You would think after so many variations I would be fed up with these little potato cakes by now but I’m really not. I keep finding ways to make them even more exciting and more nutrient rich and it all started with that first potato cake recipe. Since then I’ve created the following variations: Zesty Lemon, Banana & Cinnamon, Peanut Butter Matcha with Peanut Buttercream and now these bad boys make it number 5 and it’s certainly a doozy.
They taste like a delicious combo of Peanut Butter and Banana as approved by my non-vegan husband. But, they’re so much more than that. As well as the peanut butter and banana they also offer the healthy benefits of Matcha, Sweet Potato and the ever decedent sweetness from Dark Chocolate Chips. they’re moreish and addictive. Certainly a great combo of a sweet, filling and relatively healthy snack.
Plus, look how damn cute they’re! Do you think I picked a suitable name?
If you enjoy this recipe, maybe I can tempt you with a main meal to have beforehand such as this Jackfruit Pulled ‘Pork’. Or, maybe you’re after something to accompany your favourite vegetables, then the ‘chicken’ Tofu is perfect for you.
- 100 g Sweet Potato Cooked & Mashed
- 1 Banana Mashed
- 90 g Rolled Oats or Oat Flour
- 1/2 tbsp Ground Flaxseed
- 1/2 tsp Cinnamon
- 1/2 tsp Baking Powder
- 1 tbsp Matcha Powder
- 100 g Dark Chocolate Chips
- Pinch of Salt
- 1 1/2 tbsp Water
- 125 ml Plant Milk
- 2/3 tsp Vanilla Extract
- 2 1/2 tbsp Golden Syrup
- 3 tbsp Peanut Butter
Heat oven to 180C Fan Oven or 200C for a normal oven.
Firstly, mix the water and flaxegg into a small bowl and place in the fridge.
Next, blend your oats into a fine powder unless you're using Oat Flour.
Combine all your dry ingredients into one bowl, do the same for your wet ingredients in a separate bowl. Optional - Save some of your chocolate chips to sprinkle on top.
Add the flax egg into the wet ingredients.
Add the wet ingredients into the dry ingredients and then mix thoroughly until combined.
Pour equal amounts into your cupcake tin. Add toppings of your choice. I used cholate chips and mixed seeds.
Bake on the middle shelf of the oven for 15-20 minutes or until pick comes out clean.
Leave to cool before eating. They will keep at room temperature or in the fridge in a sealed container for 3-4 days. Best kept in the fridge in my experience,
Please be advised, calories are estimates and your ingredients may vary from mine.
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