Sweet Potato & Persimmon Muffins
Persimmons on sale
Sweet Potato on sale
Buckwheat & Whole Oats to finish off…
Sweet Potato Persimmon Muffins anyone? Yes, it is just that simple, just 4 simple ingredients and we’re sorted!
Simply soak the buckwheat and oats overnight to sprout them and make them soft and easier to digest in fresh mineral water. Drain, wash and leave at the side to drain off excess water.
Method:
1. Boil the sweet potato till tender, then mash till smooth.
2. Mix together the rest of the ingredients – make sure you remember to de-seed the persimmons first and mix well together.
3. Pour in muffin trays and bake for 1 hour.
I baked for a long time because there is no binder in this recipe. When I left it to cool, there was more liquid being expelled so if you want, add some form of flour or eggs to bind the mixture together. I just left it as it is and we enjoyed the moistness of the muffin!
I stuffed a few of the muffins with some left over homemade lemon kaya! It was a nice surprise!!
Clean, packed full of goodness and so delicious to enjoy with some dessicated coconut, soymilk and some banana on top!
I’ve never though to soak my grains overnight. What’s the reasoning for that? I don’t seem to have a problem digesting oats raw, as I have every morning for over 10 years! Love these little ‘muffins’.
I soak them just to sprout them and release the enzymes, just thought it might be easier and faster to cook/bake. But sometimes I like to just eat them raw so soaking them just softens them naturally..
I like them either way. Thanks for stopping by!!
Persimmons are my favourite, this looks like a really interesting take on muffins. Nice post.