What a hit with the kids these are! Healthy and packed full of organic goodness!
Not quite sure how exactly I ended up making these but I stumbled upon them one evening and my children have been enjoying them ever since.
I consider Potatoes (with skins still on) a good staple ingredient in a healthy diet, wholesome little beauties, rich in carbohydrates and providing a major boost in calories with a totally unique and earthy taste.
Potatoes contain valuable nutrients and much of this can be lost when skins are removed, I feel just giving them a good scrub with a vegetable brush before cooking on a low heat is the best way to ensure optimum nutrients are obtained.
For this simple recipe I used a type of Jersey salad potato but honestly any type or size will suffice.
Also in this recipe Organic Moringa Oleifera Leaf powder is used. We absolutely love this in our house and my eldest child even asks for it (so cute the way he pronounces it!), even at 4 years old he’s aware of its astounding benefits to humans and to this I am truly grateful as it is an excellent way to make sure fussy eaters get an array of different nutrients in one tasty go. I personally make sure I have at least 1 teaspoon in water a day. High in Vitamins A and C this dose will meet the daily recommended intake.
This wonderfully amazing Indian gift of nature really deserves its name “Tree of Life” as it’s an absolute powerhouse for nutrients containing Vitamins A, B1, B2, B6, B12 and C. It also contains Minerals Iron, Calcium, Magnesium, Phosphorus and Potassium! What a plant right! I’m so happy to have found this amazing powder and I love adding it to everything, bread, soups, smoothies etc. Its great and I recommend everybody should have at least 5grams a day! It’s a real taste of life.
This ‘cake’ is a simple and tasty meal which can be enjoyed hot or cold.
For this recipe you will require:
500g Organic Potatoes
3 x Organic Eggs
3x Tblsp Organic Coconut Butter
A pinch of salt
1) Preheat the oven to 350 F and glaze an oven dish / pan with some of the butter
2) Weigh out the potatoes then wash / scrub them thoroughly
3) Dice the potatoes well into small cubes
4) Steam or boil for around 10 – 15 minutes
5) Whisk up the eggs and the salt in a bowl
6) When the time is up mash the potatoes adding the coconut butter
7) Stir in the eggs and salt and mix together well
8) Scoop out the mixture into the oven pan then press and level it
9) Cook for 45mins until golden brown on top
10) Insert a knife around the edge to help it lift away and turn out onto plate.
Cut into quarters and serve. For children I recommend leaving the dish to stand for at least 3minutes before serving.