|Steel Cut Oats|
1 large baked sweet potato
2 1/4 cups oat flour
1/4 cup peas and carrots
1/4-1/2 cup water
1 1/2 TBS olive oil, plus more to grease pan.
Bake a large sweet potato and let cool. Keep oven on at 350 degrees Fahrenheit or preheat oven to 350. While sweet potato is cooling, make some oat flour out of 2 cups steel cut oats (rolled oats would work fine too) by putting them in a blender and blending until it is a coarse flour. Put oat flour in a small mixing bowl. When sweet potato is cool enough to handle, split it open and use a spoon or rubber spatula to get all the good stuff into a medium sized mixing bowl. Next, put the sweet potato peel, 1/4 cup of the peas and carrots and enough water in a blender to puree to baby food consistency. Add puree, olive oil, 1.5 cups of the oat flour, and 2 eggs to the sweet potato, and blend well. Keep adding oat flour until you have a stiff batter/sticky dough. Grease a jelly roll pan then spread batter in pan to about a 1/4" thickness. Bake at 350 for 30-40 minutes or until just starting to brown around edges. Let cool, cut into desired size squares and store in the fridge.
|Afton enjoying his sweet potato treat.|