Ingredients: (makes 12)
1 large sweet potato
125ml extra virgin olive oil
125ml almond milk (unsweetened if possible)
175ml maple syrup
1tsp vanilla extract
1/2 tsp vanilla paste
270g Doves gluten free plain flour
2tsp baking powder
2tsp bicarbonate of soda
1/2 tsp fine sea salt
11/2 tbsp chinese five spice powder
100g pumpkin seeds
I have slightly adapted this recipe from its original in Gwyneth Paltrow's new book "It's All Good" which has some healthy recipes for those who suffer from a wheat intolerance.
Preheat the oven to 200 degrees C.
Prick the sweet potato all over with a knife and roast on a baking tray in the oven for about an hour until cooked through and soft when skewered with a knife.
You could also roast another sweet potato to eat for lunch or supper with some fresh goats cheese or follow my recipe for a delicious supper of Baked Sweet Potato and Aubergine.
Leave the potato to cool completely and then scoop out the flesh into a large mixing bowl, discarding the skin. Using a fork, mash the sweet potato until smooth. Add the vanilla extract and paste, olive oil, almond milk and maple syrup to the sweet potato and whisk them together until all the ingredients are fully incorporated.
In a separate bowl, measure out the flour, baking powder, bicarb, salt and chinese five spice.
Add these to the liquid mix along with 100g pumpkin seeds.
Using a metal spoon, fold all the ingredients together.
Spoon the mix into 12 muffin cases, placed into a muffin tin.
Bake in the preheated oven for 20-25 minutes until golden brown.
Once baked, cool the muffins on a wire cooling rack and whilst still warm, brush the tops with a little extra maple syrup.