Poppy seed experiment #1 was a success, but I think I enjoyed experiment #2 even more…
I googled poppy seed recipes, and most of them were super high in sugar. I needed to HEABify, but since I gave up stevia for Lent, this was going to be a challenge. So on went my creative cap apron, and HEAB’s Sweet Potato Poppy Seed Paste was born. 🙂
First up, we have one Trader Joe’s tee-tiny sweet potato baked in all its own glorious sweet juices. Really, I do not understand how people can eat microwaved sweet potatoes. They are not nearly as ooey-gooey yummy as oven roasted taters. To roast, wash your potato and plop on a piece of foil in a 425° oven for about 50 to 60 minutes, flipping after 30 minutes. That’s it and trust me, it’s well worth the wait!
Next, slice potato (you can peel it, but why?) and blend with 1 TBSP poppy seeds, 2 soaked dates, a few drops of maple extract, cinnamon, 1 tsp lemon or orange zest, and a splash of almond milk.
Now, what to do with this delicious poppy seed paste? Hmm????
Well, first you need some pancakes. 🙂
Hot off the griddle, almond flax pancakes (2 TBSP blanched almond flour, 2 TBSP flax seed meal, 1 egg, 1/4 cup seltzer water, 1/4 tsp baking powder, cinnamon, few drops of maple extract…whisk together all ingredients and allow flax seed meal to thicken up the mix for about 15 minutes before cooking).
Spread poppy seed paste on your pancakes…
Roll them up and cover in coconut butter and cinnamon…
And there you have it my friends, Sweet Potato Poppy Seed Paste Pancake Roll-Ups.
What have you rolled up lately? 🙂