How to: Sweet Potato Toast

Servings: 1-8

Ingredients:

• 1 sweet potato
• coconut oil or extra virgin olive oil
• seasalt / coconut palm sugar / honey / maple syrup

Savoury topping suggestions:

• egg
• guacemole
• hummus
• goatcheese & fig
• chicken & hummus
• avoaco 

Sweet topping suggestions:

• nutbutter & banana
• low fat Greek yoghurt & berries
• yoghurt, nuts & cinnamon
• homemade jam
• homemade healthy Nutella

Method:

Wack the oven on to a 190 degrees C.

No need to peel the potato. Just carefully slice it up in slides.

Divide the sweet potato toast parts on a greaseproof paper lined baking tray. Sprinkle with either coconut oil (sweet and savory ones) or olive oil (savoury ones) and either salt or one of the sweeteners.

Put the baking tray in the oven for about 20-30 minutes until the sweet potato is golden brown on both sides (flip them halfway through).

When they come out of the oven, top them with whatever you like.

Banana Breakfast Soufflé & Coconut Gratin

This recipe is so easy and so good! I like to eat it with some lof fat Greek yoghurt on the side and I'd like to reccomend that you poor a heaped tablespoon of peanutbutter over your soufflé.

Serves: 1

Time: 20 minutes

Ingredients:

• 1 banana
• 1 tblsp coconut milk
• 1 egg, split
• 1 tsp cinnamon
• 1/2 to 1 tsp vanilla extract (no vanilla essence)
• big squeeze of lemon or lime juice
• 3 heaped tblsp dried grated coconut
• 2 tsp coconut oil

Method:

Wack the oven on to a 200 degrees C.

Use a machine to whip up the egg white until firm peaks. 

In a blender, mix together the banana, coconut milk, egg yolk, cinnamon and lemon juice.

Use a spatula to gently fold the egg white through the banana mixture. Don't overwhisk or you'll loose al the air of the egg white.

Grease a ovenproof tray with a little bit of coconut oil, pour in the banana mixture.

In a little bowl, use your fingers to combine the shredded coconut with the 2 tbsp of coconut oil. Top the banana mixture with the shredded coconut mixtrure,

Pop it in the oven for about 10 minutes until the soufflé is slightly baked and the coconut on top is beaituful golden.

Eat with low fat yoghurt / quark / coconut yoghurt, fresh fruit, nuts / nutbutter on the side.