Sweet Potato Frosting

This is something a little new - up until now. I've spent hours creating one post - the pictures consuming most of the time. Pictures have always been my forte but I realized you sweet readers were missing out on some of my favorite recipes or tips simply because I couldn't make the time to take photos and edit them. Hence, the instagram picture... At first, I hesitated. Surely I was not going to inundate my blog with instagram pictures. But as a busy mom of two and taking on a new business with my husband, I realized the beauty of simplicity. Instagram can be really fun and really wonderful. Plus it makes it a little easier to get a post out there on the world wide web. I want to be able to share with you but sometimes I can't get my camera/spend time editing photos because the baby is fussy or my four year old needs help. Of course, I will continue to post my old-style (wonderfully edited photos and all) but I wanted to let you know, you might see a different kind/way of posting from this point forward - now being a great time to start since my computer is on the fritz and I can't get the post I originally photographed.

And now to the recipe, this is inspired by one of my favorite cookbooks - Nourishing Meals: Healthy Gluten-Free Recipes for the Whole Family by Alissa Segersten and Tom Malterre. If you don't have this book, you seriously need to buy it. It helped me with introducing foods to my now four year old. It also describes the symptoms associated with gluten and dairy intolerance (wish I had known these growing up - would have made my life so much easier). Big Blue Eyes and I recently made the hazelnut gingersnap cookie dough recipe out of it and baked it with the cousins. Totally yummy!

Here is my version of her dairy-free cream cheese frosting. I love the orange of the sweet potatoes! It's so fun without any fake dyes!

Sweet Potato Frosting
2 Steamed sweet Potatoes (still warm)
6 TB coconut oil
2 tsp tapioca flour or arrowroot starch
1/2 cup maple syrup
Pinch of salt

Blend in blender and put in fridge to thicken. Then it can be spread over cakes or squeezed onto cupcakes (pictured here with my vanilla paleo cupcake - anyone interested?).

Enjoy!

And by the way there is a Book Promo on Amazon, use code HOLIDAY30 for 30% off one book shipped and sold by amazon. Ends Nov 30th.

Mini Spiced Pumpkin Whoopie Pies with Creamy Marshmallow Root Frosting (vegan)

 {Pin it}

I hope you enjoy these deliciously spiced and moist little pumpkin whoopie pies with their creamy marshmallow root frosting. I know we did and was really looking forward to sharing it with you!

 

This is our second to last post in a series of Marshmallow Root recipes sponsored by the amazing Mountain Rose Herbs. Thank you MRH for donating the Marshmallow Root for our giveaway! And be sure to look wednesday (when I announce the winner) for a Marshmallow Root Round-up.

You can can win an 8 oz package of Marshmallow Root powder right to your front door! Just like us on facebook, and/or suscribe to the feed and comment below or on this original Marshmallows post before Monday 12 pm (PST), September 3rd. Also feel free to check out Mountain Rose Herbs who sponsored the giveaway. Thank you Mountain Rose Herbs!

And if you've missed our previous posts, here is a little information about Mountain Rose Herbs:

Since 1987, Mountain Rose Herbs has been known for its uncompromising commitment to organic agriculture, sustainable business practices, and a steadfast focus on the pure aesthetics and freshness of botanical products. Their wide range of certified organic product offerings includes bulk herbs and spices, aromatherapy and essential oils, tea and tea supplies, and natural health and body care. Every aspect of product creation is carried out in accordance with strict quality control and organic handling procedures by employees who care. From fragrant and beyond-fresh organic herbs and spices, to soothing essential oils and delicious herbal teas, the quality and integrity of Mountain Rose Herbs is unparalleled - with smiles guaranteed. To learn more about Mountain Rose Herbs please visit www.mountainroseherbs.com.

Do you want to know another great thing about Mountain Rose Herbs? They sell psyllium husk powder! Psyllium husk powder is great for binding gluten-free ingredients and works better than starch or gums. Plus only a tablespoon or two is needed! Because of its wonderful binding properties, it's often sold in colon cleansing products but don't worry, eating a couple of these whoopie pies shouldn't effect you (unless you eat a quadruple batch and trust me, you will want to).

These little whoopie pies are a version of something I bake weekly for my hubby (similar but somehow completely different and very much pumpkin-less because Witty Husband doesn't eat pumpkin) and will make its debut in the blog eventually.

This is another marshmallow fluff-like recipe, different from the egg based Marshmallowy Root Frosting on the dark chocolate cupcakes and the Coconut Chia Marshmallow Root Fluff on my herbified version of candied yams. This vegan version uses tofu as it's base, which may seem weird but it's actually a favorite. Our dear Aunt visiting and I joked about eating it off a spoon (which I did later when she was gone... sshh). The maple syrup in the recipe is a lovely compliment to the marshmallow root powder and the vanilla seeds added a nice little finishing touch.

 {Pin it}

I've been meaning to retake these pictures, tell more of a little story but really it's good news for you that I wasn't able to. I've made four batches of these in the last two days and Amaressa and I ate them all! That's right, all of them. Well, not all... A dear visiting Aunt ate one whoopie pie but I'm not really counting that - she really can't take credit for devouring them like we did. One morning, Amaressa ate eight individual cookies for breakfast. (And for any concerned, we wouldn't normally just eat cookies for breakfast plus these are pretty small anyway).

Mini Spiced Pumpkin Whoopie Pies with Creamy Marshmallow Root Frosting
Ingredients
1/2 c + 2 Tb rolled oats (gluten-free certified if sensitive)*
2 T flaxseeds
1/4 t cream of tartar
1/2 t baking soda
1/8 t salt

1 T psyllium husk powder
1/2 c pumpkin puree
1/2 c milk
1/4 c maple syrup
2 t ground cinnamon
1/2 t ground ginger
1/2 t ground allspice

1. Combine wet ingedients. Set aside.
2. Grind oats in coffee or spice grinder then grind flaxseeds. Combine rest of dry ingredients together.
3. Combine wet into dry with a spatula. The mixture thickens nicely and just smooth out the clumps with the spatula. Scoop large tablespoonfuls onto a parchment lined or slightly oiled cookie pan.
4. Bake in a preheated 350 oven for 20-25 minutes. Let cool 10 minutes.

*You can use 3/4 cups of oats instead if you prefer a drier cookie. I prefer mine moister but generally consensus was drier so I compromised and met those drier-cookie-lovers in the middle.

Creamy Marshmallow Root Frosting
1/2 of a 14 oz extra-firm tofu
1 Tb + 2 t marshmallow root powder
1/2 vanilla bean, seeds scraped out (save the empty pods to later add to tea)
3 Tb coconut oil
3 Tb maple syrup

1. In a mini food processor, process all ingredients until smooth. Refridgerate.
2. Lather onto half of a whoopie pie and then top with another pumpkin half.

Bon Appetit!