Blog :: Ramblings of a health nut

Fall Is In The Air...

Posted on 09 Oct 2010 by maisha (posted in: blogs)

...and in my oven!
After airing our mutual frustration about the unavailability of canned pumpkin puree in the Netherlands, my phone died on my sister o_O
I guess even the phone was frustrated! Nevertheless, I was determined to make a pumpkin breakfast pie or some other fall-ish dish, what with all my favorite food blogs posting pumpkin spice lattes, pumpkin pancakes, pumpkin chili, pumpkin this and pumpkin that *feeling a bit envious*! I didn't feel like carving up a pumpkin just to make puree, so I settled for the next best thing: sweet taters!

Originally I was going to make this pie using a block of firm tofu, but then I opened the fridge and was practically attacked by massive quantities of cottage cheese. Hmmm, change of plans! I am excited to present to you a sweeeeet way to start your fall mornings: Sweet Tater Breakfast Pie.

Sweet Tater Breakfast Pie (serves 4)
Ingredients





  • cooked flesh of 1 sweet potato (weighing about 450 grams uncooked)
  • 3 whole eggs
  • 1 tbsp blackstrap molasses or honey/agave syrup/sucanat (*optional)
  • generous amounts of speculaas spice (~2 tsp) (we don't have pumpkin pie spice, but they are pretty much the same I believe)
  • 1 tsp cinnamon powder
  • 200 grams of low-fat cottage cheese
  • 40 grams of rolled oats



Method


  1. Place the first five ingredients in a bowl and use an immersion blender to make a smooth mixture.

    Looks like pumpkin puree to me...

  2. Add the cottage cheese and oats and stir them in with a spoon. Don't use your immersion blender! You want to keep the texture of the oats and cottage cheese.
  3. Pour the mixture into a lightly greased oven dish and bake in the oven until firm.

    And into the oven... see ya later, tater!

  4. Let it cool down before serving! It will firm up even more and you can really cut it into nice slices.

    Oh my, won't you just have a look at this pie?!



For those wanting to cut back on sugars: you can leave out the blackstrap molasses as the sweet taters are, well, sweet?!
While the tater pie was cooling down I went out to capture today's beautiful fall weather and nature on camera. I hope to dish out some of that later today or tomorrow ^^

 

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