Simple stovetop hot chocolate brown rice pudding (dairy free, vegan, refined sugar free)

I’m proud of this recipe especially because I didn’t create it. It may not be the most original concept, and I can’t even honestly say that the list of ingredients is accurately detailed as we combined them…twice now with a third visibly on the horizon. In fact, those two separate batches were both eyeballed so certainly created with similar but different quantities, for everything. That’s what made the making of it so without any detriment to taste whatsoever, and this is all coming out wrong. What I really mean to say is, this isn’t my recipe but I love it sooo much more for that, because it’s Felix’s. There are countless versions out there that differ in subtle or no ways at all, but little sous chef is 3 ½, and he doesn’t know that.

ricepudding
“Mommy, can we please, please, please make hot chocolate rice pudding?” Little F asked one unusually chill, wet day. That’s how this began. “We can try,” I told him. “What steps do you think we’ll need?” Little F cocked his head to the side thoughtfully and responded confidently, “Make hot chocolate and put rice in it!” And that is pretty much what we did. Cooked brown rice, almond and coconut milk, vanilla, a scoop of dark chocolate, bit of cocoa powder, a splash of pure maple syrup and a dash of cinnamon. It was a playful and exquisite process with a product to match.

CheeseThere is a part of me, a very large part, that cannot believe that when I tell you little F is 3 ½ I’m talking years not months. Daily, we’re navigating tumbling seas that are speckled with tormented tantrums pulsing with unimaginable fury so encompassing they can bowl us over and force us to swallow a bit of guilty laughter at the same time. Interspersed are these magical, enchanting rainbows of wonder and discovery that lend lightness to the soul even as wrinkles and gray hairs are etched by the trying back and forth. And underlying everything, for this very fleeting moment, we’ve had a clingy, uncertain phase that means lots of cherished, fiercely loving cuddles alongside stacks of jobs undone until exhaustingly late.

Photog in the makingTantrums, clinging, and even the wondrous energy of exploration–all tough at times. Sometimes really hair-pulling hard. And always painfully bittersweet in how short-lived we know them to be. So it’s easy to say with 100% certitude, even in the most intense heat of the most tempestuous fit, on some level I am always grappling with some grief over the necessary drift that is happening right now. The one where my little sidekick steadily becomes his own leading action hero and we fade, cheering, into the background.

Luckily, there is never enough time in this season we’re in to dwell too much on what’s next, what’s going wrong, who might be judging, etc. Even better, that drift so far is brimming with steady gems that sparkle as if to say, savor this and trust in the journey. 

They are little things, mostly. Reassurances that parceled in with all the budding independence comes blooming, shared pride offered with the greatest of love. They are in the cheeky, sparkly-eyed, shyly winsome way a little person tells you one day, sitting naked on the toilet, “Maaaaybeee I gonna just use the potty now, no more pull-ups.” Or when that same little person guides you on a nature hike of his own devising, one that winds around according to “my plan” and incorporates a variety of mystery animal poop shapes, sizes and colors that he had taken note of and remembered. And when an idea pops into his head for creating something so simple, wholesome, and actually scrumptious you just want to make it week after week both for the pleasure of it (because it’s indeed yummy!) and for the memory of how much you want to take a giggling bite out of him.

(By the way, I am sorry and a little embarrassed to mention poop not just once but actually twice in the same post, and one that is meant to be about a snack that happens to be brown at that. At the same time, it just feels appropriate. It’s all as it should be, the push-pulls what they need to be, and it’s good.)

 

Stovetop hot chocolate brown rice pudding
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Ingredients
  1. 1 cup short-grain brown rice
  2. 3 cups unsweetened almond coconut milk (or equivalent combination of almond and/or coconut milks)
  3. 1/4 cup unsweetened cocoa powder
  4. ¼ cup maple syrup
  5. 1/2 teaspoon ground cinnamon
  6. ⅓ to 1/2 cup dark chocolate chips according to taste
  7. 1 teaspoon pure vanilla extract
Instructions
  1. Bring 1 1/2 cup water and rice to a boil over high heat. RCover, and reduce to a slow, steady simmer for approximately 40 minutes.
  2. Add almond coconut milk(s), stirring well, and bring to a simmer. Reduce heat to low and allow to cook until pudding has thickened, 20-25 minutes, stirring at regular intervals.
Happy Apple Natural Kitchen http://happyapplekitchen.com/

Gluten-free vegan cinnamon date “blondie” bars (date-sweetened)

Lately there’s been an especially annoying and annoyingly persistent refrain caught in my brain–that awful Cookie Jar chant. You know the one. Who stole the cookies from the cookie jar? [X] stole the cookies from the cookie jar… I don’t have a particularly good reason to particularly dislike that rhyming name game, but I do. The reason it’s stuck there is a little bit more endearing if somewhat problematic, in that little F has been taking to helping himself from the cookie tin housed in the freezer. Once, we thought that purchasing a new fridge with a large freezer drawer on the bottom would be useful in warding off snack sneaking, but no, it’s not. There are certainly conversations that need be had, rules and boundaries to be discussed. Yet there is a big, admiring, mushy part of me that wants to indulge our little big boy in every independent, empowered initiative to meet his own needs, including this one.

Bars (1 of 6)

My accommodating nature and his nibbling cause are mutually fed, literally I guess, by the fact that for the moment our attempts at healthy messaging around treats and sugars seem to be sinking in. “No more sugar for you today, Daddy,” F will say with surprising regularity whenever Daddy’s caught snagging an extra snack. “If you eat too much sugar, you gonna be sick and your body gonna be confused.” It seems counterintuitive to reward such observations by being all the more lax on self-guided cookie ventures, but gee.

Another factor chiseling away at resolve to be more firm is that the cookie tin, which is actually rather small, is typically filled with these healthy grain-free sugar cookies from Chocolate Covered Katie. Or a vegan variation of these, which I created for Madhava. And right now, it’s loosely packed with these, date-sweetened, just a bit chewy, gluten free and vegan ‘blondie’ bars I had sifting around in my mind for awhile and finally got to try.  

Bars (2 of 6)
For someone who makes a point of trying
not to eat cookies too often and goes to fairly significant lengths to make sure treats are on the healthy (for treats) side, I seem to have established a longstanding reputation for having a stash pile of cookies. Pre-parenting, our house was a routine stop-by for friends who routed long bike rides specifically to include a snack break from the freezer. When little F was born, the baking took a sharp downturn for a good while. But then my little sous chef got into mixing, measuring, stirring and baking with me…and there you go. The freezer was back in action as a (healthy-for-cookies) cookie trove.

Bars (4 of 6)

These were originally meant to be a makeover of these quinoa cinnamon toffee bars I made for Ancient Harvest and loved when tasted but didn’t eat. They’re not dairy-free, for one thing. I had a few adaptations in mind, but before long the tweaks piled up so much there was barely any resemblance to the first version and walah! Whole new cookie. (In case you’re wondering, yes I just thought it would be fun to say/write ‘walah’.) They’re rather guiltless, and yummy. Superb fresh from the oven, with that gooey meltaway chocolate quality; and they hold up amazingly well in the freezer. They may even be best–once the straight from the oven time has passed–straight from the freezer.

Chat wedding practice (3 of 5)There was a moment the other week while we were both still sick when I just collapsed in a mire of loneliness, negativity, and feeling sorry for myself. Everything was on hold. We were so cooped up. I hit such a low point that, looking over at my conked out child lying next to me on the bed, I felt the words pulse quietly against my brain, “This you-and-me alone deal is just not enough.” And as soon as the thought made its presence known, I recanted it. Truly, just then this diaphanous turning-point kind of ray of light glimmered into the room, kissing little F’s face; he opened his eyes and smiled, and out poured bright, loving energy that just flooded me.

Yeah, I was tired and prone to being overly emotional with every emotion all at once, but it was moving. You are absolutely, without question, more than enough, all by yourself, and always, my heart said to him. But it also managed to slip me a quiet revelation that one day, I need to be enough all by myself, too. I’m not sure I ever even felt quite that way before motherhood. It’s good to have goals.

Right now, I am so enjoying living in the fullness that is mostly this amazing little person, with nearly every choice I make, professionally, socially, and emotionally, pivoting around him. Right now, it’s enough to consciously work one day at a time at one day feeling enough as just me, myself. And trust that as time continues to flow that I will at least find solace in evolving reasons to keep a freezer stash of (healthy) cookies.

Gluten-free vegan cinnamon date “blondie” bars
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Ingredients
  1. 1 cup pitted dates (Medjool are amazing, but any)
  2. ⅓ cup plus 1 Tablespoon orange juice or water
  3. 2 flax eggs (2 tablespoons flax meal/ground flax in 5 tablespoons water)
  4. ½ cup almond butter (sunbutter will work, too)
  5. ¼ cup unsweetened applesauce
  6. 1 cup chickpea flour
  7. ¾ cup quick oats
  8. ½ teaspoon baking soda
  9. 2 flax eggs or eggs
  10. ¼ cup unsweetened applesauce
  11. 1 teaspoon vanilla extract
  12. 2 teaspoons ground cinnamon
  13. ½ tp ¾ cup dark or semi-sweet chocolate chips
Instructions
  1. Combine dates and water or orange juice in a saucepan over medium heat. Bring to a low boil; cook 10 minutes, stirring, or until most liquid is absorbed. If desired, pulse in a food processor until reaching a fairly smooth, jam-like consistency.
  2. Preheat oven to 350F. Prepare an 8-inch square pan with cooking spray or parchment paper and set aside.
  3. Transfer date mixture to a large mixing bowl and whisk in flax eggs. Add almond butter and mix until well mixture is smooth.
  4. Add all remaining ingredients to bowl, stirring to combine. Spoon batter (will be thick) into prepared pan and spread out until smooth and even. Bake for 20 minutes, or until edges are slightly puffed and browned and a toothpick inserted in the center comes out clean. Let cool 5 minutes before cutting and serving.
Happy Apple Natural Kitchen http://happyapplekitchen.com/

Gluten-free banana blueberry coffee cake with granola topping (aka Monk’s practice birthday cake, aka “best cake ever”)

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We’ve been feasting in our living room a lot lately, and by ‘feasting’, I mean this:

guys feast

And the feasting isn’t limited to the cardboard builder’s block tables and chairs of “Chocolate Wally’s”, our 3-year old’s chosen play restaurant name which is sometimes shunted to the side in favor of “No Noggin’s” instead. In the kitchen, we’ve been gnoshing on cake. (Quick aside, isn’t “Chocolate Wally’s” the cutest, most enticing restaurant name? If it isn’t already in existence as a ‘real restaurant’, it needs to be, one day.) 

What I mean by cake, specifically, is breakfast cake which is also very important “practice” birthday cake for THE very important Monk, whose birthday is coming up in February (Valentine’s Day). This information alone should be testament enough to the scrumptious, wholesome loveliness of this cake. Anyone who knows anything about Monk knows he deserves the very best.

coffee cake

We all know anything labeled “cake”, from coffee cake to birthday cake to be a sometimes-only treat. I mean, we love them, but not on a regular basis, right? When it comes to this cake, however, there’s so much to glow about. First, its yumminess meets the standard for the BIG birthday celebration cake while the combined ingredients rise to optimistic requirements for healthiness. Chickpea flour has yet to let me down, though I’m sure I’m bound to push the boundaries eventually. Ripe bananas and just two tablespoons of honey (or maple syrup for vegan) are plenty enough sweetener when delivered parceled into the dense, moist texture the garbanzo bean flour brings. And what ties it all together and makes prep a quick cinch in the morning is the sprinkling of delectable granola baked on top. 

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This past Saturday, I had the pleasure of attending a blogger’s event hosted by Sprouts Farmers Market and Fiona’s Natural Foods at the Fiona’s production facility in north Longmont. The building space is shared with several local brands, all of which share like-minded philosophies concerning health, sustainability, and compassion. Our group was treated to a tour of the facility, and throughout it was apparent how much meticulous care and purpose went into every corner.

fionasThe owners of Fiona’s Natural Foods, a family with combined interest and experience in agriculture and food service,  purchased Fiona’s Natural Foods from the Fiona, a woman from Boulder inspired by a family recipe. Touring and tasting product, the fact that the Fiona’s team today is committed to the original mission of good nutrition and whole health was clearly evident: slow roasting and hand-tossing to bring out the best in flavor and texture; using only quality ingredients; sweetening with organic coconut nectar, the newest in superior sweeteners that I’m just learning about. Coconut nectar comes from a painstaking process of tapping the flowering stems of the coconut blossom to draw sweet sap.  The sap is then evaporated at low temperatures, producing a raw, low glycemic syrup that provides perfect, delicate sweetness to perfect, crunchy granola…

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which also happens to provide the perfect sweet-crunchy topping for breakfast/birthday cake for the very best of friends. “Best cake ever,” Monk pronounced it. In this moment, in our house, there may be no greater foodie stamp of approval. 

 

Gluten-free blueberry banana coffee cake with granola topping
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Ingredients
  1. 1 1/2 cups chickpea flour
  2. 2 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. 1 teaspoon ground cinnamon
  5. pinch sea salt
  6. 2 large eggs or egg replacer equivalent (such as Bob's Red Mill)
  7. 2 tablespoons honey or maple syrup
  8. 1/4 cup unsweetened applesauce
  9. 2 tablespoons olive oil or melted coconut oil
  10. ½ cup almond milk
  11. 3 medium very ripe bananas, mashed
  12. 1 cup fresh or frozen blueberries (defrosted)
  13. 1 teaspoon vanilla extract
  14. 1 cup Fiona’s almond millet granola (or vanilla sunflower, or any flavor really!)
Instructions
  1. Preheat oven to 350°F. Line a 9-inch round (or square works, too) baking pan with parchment paper or coat with cooking spray.
  2. In a large bowl, whisk the flour, baking powder, baking soda, and cinnamon. Make a well in center of flour mixture. (If using frozen blueberries, add to dry mixture to coat.)
  3. In a small bowl, whisk the eggs or egg replacer, honey/maple syrup, almond milk, applesauce, banana, oil, and vanilla until well blended. Add to the flour mixture in large bowl, stirring to blend.
  4. Pour the batter into prepared pan and sprinkle top with granola.
  5. Bake in the preheated oven for 35-40 minutes or until a wooden pick inserted in the center comes out clean. Let cool 5 minutes before removing from pan. Serve warm.
Happy Apple Natural Kitchen http://happyapplekitchen.com/

Gluten free, dairy free gingerbread cutout cookies (vegan option)

We’re five days out from Christmas, and our tiny kitchen has been basking in holiday baking merriment, whirling in cookie rolling flurries, and pulsating with disproportionate stressing over keeping to a baking schedule. The yields from all this activity? Gingerbread, (almost) exclusively. Gingerbread people, stockings, trees, and stars, once cooled whisked into packages or freezer for gifting.

gingerbread-men

Last year I made no less than six varieties of holiday cookies, mostly for a merrily scrumptious recipe project. This year, I’ve looked on admiringly with a touch of envy at friends’ Insta-feed’s spectacular cookie assortment displays.

Not that there hasn’t been variety within our gingerbread parades. We started with this gluten free, vegan recipe I created for Ancient Harvest last year. Then I found this marvelous, perfect recipe from Cookie and Kate, which turned out beautifully using One Degree Organics’ sprouted whole wheat (2 cups) and sprouted rye (1 cup) flours. Finally, this mash-up of the two, which was splendid. I’m sure chickpea or your favorite gluten free flour blend would do as well as the quinoa. For vegan cookies, just replace the egg with one flax egg (1 tablespoon flax meal with 2.5 tablespoon water) and add in 1/4 cup almond butter. If you’d prefer nut-free, you can afford to lose the almond butter. I just think it gives a little helpful boost of solidness.

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But the real difference in all these gingerbread batches has been in the spirit of the baking. 

Last week, we spent just under a week on the east coast for an early Christmas with my family. It was a quick, packed, lovely week and we all came back cranky. Maybe there was a little big of post-holiday anticlimax happening, despite returning to our tree, lights displays, a string of more holiday fun to look forward to. Maybe it was hormones (mine). Most likely it was the snowball effect that time zone adjustments, lost sleep, excitement, lots of stimuli, and the roller coaster of being three can have on a little person, and the ensuing impact of that little person’s big feelings on their big people’s emotions. In any case, we were all rather crabby in spurts, especially me. 

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What made the humbugginess sting a little more was guilt that came with reminders that for many, this is a season of sadness; when even focusing on loving and giving comes packaged with the painful ache of loss and longing. Three days into curmudgeonly impatience, and conscious shake-off steps needed to be taken.

ice-skateSo today little F and I had a perfect day, sprinkled with the best of lovable imperfections.

Early in the morning, little F and I sorted through clothes and bundled up a stack to take to the OUR Center, an amazing local resource providing a range of individualized, personal support for people in need. It was just a quick, friendly drop-off, but afterward I heard Little F telling Monkey in the car, “Monk, some kids don’t have toys. Some kids don’t have warm clothes. Some kids don’t have food, Monk.” If that didn’t get my grinchy heart back to it’s usual size…I’d be lying if I even suggested it. He is listening came the thought, leaving me renewed with bubbling gratitude for my magical, inquisitive, can-do determined sometimes-threenager. 

After, we went ice skating. 

And we baked cookies. More “ginger-man” cookies–therapeutic, giggle-inducing while at the same time calming cookies. Rolling the dough, cutting our the shapes…it was a timely throwback to the simple joy of playdough, and it was just what I needed. We dusted with coconut sugar “sprinkles” and pressed in raisin eyes, mouths, and buttons. It’s an obvious irony, how the holidays enfold us with repeated messages of what they’re all about…peace, love, togetherness…and at the same time sweep us up into frenzied motions that leave us mentally at the opposite pole. Today the message resonated. Today we stopped and smelled the cookies. Happy holidays, friends!

Gluten-free, dairy-free (vegan option) gingerbread cutout cookies
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Ingredients
  1. 3 cups quinoa flour, plus additional for rolling
  2. ½ teaspoon baking powder
  3. ¼ teaspoon baking soda
  4. pinch salt
  5. 2 tsp ground ginger
  6. 2 tsp ground cinnamon
  7. 1/4 tsp ground cloves
  8. 1/4 teaspoon ground nutmeg
  9. 1/2 cup packed brown or coconut sugar
  10. ½ cup blackstrap molasses
  11. 1/2 cup liquid coconut oil OR 1/4 cup coconut oil, 1/4 cup olive oil
  12. 1 egg OR for vegan option, 1 tablespoon ground flax meal mixed with 2 ½ tablespoons warm water (*also suggest adding 1/4 cup almond butter for vegan version)
Instructions
  1. In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  2. In a separate bowl, mix brown or coconut sugar, molasses, coconut and olive oils and beat on a low with a mixer to thoroughly blend. Beat in egg or flax egg and almond butter.
  3. Gradually add flour to the wet ingredients and stir to combine. Chill one hour or overnight.* (I don't actually always bother to chill the dough, and the cookies have held shape just fine.)
  4. Preheat oven to 350 degrees.
  5. Line a baking sheet with silpat or parchment paper. Carefully roll out dough on a floured surface to approximately ¼ inch thickness, sprinkling the top of the dough with flour as needed before rolling.
  6. Carefully cut dough into desired shapes. Place on baking sheet one inch apart. Sprinkle with coconut sugar and decorate with raisins if desired.
  7. Bake for 8-10 minutes or until cookies appear only slightly browned on the edges. Let cool and sprinkle with powdered sugar or ice if desired.
Adapted from Cookie and Kate's Healthy Gingerbread Cookies
Happy Apple Natural Kitchen http://happyapplekitchen.com/

Sweet potato casserole with quinoa (or oat) pecan topping

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Anyone else feeling a little dazed, wondering whatever happened to Thanksgiving? It was lovely, but where did it go? As much as I love the open invitation to officially bring out the holiday season sparkles, this year I’m struggling to keep up with speedy time more than ever, and it feels like I’d better not dare close my eyes unless ready to wake up to 2017, tomorrow.

It’s a little ironic, this year’s dwelling on the fleetingness of Thanksgiving, when actually I stretched it out over weeks and in truth am still stretching. Dave’s mum visited us from England for most of November, and since not only does Thanksgiving not feature in English tradition but it also happened to coincide with Dave’s 40th this year, I chose to focus on Thanksgiving moments and emotions in subtle, grateful-but-also-gratifying ways for pretty much a whole month.

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It started the day after Halloween, with this casserole. After that came a festive vegan Sunday dinner with Thanksgiving flair, kicking off Thanksgiving week. Stuffed acorn squash, stuffing, cranberry sauce…that sort of thing. On Thanksgiving Day itself, Little F and I shared a pumpkin pie breakfast smoothie and roasted pecans pressed in a Medjool date to taste like pecan pie. And this week, Thanksgiving over, I’m finishing my personal alternative Thanksgiving dinner-snacks with a welcome reprise of this delicious casserole, left off the Sunday Thanksgiving dinner only because my MIL isn’t the sweet potato’s biggest fan.
It feels somewhat greedy to venture beyond the basics of being thankful for simply, food…but even so these sweet potatoes make my gratitude list. I do love this dish. It’s a scrumptious side, a snack, a bit of breakfast in moderation, or dessert. And so much lighter than the typical creamy, marshmallow-topped version. I originally made if for Ancient Harvest, and it became an instant tradition, easy to tweak and equally delicious with every alteration.

 sweet-potato-casserole
To slow down Thanksgiving, literally savoring it in stages, felt quietly appropriate this year in a number of ways. One, I’m a little loath to even note. After a year of healing a running injury, a couple extra pounds snuck up on me for one thing, so it was handy to step back from an overload of sentimental feasting. I suspected but wouldn’t step on the scale for a good while. Because, old ghosts, numbers being deceptive…there were all sorts of reasons. But mostly the ghosts. And fear. For a long time, the scale has been a healthy thing for me to avoid. When I did dare brave the thing however, confirming my suspicions, I was able to get back pretty quickly. I don’t mean that to sound glib, like weight loss is easy, because it isn’t. It’s only worth noting because it was a good reminder, information propels progress.
To say I was disappointed with the results of this year’s election and the appointments thus far would be an understatement. But in all honestly I have also been oddly inspired. When typically this time of year I’d be logging hours on the treadmill tuned into Christmas movies and rom-coms on Netlix, this year I’m choosing documentaries. (OK, about half the time I am.)

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It’s hard work to become informed, and the work never actually ends. Compared to where I’d like to be, I’m still doing a pitiful job of it. Also, there are some things I’d rather not know. If Alzheimer’s is hands-down written in my cards for instance, or if the world is going to end tomorrow (undecided on the latter…would you want to know?). But it is gratifying to take a broader view of things and to consciously work on building and fortifying my beliefs with information as much as my default, emotions. I’m sure my choices are still overtly slanted to my personal biases overall, but just making the efforts has been quietly reinforcing my faith in the potential of personal power.
So what is the connection between two not-well-related tangents and my favorite sweet potato casserole? Probably there is none. Sweetness in knowledge, at a stretch. But I am finally beginning to understand, attempted connections don’t always have to be successful to not be considered failures. What matters is we try.

Sweet potato casserole with quinoa-pecan topping
Created for Ancient Harvest
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Ingredients
  1. 2 pounds sweet potatoes (3- 4 medium)
  2. ¼ cup pure maple syrup
  3. ¼ cup unsweetened almond milk
  4. 1 teaspoon vanilla extract
  5. 2 large eggs
  6. 1 teaspoon ground cinnamon
  7. ¼ teaspoon ground nutmeg
  8. ⅛ teaspoon ground ginger
  9. dash salt
  10. ½ cup Ancient Harvest™ quinoa flakes (or sub quick or lightly processed oats)
  11. 1 tablespoon packed brown sugar (or use coconut sugar)
  12. ½ cup finely chopped pecans
  13. ¼ teaspoon ground cinnamon
  14. 1 tablespoon melted coconut oil or olive oil
Instructions
  1. 1.Preheat oven to 400 degrees F. Prepare an 8-inch square baking dish with cooking spray.
  2. 2.Scrub sweet potatoes puncture with a fork. Place potatoes on a baking sheet lined with foil and bake for approximately one hour, or until soft. Allow potatoes to cool, 5 minutes.
  3. 3.Cut open potatoes and discard the skin. Place potatoes in a large bowl and add in maple syrup, milk, vanilla, egg, salt and spices. Beat until smooth with an electric mixer. Pour into prepared baking pan.
  4. 4.To prepare topping: Mix the quinoa flakes or oats, brown sugar, pecans and cinnamon in a bowl. Use a fork to stir in the melted butter. Sprinkle evenly over the potato mixture. Bake 40-45 minutes. Serve warm.
Happy Apple Natural Kitchen http://happyapplekitchen.com/

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