Oh, these are so good I can't quit eating them!!
I roasted the sweet potatoes on 400 last night so that they'd be ready this morning. While you're at it, you could substitute regular whole grain flour for the sprouted flour by mixing the yogurt and flour the night before. That way the flour would have all its nutrients available, and its phytate anti-nutrients broken down.
Ingredients:
1 large onion ~ chopped small1 tbsp butter
1 tbsp coconut oil
1/2 tsp sea salt
1/2 tsp red pepper flakes
1 tsp cumin~ toasted, then ground
1/4 cup sesame seeds ~ toasted
dry:
1 cup sprouted spelt flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
wet:
3/4 cup whole yogurt
1/4 cup filtered water
1.5 medium-sized sweet potatoes ~ roasted
3 eggs
3 tbsp butter ~ melted
topping:
whole yogurt
Instructions:
Saute' the onions. While you're doing this, toast the sesame seeds in a dry skillet on medium-low heat. Then toast the cumin, and grind (if whole). Add the toasted items, plus the red pepper flakes, to the onions and fats. Saute' till the onion is soft but not brown.
Mix dry ingredients in a large bowl. In another bowl, mix wet ingredients. Add wet to dry and mix just until blended.
Fry 1/4 cup blobs in coconut oil and serve hot with whole yogurt on top.
So tasty!
