Posh Tattie Scones?
I suppose you could say that this recipe is for a posh and healthy potato scone, or maybe not. OK it’s healthy vegetable cake. I like to cook the sweet potato well in advance and let it cool but if you’re stuck for time then you can cook the potato as the oven heats up.
2 medium/large sweet potatoes
14 medjool dates- pitted
80g ground almonds
100g wholemeal self raising flour (use spelt if you want it to be gluten free
4 tbsp raw cacoa powder
Peel sweet potatoes
Cut into cubes
Steam for about 20 mins until really soft
Remove from the pan and allow to cool
Add to food processor with dates
Blend until smooth and creamy ( you’ll probably need to stir the mixture a few times, use a wooden spoon or spatula)
Put all other ingredients in a food mixer
Then add date/potato mixture
Blend well (again you may need to stir the mixture a few times)
Sprinkle some flour on a workbench and try to form the sticky mixture into a rectangular shape
Place in a lined or greased baking tray
Cook for 20/30 minutes (until a skewer comes out clean)
Remove from oven and leave to cool in baking tray for 10 minutes
Turn out of the tray, cut into squares and allow to cool further
Serve and enjoy
These, like many of my recipes, are great with a cup of coffee after a run or work out.