How do we find a way to enjoy the things we love? Foods that we know aren’t necessarily good for us, yet we still crave them.
In a market flooded with food designed to taste good by scientists, unnatural flavours, coatings, sweeteners and high sodium, food that is genuinely good for us is hard to come by.
Our desire to do the right thing has led us to try many diets, including wheat-free, sugar-free, fat-free, vegetarian … and the list goes on. Going forward, I’m remembering the phrase “nothing comes for free” – our food is not a science experiment. We’ve been given foods with special attributes and flavours. Each contributes to your body and senses in its own way.
In preparing recipes, look for natural, unprocessed and unbleached flours, lower sugars and natural fats – they aren’t all bad. Everything in moderation: dessert is a once-in-a-while item, but it doesn’t have to be all fat and sugar to taste good. Other, natural sugars come out to play, like unsweetened apple sauce and sweet potato. Who knew? Well, now you do.
Sweet Potato and Apple Snackin’ Cake
2 cups all-purpose flour
1 cup whole wheat flour
1-1/2 cups of sugar
1 tbsp baking soda
2 tsp cinnamon
1 tsp salt
1 cup vegetable oil
4 large eggs
1 tbsp vanilla
2 cups grated sweet potato
1 cup apple sauce
1/4 cup diced apple
1/4 cup cranberries
1/4 cup sunflower seeds
1/4 cup flax seeds
Preheat oven to 325 F. Line muffin tins with paper cups or butter a cake pan;
In a large bowl combine together flours, sugar, baking soda, cinnamon and salt;
In a small bowl stir together the eggs, oil and vanilla, then add the apple sauce, diced apple and grated sweet potato;
Combine the egg mixture into the flour mixture by hand and finish by adding the cranberries and seeds;
Pour batter into prepared muffin tins, sprinkle some extra seeds on top of the batter for garnish and bake in preheated oven for approximately 15 minutes or until a toothpick comes out clean;
This recipe makes a lot of muffins so you can freeze some for later. Enjoy.