sweet and savory
As promised, these little biscuit babes (bisquettes?) are the perfect pair to the last root recipe rendition. Even this recipe in and of itself. Each and every piece in respect to the formula. Just made for each other. Isn’t that sweet (and no sugar necessary, unless we’re talking about kisses, in which case HMU). The intention yet the ease. Something to strive for. Or just sit back and let manifest. Yeah, probably that.
Complementary yet interconnected forces at play.
Unity via duality.
Something to seriously embody. Em-mind-body.
The whole is greater than the sum of its parts. A reductionist approach simply fails the bigger picture. Love, or whatever. Nutrition or health, absolutely – Vitamins and minerals in a little capsule do not equal those in whole food form. Food and pills, definitely not yin and yang.
The true essence, entirety, and existence of a whole-istic phenomena (aka everything and anything that matters in or to life) are sacrificed when viewed through such a lens. A Western medicinal and scientific lens. Sure, this exact enzyme catalyzes that specific chemical reaction in that particular area, but WTF else is happening?! Also, how do I really feel? For real though.
My third novel in progress... TBC
Also a ‘what-TF-do-I-do-with’ the rest of this orange sloppy stuff. OH so many things! Stay with me.
NOTE If these are also intended for the house full of hangry, maybe double or triple your efforts here. Just one of these will never be enough, each weighing in at about 3-bite-size.
SOFT & SWEET POTATO BISQUETTES (makes ~ 12)
1 large sweet potato, baked (3/4-1 c mashed)
¼ c coconut oil, melted
2 T coconut crystals
2 T pure maple syrup
2 T fresh young ginger (or regular if you’re not up on that young just yet), minced
½ c buckwheat flour (aka my new/old lover)
¾ c coconut flour
2 t baking soda
2 t cinnamon
¼ t each: nutmeg, cardamom, and turmeric
OPTIONAL savory spin – 2 T coarsely chopped fresh rosemary and/or thyme
¼ t fine sea salt
3-4 T unsweetened almond milk (or make your own)
/ PREHEAT oven to 450F
/ BAKE sweet potato (washed with water and rubbed with coconut oil, pierced with a fork, wrapped loosely in tinfoil) for about 45 minutes
/ LOWER oven temp to 400F
/ LINE ceramic/glass baking dish with parchment paper and grease lightly with coconut oil
/ MIX all wet ingredients thoroughly (down to young ginger)
/ MIX all dry ingredients in separate bowl (down to salt)
/ COMBINE wet and dry, and add almond milk as needed, 1 T at a time (dough should be relatively thick and stand on its own, but enough liquid helps to ensure that ingredients are fully incorporated)
/ FORM dough with fingers into small spheres, about 2” in diameter and about 1” at thickest part in the center (they won’t rise very much)
/ BAKE for about 13-15 minutes, until ever so slightly browning on edges
/ REMOVE from oven and allow to cool at least somewhat before moving, though tastes best warm and a little steamy (easy tiger)
/ BUST that little babe open, dollop some raw coconut oil on top and drizzle some maple syrup over top of that OR break it apart over a fresh bowl of Spicy Sweet Potato Red Bean Chili. You’re starting to get it...