Whole 30 Approved Sweet Potato Toast

How would you like a Whole30 sweet potato toast or two?

SP toast pin (1)

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Hello Oak and Earthers. So nice to meet you! I’m Lyndi, and I work with the wonderful Shelby who invited me to stop by and say hi.

Hi.

Like any good guest, I thought it only proper I bring along a treat or two. It had to be extra special since this is an extra special site. Their photos and stories are inspiring, aren’t they? And… to be honest… a little bit intimidating. I follow their Instagram feed religiously and swoon over the gorgeous photos and the mood that is set. No way could I just bring you a bowl of eggs or a regular old cup of java.

No way. Today I wanted to do something extra special for you and for the Oak and Earth gals.

So, two things.

One, have you heard about the sweet potato toast craze? I’m seeing it all over the internet. Which really means Pinterest.

Two, did you know that the Oak and Earth gals are going #whole30 this month?

If you have been intrigued by either of these two areas, I can help with the first one. And I can actually help with the second one since these recipes for sweet potato toasts are both #whole30 compliant.

Please help me in deciding which one tastes better. I am at a loss. They are both over-the-top INSANELY DELICIOUS and I may or may not have taken bites back and forth trying to decide. Help, please?

sweet potato toast - sweet (c)nwafoodie

Sweet??

SWEET POTATO TOAST = SWEET STYLE

Makes 2 slices

Ingredients:

  • 1 medium sweet potato
  • 10 pistachios, coarsely crushed
  • 3 cardamom pods
  • ½ teaspoon coconut oil
  • 1 tablespoon almond butter
  • ½ banana
  • pinch of ground cinnamon
  • pinch of sea salt flakes

Instructions

  1. Cut sweet potato ¼” thick. If you go with a large sweet potato, you will have enough slices for both this sweet version and the savory version.
  2. Bake sweet potato in a 350 degree oven for 15 minutes.
  3. Toast the sweet potatoes in a toaster oven or toaster on next to highest level to brown the toast.
  4. Remove cardamom shell and crush seeds to a medium-fine consistency and set aside.sweet potato toast - cardamon crush
  5. Remove toast from oven and butter two slices with coconut oil.
  6. Spread almond butter over toast.
  7. Slice banana and place on almond butter.
  8. Sprinkle toast with cinnamon, cardamom, pistachios, and sea salt flakes.
  9. Serve and enjoy!

sweet potato toast - savory (c)nwafoodie

Or Savory???

SWEET POTATO TOAST = SAVORY STYLE

Makes 2 slices

Ingredients:

  • 1 medium sweet potato
  • 1 avocado
  • lime juice
  • ½ garlic, minced
  • pinch of ground cumin
  • pinch of dried cilantro
  • ½ teaspoon extra virgin olive oil
  • pinch of crushed red pepper flakes
  • pinch of sea salt flakes

Instructions:

  1. Cut sweet potato ¼” thick. If you go with a large sweet potato, you will have enough slices for both this sweet version and the savory version.
  2. Bake sweet potato in a 350 degree oven for 15 minutes.
  3. Toast the sweet potatoes in a toaster oven or toaster on next to highest level to brown the toast.
  4. Remove the meat from the avocado and mash coarsely with a fork.
  5. Remove toast from oven and spread avocado mash.
  6. Lightly sprinkle lime juice and evenly spread out minced garlic over avocado.
  7. Sprinkle toast with cumin and cilantro.
  8. Drizzle olive oil over toast and top with crushed pepper and sea salt flakes.
  9. Serve and enjoy!

So what do you think? Sweet or Savory? Let me know in the comments below, and thanks for reading!

Eat well, my friends.

Lyndi Fultz

 

Arkansas Women Blogger member Lyndi Fultz writes about living and eating well inspired by life in beautiful Northwest Arkansas at nwafoodie. Much of her blogging inspiration comes from this gem of a place, which she refers to as the proverbial land of milk-and-honey. She doesn’t think you have to live in the big city to be a foodie. All you have to do is explore your own backyard. Light-hearted and approachable, nwafoodie is conversational with a healthy and simplistic approach to eating well. You can also find her on Instagram.

 

http://nwafoodie.com

 

Berry Delicious Summer Treats: Ps – They’re Gluten Free!

With temperatures reaching closer and closer to the triple digits, it is finally, truly, feeling like summer. And what goes better with summer than perfectly sun-ripened berries? Answer: nothing.

If you have Celiac Disease, or are gluten intolerant, baked goods can seem like a far-off dream, and gluten-free desserts can often leave something to be desired, but it doesn’t have to be that way! So grab a fork, put on a pot of coffee, and prepare to dig in to these berry delicious, gluten-free, summer treats!

berry delicious

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Mixed Berry Cobbler

This recipe is originally from Bake or Break, but it wasn’t originally gluten-free. However, it was delicious! I had picked a bunch of fresh blackberries from my garden and wanted to make a cobbler, but couldn’t find a gluten-free one to suit me. I modified this recipe by using gluten-free all purpose King Arthur flour, and a little bit of extra butter, because gluten-free flour tends to be crumbly and drier than regular varieties. It turned out wonderfully!

I used a combination of blackberries, strawberries, and blueberries, but you can make it with any combination that suits your fancy! (Next time I’m adding raspberries!)


Prep Time: 15 minutes

Bake Time: 30 minutes

Yield: 4 to 5 servings

Ingredients:

  • 3 cups assorted berries
  • 1/2 tablespoon lemon juice
  • 1 cup all-purpose, gluten-free flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened 
  • 3/4 cup packed light brown sugar
    1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 375°F. Grease a 9”x 6” rectangular or 8” round baking dish.
  2. Place the berries in prepared pan. Drizzle with the lemon juice.
  3. Whisk together the flour, baking powder, and salt. Set aside.
  4. In a medium bowl, beat the butter, brown sugar, and vanilla until well-blended. Mix in the dry ingredients until mixture resembles crumbs. Drop the dough evenly on top of berries.
  5. Bake for 30 minutes, or until the top is lightly browned and fruit is bubbly.

Notes:

If you use any larger berries, such as strawberries, I recommend chopping them to blueberry-sized pieces.

For feeding a crowd, this recipe is easily doubled to be made in a 9”x 13” dish.

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Strawberry Shortcake

For some reason, I always feel like having strawberry shortcake on the 4th of July. The two are just inextricably linked to my mind. I guess it helps that strawberries are my absolute favorite fruit.

This recipe from King Arthur Flour was an easy way to satisfy my craving, and was already gluten-free, but unfortunately when I made it I didn’t happen to have any King Arthur Flour on hand! I couldn’t wait the 30 minutes it would have required to run to the store and back, so I substituted with Better Body gluten-free organic coconut flour! I have an obsession with all things coconut (any guesses what my next post is about?) so naturally I loved how this turned out; it complimented the strawberries perfectly! And coconut just seems summery, doesn’t it?

If you do use coconut flour, just remember to add a little coconut milk to balance the dryness I mentioned above.


Prep Time: 5 mins.

Bake Time: 10 mins. to 12 mins.

Yield: 8 to 10 shortcakes

Ingredients:
  • 1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour, OR Coconut Flour 
  • 2 3/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 3/4 cup heavy or whipping cream
  • 1 large egg

Directions:

  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it aside.
  2. Mix the flour, baking powder, salt, and sugar together in a large bowl.
  3. In a separate bowl, beat together the cream and egg. Pour the wet ingredients into the dry ingredients and mix to form a cohesive dough.
  4. Scoop the dough in 1 1/2-ounce balls onto the baking sheet. Use the palm of your hand to gently flatten each to about 2″ to 2 1/2″ diameter.
  5. Brush the tops of the shortcakes with cream, and sprinkle with coarse white sparkling sugar.
  6. Bake the shortcakes for 10 to 12 minutes, until they’re risen and baked all the way through; break one open to make sure.
  7. Remove the shortcakes from the oven, split, and top with berries and whipped cream. Store, well-wrapped, at room temperature for several days; freeze for longer storage.

Notes:

This took me quite a bit longer than expected; approximately 30-45 minutes.

Don’t forget to add extra liquid, such as coconut milk, to balance with the coconut flour.


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Yum! Homemade whipped cream is the best!


What are some of your favorite summer treats? We want to hear about them, as well as what you guys have been up to this summer.  We would love for you to be apart of this Oak & Earth community.

Join us on our social media for more of our adventures in the kitchen, in the community, abroad, and everywhere in between. For some great accessories for outfitting your kitchen, try Sweet Water Decor! (This is an affiliate link – meaning if you purchase through it, we get some ca$h money! Thanks!)

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Fresh from the garden…

As always, live healthy, and love hard.

-Shelby

 

Ode to Oatmeal: Scottish Porridge

As I sit here writing this, I can’t believe its been four years since I lived in my beloved Scotland. Studying abroad in the beautiful city of Edinburgh was one of the best experiences of my life and I would highly recommend it to anyone with a taste for adventure. One thing I discovered while living in the windy city, was the joy of Scottish oatmeal, aka, porridge.

Photo Feb 17, 7 50 30 PM

Porridge is quite different from what we in the U.S. typically think of when we picture a bowl of oatmeal. Its thicker, creamier, and has been a staple in the Scots’ diets for centuries. Unlike rolled oats or steel cut oats, Scottish oats are ground via stone mills, giving it a very fine texture. If you’d like more information on the different types of oats available, check out this blog post.

Stateside, the best Scottish oatmeal I’ve found is from Bob’s Red Mill. I pick it up at my local co-op, Ozark Natural Foods for $3.39 (20 oz.), but here you will find monthly coupon offers from Bob’s Red Mill that are good at any retailer. These coupons cover a variety of products, and just FYI, they are a great source for gluten-free options!

So how do you make porridge? You can prepare it via stovetop or microwave and its very simple!

Stovetop:

Bring 3 cups water and 1/4 tsp. salt to a boil. Slowly stir in 1 cup Scottish Oatmeal, reduce heat to medium-low and cook for 10 minutes, stirring occasionally. Remove from heat and let stand for 2 minutes. Makes 4 hearty servings.

Microwave:

Combine 1/4 cup Scottish Oatmeal, 3/4 cup water and a pinch of salt. Stir well. Microwave on high for 3 minutes. Let stand for 2 minutes. Makes 1 serving.

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I love porridge because its fast, filling, and delicious. There are also lots of ways to top it off! Personally, I like to go with the traditional pat of butter, spoonful of brown sugar, and dash of cream. For the health nut, I would suggest Greek yogurt, fresh fruit, and honey. Other tasty options include (but are not limited to) granola, chia seeds, flaxseed, cardamom, agave nectar, milk, pistachios, cinnamon, and chopped dates!

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I hope you’ll try it, but if porridge just doesn’t do it for you, don’t rule Scottish oats out for your baking needs! For another authentic Scottish experience, try these Scottish Oatcakes.

Thank you so much for stopping by and reading! Please feel free to comment below and share your own porridge/Scottish experiences with us, or even tell us what you’d like us to write about. We love hearing your feedback and interacting with our readers!

photo 2

Arthur’s Seat in Edinburgh, Scotland, taken by the lovely Becca Cahan

As always, live healthy and love hard!

-Shelby