Weekend Rest & Recovery Slice

For me, the weekends are for recharging and recovering from the demands of the week.

Many of us lead busy lives with fitting in exercise either before or after a day’s full of work, as well as running a busy household.

I am dedicating this slice to my fellow gym-going, inspirational superhumans who are consistently performing at their peak and living their best lives. Because sometimes, you just need a good cuppa and a slice of this gorgeous sweet potato, apple and blueberry cake to recover and recharge for the week ahead.

Raw Sweet Potato in the food processor

Ingredients

300 grams raw sweet potato

3 free range eggs

2 Tbs honey (3tbs if you prefer sweet)

2 Tbs peanut butter

1 Tbs Vanilla extract

2 Tbs ground cinnamon

1 Tsp baking powder

1/2 cup rolled oats

1/2 cup shredded cococnut

1/2 cup almond meal

1/2 cup blueberries (I used frozen)

1 large diced apple (I used Pink Lady)

Handful of chopped walnuts

Method

  1. Preheat the oven to 170Degrees. Line your baking tray with baking paper. I used a 16cm x 26cm slice tin
  2. In a food processor, process the sweet potato into fine pieces.
  3. Add the remaining ingredients (without the apple and blueberry) and combine well in the food processor. The mixture will be a bit runny and grainy. That’s fine.
  4. Dice the apple skin on and fold apple and blueberries and walnuts through the sweet potato mix.
  5. Bake for 40 – 50 minutes or until golden brown (depending on how hot your oven gets, check at 35mins). Test with a wooden skewer.
  6. Cool it down before slicing.

Enjoy your recovery slice!

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