Have you ever thought of adding potato to your baking? Yes you heard that correctly, potatoes can be a great addition to not just your cooking but also baking. With Christmas on its way, below are three great recipes that could be a healthier addition to your day.
Gluten Free Nut and Seed Slice
- 200g mashed potato, cold
- 3 eggs
- 200g chocolate chips
- 70g chopped cashew nuts
- 70g slithered almonds
- 70g pumpkin seeds
- 2 cups desiccated coconut
- Preheat the oven to 180°C.
- Spray a 20 cm square tin with oil and line the bottom with cooking paper.
- Beat the mashed potato and eggs together in a bowl until creamy. Then stir in chocolate chips, nuts, almonds, pumpkin seeds and coconut.
- Press into prepared tin and bake in preheated oven for about 30 minutes, until just starting to turn golden.
- Cut into squares with a sharp knife and then leave in the tin until cold.
For a crisper slice, bake mixture, as prepared as above, in a sponge roll tin.
- 200 mls canola oil
- 200g caster sugar
- 4 eggs
- 175g ground almonds
- 250g mashing potatoes, cooked, mashed and cooled
- zest 3 lemons
- 2 tsp baking powder
- Heat oven to 180°C.
- Spray a 20 cm round cake tin with oil and line the bottom with baking paper.
- Beat oil and sugar until light, then gradually add the eggs, beating after each addition.
- Fold in the almonds, cold mashed potato, lemon zest and baking powder.
- Pour into the tin and level the top. Bake in preheated oven for 40-45 minutes or until golden, and a skewer inserted into the middle comes out clean.
- Cool for 10 minutes, then turn out onto a wire rack.
- Cool completely before slicing.
Drizzle the warm cake with a lemon glaze.
- 4 Tbsp white sugar
- juice 1 lemon
Heat sugar and lemon juice together, then spoon over the top of the cake, letting it drip down the sides.
Sticky date slice
- 300g dates, pitted and chopped
- 1½ tsp gluten free baking soda
- 1 cup water
- 100 mls canola oil
- 1 cup soft brown sugar
- 3 eggs
- 2 tsp orange zest
- 2 cups mashed potatoes
- 70g walnuts
- 70g pumpkin seeds, optional
- Preheat oven to 180°C.
- Spray a sponge roll tin with oil and line the bottom with paper.
- Place the dates in a saucepan, add baking soda and water, and heat until boiling. Lower heat and cook until soft and mushy.
- Mix the oil and sugar together and beat until creamy. Add eggs, one at a time and beat after each addition.
- Stir in orange zest, mashed potato, walnuts, and pumpkin seeds if using and mix well.
- Pour into prepared tin and bake in preheated oven for 30 -35 minutes or until firm to the touch.
- Cool in the tin then slice.
Serve as a dessert with a caramel sauce.