Steps to Make Favorite Allergen Reduced Macrobiotic Sweet Potato Dessert

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, allergen reduced macrobiotic sweet potato dessert. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Allergen Reduced Macrobiotic Sweet Potato Dessert is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Allergen Reduced Macrobiotic Sweet Potato Dessert is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have allergen reduced macrobiotic sweet potato dessert using 5 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Allergen Reduced Macrobiotic Sweet Potato Dessert:

1. Make ready 150 grams ・Sweet potato
2. Get 1 tbsp ・Olive oil
3. Take 25 ml ・Maple syrup
4. Take 1 ・Vanilla extract
5. Prepare 1 ・Soy milk for glazing

Steps to make Allergen Reduced Macrobiotic Sweet Potato Dessert:

1. Steam the sweet potato.
2. When you can easily push through a bamboo skewer, take it out from the steamer, and peel the skin. Mash in a bowl.
3. Add the soy milk, olive oil, maple syrup, and lemon juice to the bowl, and mix well.
4. Line a baking sheet with parchment paper. Form the sweet potato mixture into balls, and arrange on the parchment paper. Brush with the soy milk.
5. Bake in the oven for about 20 minutes at 200℃ until lightly browned.

So that’s going to wrap this up for this special food allergen reduced macrobiotic sweet potato dessert recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!