Candied Meyer Lemons

Because of my allergies I have not yet found a store-bought candy that I can eat. These Candied Meyer Lemons are a great alternative to store-bought candies, and have brought a little bit of joy into my life! If your allergies are anything like mine, I think you will appreciate these candies too. I was so pleased with how these turned out, even the first time that I made them. This is pretty much a fool-proof recipe. And although these candies take a bit of time to cook and set, they do not demand a lot of your attention or energy. I gave these Candied Meyer Lemons as Christmas gifts this year, and they were really well received. My grandparents told me they were just like English candied fruit, which they hadn't had in years! My mom loved them because they are just like the fruit gummies she is so fond of. And my sister has called them a "ray of sunshine on a cold winter day". Not bad, not bad at all!

I tried to find a candied lemon recipe online but the results were different than what I was looking for, so this is a combination of recipes that I have read, as well as some of my own ideas. The resources I read online are:

How to Make Candied Lemon Slices from ButterYum
Candied Lemon Slices from Ryan's Baking Blog
Dan Lepard's Candied Lemon Friands Recipe from The Guardian UK

Candied Meyer Lemons

Meyer Lemons (I generally use 6-8 lemons)

Water for boiling

Sugar syrup-1 part sugar, 2 parts water (for 6-8 lemons you will need about 4 cups of sugar, to 8 cups of water)

Slice the lemons into rounds, approximately 1 cm thick. Gently remove all seeds. In a large pot boil enough water that will cover the lemon slices. Once boiling, add lemons, boil for about 5 minutes and then drain (this removes any bitterness from the lemons). In the same pot make the sugar syrup. Make sure to combine enough sugar and water that will cover your lemons and allow them to float in the pot. Gently heat to dissolve the sugar. Add lemon slices and gently bring to a simmer. Turn down the heat to low, cook lemons in sugar syrup, barely simmering, for about 6 hours. Gently stir the lemons and syrup about every half-hour or hour. To check to see if they are done, pick the thickest slice and try to break through the peel with a wooden spoon (I do this against the side of the pot). 

Once the lemons are soft enough to break through the peel, you have three choices:

1) Drain them and make candies. 

2) Store them in a jar in their syrup to use as a spread on toast, or a topping on pancakes, ice cream, yogurt, or add it to mineral water or mixed drinks. (The syrup tastes similar to marmalade, which is great for me because I am allergic to orange, but can tolerate lemon.) 

3) Drain them and make candies, but reserve the syrup for a spread etc. 

If you are making candies, simply lay them onto a cooling rack over a cookie sheet (to catch any drips) and let set for a couple of days. You want them to be just slightly tacky to the touch, so be patient. Once set you can press them into sugar and then store them in a container, separating the layers with parchment paper. If you do not want them sugar-coated then they will still be OK, just a little sticky.

Notes:

- If you notice that the sugar syrup is dwindling, just add more syrup. You want to make sure the lemons are always floating in the syrup and not touching the bottom of your pot, so as not to stick and burn.

- It is normal for the syrup to darken as the cooking progresses, however, do not let the syrup burn.

- If the lemons are not cooked enough but you cannot monitor them for a while simply turn off the heat and allow them to sit in the syrup until you are available to cook them again. I have even let them sit overnight with success.

- Most vegans to not eat refined, white sugar, so if you want this recipe to be vegan you would have to use raw sugar instead.

Alterations:

- If you do not have access to Meyer lemons you can use regular lemons, however they will take much longer to cook because their rind is tougher and thicker, and they will not have as delicate a flavour as the Meyer lemons do. You may also want to experiment with other types of citrus, but the cooking time will differ depending on the thickness of the rind.

- I think that this recipe would work well with honey in place of sugar, although I have not tried it yet. Because honey is a humectant it will probably change the moisture of the candies, and they may need longer to set, or they may remain sticky indefinitely.

I shared this post with Allergy Friendly Friday. Check out the other great recipes there!

*Please Note* These recipes are part of my personal allergy diet. Please remember that everyone's allergies are different.  If you are unsure about any ingredients listed in these recipes please check with your doctor before introducing. 

Chocolate Peppermint Cake

Since I've missed the boat with most of my holiday recipes in the past, I've made a commitment to post something for Valentine's Day celebration before Valentine's Day. Actually, I'm cheating a bit...This is a recipe that I made a lot at Christmas time, but really it is suitable for a dessert any time of year. And it contains a lot of chocolate, so I figure it is especially suitable for Valentine's Day.

This has been voted by my family and friends as the best "Sheena Cucina" cake yet. I agree. This cake is so rich, fudgey, and moist, and although it is filling, it still often leaves you wanting more. To make this cake even more decadent I have created a chocolate-peppermint ganache to top it off. The cake itself is low in fat; most of its moisture comes from applesauce. You can serve the cake on its own, without the icing, it will still be delicious. However, I suggest that you indulge and serve the cake with this ganache.

This much-altered recipe was originally titled Peppermint Fudge Cake and it comes from Heather Van Vorous' book Eating For IBS. I have been making this cake for years directly from the recipe in this book. When I first realized that I had food allergies, I simply went without most of my old stand-by recipes. Because this cake is so delicious, I was determined to alter this recipe to suit my current diet, and yield a delicious cake. I have changed most of the ingredients and after many, many, many attempts I have finally perfected my version of this recipe. Enjoy!

Chocolate Peppermint Cake

1 1/2 cup sorghum flour

1/2 cup white bean flour

2 teaspoons baking soda

6 tablespoons cocoa powder (I prefer Navitas Naturals)

2 tbsps tapioca starch

3/4 cup sugar

1/2 teaspoon salt

1 cup semi-sweet chocolate chips (optional, but delicious) (I prefer Enjoy Life)

2 cups applesauce 

1/4 cup sunflower oil, or oil of your choice

1 tbsp pure vanilla extract

1 tbsp natural peppermint flavouring (I prefer Simply Organics)

Preheat oven to 325°/167°. In a large bowl, sift all dry ingredients together accept for chocolate chips. In a medium bowl combine wet ingredients. Add wet to dry and stir just until combined. Mix in chocolate chips. Pour into a greased non-stick bundt pan. Bake for approximately 55 minutes. Cool on wire rack for at least 15 minutes, then remove from pan. Alternatively you can bake this into cupcakes - bake for approximately 20-25 minutes. Serve cake/cupcakes warm or cold, topped with Chocolate Peppermint Ganache.

Chocolate Peppermint Ganache

1 cup semi-sweet chocolate chips

3 tbsps vegan butter

3 tbsps rice milk, or milk of your choice

1-2 tsps peppermint extract

A few pinches of salt, to taste

Combine chocolate chips and vegan butter in a saucepan or double-boiler. Melt over low/medium-low heat. Once melted, add rice milk and stir to combine. Remove from heat and add peppermint extract and salt to taste. Pour over cake and serve. 

 Alterations:

- If you are allergic to any of the flours mentioned above, you can use your favourite gluten-free flour blend. I have also made this cake with brown rice flour in place of the white bean. While this still made a delicious cake, it was very crumbly. If you chose to omit the bean flour, you may want to add in some xanthan gum (about 1 tsp) or a different gum to help bind the cake. If you do use a gum to bind, you would probably be able to omit the tapioca starch as well.

- If you are allergic to peppermint extract, simply omit it. You will still be left with a delicious chocolate cake. 

- If you are allergic to apples, try substituting applesauce for another fruit puree like plum or pear.  I do not suggest you use banana because the banana flavour will interfere with the chocolate and peppermint. 

- If you are serving this cake for Christmas, you may want to decorate it with some crushed-up candy canes. It looks so festive!

Oops, I forgot to mention this in my initial post: 

- If you are sugar-free try substituting the sugar in the cake for coconut sugar, date sugar, stevia, agave, or another sweetener of your choice. I have only made this with sugar, but I'm sure you would have comparable results. If your sweetener is in liquid form you may have to adjust the baking time slightly. If you are using something like stevia (which is way sweeter than sugar, and cannot be replaced cup-for-cup) use proper measurements to ensure that you do not over-sweeten the cake.

- If you are sugar-free make sure you buy unsweetened chocolate chips for the ganache, and add sweetener as needed.

Tips:

- If your bundt pan sticks a little, you may want to grease your pan and then dust it with cocoa powder to prevent your cake from sticking. 

- I searched for months to find a cocoa powder that was guaranteed gluten and wheat-free. As mentioned above, I used Navitas Naturals Cacao Powder (certified organic, kosher, gluten-free, vegan, and raw). You may also want to try Now Foods Organic Cocoa Powder (free of sugar, salt, starch, yeast, wheat, gluten, corn, soy, milk, egg, or preservatives) although I have not been able to purchase this anywhere in Canada.

I have linked this post to: Fat Tuesday, Slightly Indulgent Tuesday, Real Food Wednesday, Health 2day Wednesday, Allergy Friendly Friday. Check out the other great posts there!

*Please Note* These recipes are part of my personal allergy diet. Please remember that everyone's allergies are different.  If you are unsure about any ingredients listed in these recipes please check with your doctor before introducing.

Herbed Goat Cheese Ball

Herbed Goat Cheese Ball

Over the Christmas holidays I got together with some of my girlfriends from high school. I brought a spread of finger foods food for everyone. I made some Rosemary Flatbread and served it with caramelized onions, garlic, and ginger, and roasted sweet potato - this was inspired by my Flatbread with Roasted Squash and Caramelized Onions, Garlic, and Ginger. We also had some smoked salmon (store-bought, I admit), a green olive tapenade (recipe to follow soon), and the favourite of the night - Herbed Goat Cheese Ball. It was a serve-yourself affair, all of the dishes laid out before us. This way everyone was free to take a bit of this, and a bit of that to make their own combination of flavours. A great combination is caramelized onions, garlic, and ginger alongside the Herbed Goat Cheese Ball on some Rosemary Flatbread. SO delicious!

Caramelized Onions, Garlic, and Ginger

I realize that my blog usually does not include recipes with casein, so I never use dairy, but I have just been able to re-introduce goat cheese and yogurt with some success. It is possible that goat milk is giving me migraines, but I am going to see if my holistic allergist can help with that. I have heard that some people with dairy sensitivity, or digestive problems, can tolerate some goat milk products, while they cannot tolerate cow's milk. I'm going to look into this further. As always, be sure to check with your doctor before introducing anything new into your diet. If you are casein or dairy-free, I'm sure this recipe would work well with any non-dairy cream cheese.

This recipe is dead simple, so I feel a little silly for posting it. BUT, my friends insisted that I include it on my blog, so that they could make it to impress company. I thought this was quite a compliment. I hope that you and your guests enjoy it too!

The Perfect Lunch: Apple Slices and Rice Crackers Topped with: Herbed Goat Cheese Ball, Caramelized Onions, Garlic, and Ginger

Herbed Goat Cheese Ball

This cheese ball takes only a minute to make. If you have time, try to make it the day before you wish to serve it, as this allows time for the flavours to meld nicely together. If you cannot make it in advance, it is also delicious served right away.

About 1/2 cup soft, unripened goat cheese
1/4 tsp garlic powder
1 tsp dried basil
1 tsp dried rosemary
Pinch of pepper

In a small or medium bowl mash goat cheese with a fork until it is a bit softer and broken up. Add the spices and pepper and mix thoroughly to combine. Once combined, take cheese in your hand and gently form into a ball.

You could serve this cheese ball as mentioned above, as an addition to a cheese plate, or with your favourite bread or crackers and some apple slices for the perfect lunch. Alternatively, instead of making this into a ball, you could crumble the goat cheese and herb mixture over a salad, pizza, or pasta. Yum!

Alterations: (updated, I forgot to include this in the original post)


- As mentioned above, if you are dairy or casein-free you can try making this recipe with dairy-free cream cheese. I haven't tried this, but I'm sure it would be equally as delicious.

- If you are allergic to any of the herbs in this recipe simply omit them, or create your own spice blend.  

I have linked this post to Allergy Friendly Friday, Slightly Indulgent Tuesday, Fat Tuesday, Real Food Wednesday, Health 2day Wednesdays. Check out the other great recipes there!

*Please Note* These recipes are part of my personal allergy diet. Please remember that everyone's allergies are different.  If you are unsure about any ingredients listed in these recipes please check with your doctor before introducing.

Review: Sunsational Sunflower Seed Milk

It was just this summer that I wondered to myself why no one had created a sunflower seed milk.  Lately I feel like the market of non-dairy milk is overwhelmed with soy, almond, and coconut milks, none of which I can have. Now I feel so lucky. I have had the opportunity to test out a new product on the market - Sunsational sunflower seed milk! I wasn't chosen to do this (I volunteered to post something on my blog) but I feel especially lucky because this product isn't available on Canadian store shelves yet, and has only recently launched in the US.  I first read about this milk on Vegansaurus and From Seed To Stomach.

I have had this milk for a couple of weeks already, but have only just been able to try it now. Because of the nature of my allergies I always have to be careful when introducing something, so I wanted to make sure that I only tested it once my schedule was clear.

Sunsational comes in two flavours, original and vanilla. My husband and I tried both of them. It has a delicious nutty flavour reminiscent of a mixture of soy, almond, and hemp seed milks (which I have not had in years, but this is how I remember them). The vanilla is not over-powering, but it has a delicious, subtle hint of this flavour. I like this because it does not overwhelm the sunflower nuttiness, which I think is a huge success. It has quite a pronounced flavour, which I enjoy, but it may not work for every recipe that requires milk. This milk would do well in a chocolate flavour, and I hope the company thinks about this for the future.

As I've said before, my diet is super limited right now which means that my options for non-dairy milk are slim-to-none. I generally drink President's Choice Organics Rice Milk and find it quite delicious. One of my pet-peeves of rice milk is the high sugar content. Although PC's rice milk does not have any added sugar, the natural sugars in the rice still make it sweeter than I would prefer. I was pleased that Sunsational has a much lower sugar content than rice milk - almost half as much! Sunsational is creamier than rice milk, having one gram more of fat per serving (than the PC Organics kind) which gives it a bit of a velvety texture, especially compared to rice milk. This milk is grey in colour, which is a little surprising. I got over it quickly, it's not a big deal, but it is a little shocking at first glance. The plus side of this strange colour is that they are not altering the natural colour.

From our experimentation, this milk is delicious on its own, on cereal, in tea, or in smoothies. I'm going to try it out in my Sunbutter Chicken Fingers, I think it will add to the delicious nuttiness. I'm also going to try it in my Chocolate Chip Pancake recipe, and think it will be delicious!

If you live in the US, I understand that Sunsational is available at Whole Foods Markets. You can also order it directly from the Sunsational website here. I hope that if given the chance, you try out this new, delicious milk.

Stuffing

OK, I know. I've been bad. I've neglected my blog for a little while now but it's only because I've been on the go constantly for over a week. I've had a break today, so I'm back!

I know I promised Christmas recipes, before Christmas, but I'd like to make it up to you now. I know that some of you are sick of turkey (what?!) but just wait a week or two and you'll want a roast chicken or turkey again. This recipe for stuffing doesn't have to be just for Christmas. I know that I'm going to use it often. I roast a chicken about once a week, and this stuffing will be the perfect accompaniment.

My Granny swears by Paxo stuffing, and that has always been my favourite. This is the closest I have come to re-creating that flavour. 

I have altered this recipe from Enjoy Life's website here. I hope you enjoy! And merry be-lated Christmas for all you Christmas-celebrators.

Stuffing

2 ½ C Enjoy Life Crunchy Rice Cereal
2 stalks celery
½ large onion
1 tbsp Herbes de Provence or a combination of rosemary, marjoram, savory, basil, and lavender
1/2-1 tsp dried ground sage (depending on your taste)
1t salt
⅛ t black pepper, ground
About 1 cup of vegetable stock, poultry stock, or water
A few tablespoons of chicken/turkey drippings and roasted onions, or olive oil if you want a veggie version (see note)*

Partially grind the crunchy rice cereal so that it resembles large bread crumbs - this is easiest to do if you pulse your blender/food processor. Put cereal crumbs into a medium bowl. Finely dice celery and onion and add to cereal crumbs. Add herbs, salt, and pepper. Stir to combine. Add stock/water and mix. If you have roasted a turkey or chicken, add a few tablespoons of the drippings and some roasted onions and garlic, if you have them (see note)*. Check seasoning and adjust salt, pepper, and spices to your taste.

To bake a dish of stuffing: 

Preheat oven to 350°F.-400°F/ 176°C-204°C. Pour mixture into a greased baking dish with a lid. Bake for about 20-25 minutes (depending on the temperature of your oven) with the lid on, just until the onions and celery are soft. Finish cooking for about 10-15 minutes with the lid off. This allows the excess moisture to evaporate from the stuffing and allow it to crisp up a bit. Serves 4-6.

If you want to stuff your bird:

Add just enough liquid to moisten your stuffing slightly. For our Christmas turkey I stuffed under the skin on the breasts of the bird and it was delicious! I read this on Jamie Oliver's blog here (he is always full of amazing ideas!). The reason for this is that the breasts cook faster than the legs on a turkey. If you stuff the breasts, it helps the turkey cook more evenly, which prevents the turkey breasts from drying out. He suggests not to stuff the inside of a turkey because it prevents it from cooking properly, and can be unsafe.

Alterations:

- If you are allergic to rice but have a favourite bread or cereal, try experimenting with that instead of the Crunchy Rice cereal.

- If you are allergic to celery or onions, simply omit, or replace with veggies of your choice.

- If you are allergic to any of the herbs mentioned, try making your own combination.

 Notes:

- * Another note from Jamie Oliver that I have adopted to my cooking is to add onions (and sometimes garlic) to the roasting pan. This prevents spots on your pan from burning, and leaves you with a delicious accompaniment to your roast chicken or turkey. I simply slice onions, and add them to the pan.If using garlic, throw whole cloves in, no need to peel. When they are roasted, just squeeze out the garlic from its skin. I found that the stuffing is at its best with the addition of a few spoonfuls of roasted onions, garlic, and chicken/turkey drippings. Yum!

- Do NOT try substituting puffed rice or crisp rice (like Rice Krispies) for the Crunchy Rice cereal here. It will end up as mush. Tasty, but mushy.

- The Enjoy Life site suggests you can use Crunchy Flax cereal instead of the Crunchy Rice but I have found that the flavour is not as good in this recipe.

- I have included a range for the cooking temperature so that you can cook this along with other parts of your meal, like roasted veggies, and not have to alter the oven temperature.

Sunbutter Chicken Fingers

Sunbutter Chicken Fingers with Sweet Potato Fries

I have some more Christmas recipes coming, and soon. But, in the mean time, here is a delicious dinner recipe. My sister came up with this idea, so I give her full credit.

My diet is completely lacking in convenience food. This recipe, of course, is much healthier....but who am I kidding? I want "fast food" sometimes too! I don't crave it anymore, having been off of it for a few years now, but it's the novelty that I miss. I often wish that I could just eat something out of a can, or the freezer, and not have to cook something from scratch! I'm sure that you, or you kids, with allergies feel the same way sometimes. I'm reminded of a blog I read a while ago. It was written by the mom of a child (I think a son) with allergies. He wanted to be able to take a lunchable-type lunch to school, like all of his friends. For those of you not familiar with this product, it's a pre-packaged lunch that includes crackers, and small pieces of cheese and meat to go on top. Not the most exciting of foods, but it's the novelty that counts! This wonderful mom made her son a home-made version and he was thrilled! I'm usually good at remembering where I read something, but this time the name of the blog slips my mind and I haven't been able to figure it out. If you happen to know the blog that I'm talking about, please let me know so that I can mention her in this post.

These chicken fingers are healthy, delicious, and they give you the novelty of eating convenience food. They have a rich, nuttiness from the sunbutter. I served them with sweet potato fries but I think they would also go really well with my Sweet Potato Fritters. These chicken fingers can even be made in advance and frozen - either before or after cooking. This way you can eat something straight from the freezer :) I hope you enjoy!

Sunbutter Chicken Fingers

Sunbutter Chicken Fingers

- Three boneless, skinless chicken breasts
- About 1/2 cup of sunflower seed butter
- About 1/2 cup rice milk
- About four cups of crisp rice cereal 
- Salt and pepper, to taste
- Spices for seasoning (optional) I used a few pinches of garlic powder and dried basil

Preheat oven to 400˚F/204˚C. Slice your chicken breasts into fingers (or nuggets, if you prefer) trying to make them all a comparable size. Place your sunbutter in a wide bowl and microwave to warm slightly - I did mine for about 30-40 seconds at 10 second intervals. You just want the sunbutter to become a little more pliable, not hot. Slowly mix rice milk into sunbutter until you have reached a similar consistency to an egg.  In a blender or food processor combine rice cereal, salt, pepper, and spices, if using. Blend until mixture resembles bread crumbs. Taste coating and adjust seasoning, if necessary. Place crumbs into another wide bowl. Dip chicken pieces into sunbutter/rice milk mixture, and toss in rice cereal crumbs. Place on parchment-covered baking sheet, and bake for 20 minutes, flipping half-way through. The suggested temperature for chicken breasts is 170° F/77°C. Dip in your choice of sauce, or serve plain. Serves four.

Alterations:

-If you are allergic to sunflower seeds, then use whatever seed or nut butter you can tolerate. You could also use an egg, if you prefer, but you will lose the nuttiness that the sunbutter gives.

- If you are allergic to rice, use whatever cereal/bread/crackers that you prefer and blend into crumbs. You can also replace the rice milk with any milk of your choice.

- If you do not have rice cereal on hand, you may be able to find rice bread crumbs. Make sure you read the ingredients, some contain potato starch and other surprise ingredients!

- Feel free to experiment with other spice combinations, or omit if you prefer.

- If you are making nuggets instead of strips they should take less time to cook so adjust the cooking time accordingly.

Notes:

- These can be frozen either raw, or cooked. Place chicken fingers in a single layer on a cookie sheet or plate and freeze. Once frozen, keep them in a bag, or wrap in parchment or tin-foil. If you freeze them raw, you will have to cook them for a bit longer than 20 minutes - make sure they reach the proper internal temperature. If you freeze them pre-cooked, simply re-heat in the oven or microwave.

- Compared to other home-made chicken finger recipes this recipe is egg-free, wheat-free, and dairy-free. 

- Compared to store-bought chicken fingers these are also preservative free.

- Compared to other gluten-free chicken fingers I have seen in stores, these are corn-free, potato-free, soy-free, and nut-free.

- Make sure to not over-crowd your cookie sheet. This will help your chicken fingers crisp-up.

I have linked this recipe to Allergy Friendly Friday, Freaky Friday, Living Well Blog Hop.

*Please Note* These recipes are part of my personal allergy diet. Please remember that everyone's allergies are different.  If you are unsure about any ingredients listed in these recipes please check with your doctor before introducing.

Ginger Mashed Sweet Potatoes

The holidays are nearing and I hope to get as many recipes as possible posted between now and then. Let's hope my health can cooperate this time :)

If you have allergies, you already know that it's tough to visit with people when food is involved. For peace of mind and ease of organizing I generally bring all, or most, of the food for the event. At the very least I will bring food for myself. To those of you who do not have allergies this may seem like overkill, but to me, it keeps my sanity.

I'm sure that a lot of you follow similar rules, which means that holiday cooking can be extra busy for you. I hope that this recipe for Ginger Mashed Sweet Potatoes cuts down on some of your busy-work as you prepare for the holiday festivities. This recipe is delicious - the citrussy zing of fresh ginger pairs so elegantly with the rich, buttery sweet potatoes. This is so simple, and easy to prepare. It can even be made in advance and re-heated - it may even be better that way because the flavours have time to meld together. I'm sure that you and your friends and family will love this addition to your holiday meals.

Ginger Mashed Sweet Potatoes

4-5 medium-sized sweet potatoes (preferably organic, see notes)
About 2-3 thumbs of ginger (3-4 tbsps once grated), or to taste
Salt and pepper
2-4 tbsps of light tasting oil of your choice, I used sunflower oil (optional)

Preheat oven to 400˚F/204˚C. Cover a baking sheet with parchment paper. Prick your sweet potatoes in several places with a knife or a fork and place on your baking sheet. Bake in the oven for about 45 minutes, or until soft. Cool sweet potatoes until they are easy to handle. In a medium or large bowl, scoop out the flesh of the sweet potatoes. Finely grate ginger and add to sweet potatoes. Mash together with a fork or potato masher until combined. Add oil, if using, and mash until desired consistency is reached. Season with salt and pepper. Serves 4-6.

 Alterations:

- If you are allergic to sweet potatoes, you may want to try using squash instead. I have not tried this, but imagine that it is equally as delicious.

- If you are allergic to ginger simply omit, or replace with a different spice of your choice. I think some ground cinnamon would also be delicious.


Notes:

- I suggest that you try to find organic sweet potatoes. I try to buy organic when I can, but I am on a tight budget so I have to pick and choose which foods I purchase organic. I have found that some foods are incredibly improved upon if they have been grown organically and sweet potato is one of them. We even eat the skin of organic sweet potatoes, it will give you some extra fibre too - although not in this recipe!

- If you want to make these in advance simply refrigerate them and re-heat once you are ready to serve. I find that they keep well for 5-7 days, if they are not eaten up already! Alternatively you could also bake the sweet potatoes in advance and refrigerate them in their skins, then mix everything together another day.

- If you are cooking something else in your oven at a different temperature you can probably bake your sweet potatoes at the same time. I have baked them at anywhere from 375˚F/190˚C - 450˚F/232˚C, although the baking time will differ so keep an eye on them.

- If you love the combination of sweet potato and ginger, try my Sweet Potato Fritters!

I have linked this post to: Fat Tuesday, Slightly Indulgent Tuesday, Real Food Wednesdays, Health 2 Day Wednesdays, Allergy Friendly Friday, Freaky Friday, Living Well Blog Hop . Check out the other great recipes posted there!

*Please Note* These recipes are part of my personal allergy diet. Please remember that everyone's allergies are different.  If you are unsure about any ingredients listed in these recipes please check with your doctor before introducing.