Thursday, March 24, 2011

Sweet Potato Lentil Mini-Breads

2 cups baked sweet potatoes, mashed
2 cups pureed lentils (cook soft so it easier to puree them)
1 cup non fat plain yogurt
1/2 cup unsweetened apple sauce
1/4 cup barley malt
3 tsp cinnamon
fresh nutmeg grated to taste
2 tsp vanilla
2 tsp baking soda
2 eggs
2 cups oat flour
2 cups whole oats

Combine wet ingredients then add dry ingredients until well blended. Bake in mini muffin/bread pans. sprinkle whole oats on top before baking. These breads are great as a snack on the go and are so much healthier and more filling than a prepackaged snack. I like them sliced in half, toasted with a small amount of raw almond butter. Yum! Enjoy!

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