separate bowl- Buckwheat, mesquite flour, bicarb and salt and mix

  4. Add puree mix with vanilla and beaten eggs and mix with electric mixer until well combined

  5. Fold though strawberries

  6. Transfer mix to oiled tray

  7. Cook for 15-20 minutes, or until cooked through

  8. Leave to cool. Best served chilled.

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