Recipe of Super Quick Homemade Allergen Reduced Macrobiotic Sweet Potato Dessert
Hey everyone, it is John, welcome to our recipe page. Today, we're going to make a distinctive dish, Easiest Way to Prepare Ultimate Allergen Reduced Macrobiotic Sweet Potato Dessert. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Allergen Reduced Macrobiotic Sweet Potato Dessert, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Allergen Reduced Macrobiotic Sweet Potato Dessert delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Allergen Reduced Macrobiotic Sweet Potato Dessert is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must first prepare a few components. You can cook Allergen Reduced Macrobiotic Sweet Potato Dessert using 5 ingredients and 5 steps. Here is how you can achieve that.
I tried making a macrobiotic version of everybody's favorite sweet potato dessert.
I usually brush the surfaces with egg wash before baking to prevent them from drying out. Since you are using soy milk instead, please apply plenty of it. Recipe by Macrobi chef
Ingredients and spices that need to be Take to make Allergen Reduced Macrobiotic Sweet Potato Dessert:
- 150 grams ・Sweet potato
- 1 tbsp ・Olive oil
- 25 ml ・Maple syrup
- 1 ・Vanilla extract
- 1 ・Soy milk for glazing
Instructions to make Allergen Reduced Macrobiotic Sweet Potato Dessert
- Steam the sweet potato.
- When you can easily push through a bamboo skewer, take it out from the steamer, and peel the skin. Mash in a bowl.
- Add the soy milk, olive oil, maple syrup, and lemon juice to the bowl, and mix well.
- Line a baking sheet with parchment paper. Form the sweet potato mixture into balls, and arrange on the parchment paper. Brush with the soy milk.
- Bake in the oven for about 20 minutes at 200℃ until lightly browned.
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