I hope everyone had a nice Labor Day weekend! Mine was spent hanging with the kiddos and the husband soaking up the last few days of the summer. The highlight of the weekend was headed out to the lake with some friends. Most Labor Day weekends in the past were spent at the beach but now since we moved the beach is no longer so the lake was a nice welcome! The kiddos had a blast though and even caught their first fish! Pretty exciting to two little girls! We all had a great weekend and it was sad when it was over. The little ones started their first day of pre-k today so no more summer days or nights filled with sleeping in and staying up late. Don’t you love summer for that very reason? We were busy getting back into the swing of being back in school this morning! With the girls back in school I was able to get into the kitchen today. Too bad the rain decided to come just as I needed to take photo’s of these little cakes. We need the rain, or at least our lawn does so I can’t completely complain. However, it was frustrating. I was able to capture a few pictures before the dark clouds rolled in so I guess I shouldn’t complain too much.
These little cakes are great for anything. Served by themselves or as a side… they just work! Trust me! I have another recipe coming your way later this week just to prove it! Are you excited? You should be…ha!
Enjoy everyone! And stay tune for another yummy recipe using these cakes soon.
- 1 cup sweet potato, peeled and shredded
- 1 cup carrots, peeled and shredded
- 4 teaspoons coconut flour
- 4 eggs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon sea salt
- dash of nutmeg
- coconut oil for cooking
- In a large mixing bowl add coconut flour, cinnamon, ginger, nutmeg, and salt and whisk to combine. Add shredded sweet potato and carrots and toss to evenly coat with coconut flour mixture.
- In a small bowl, whisk the eggs together. Add to sweet potato and carrots and mix to evenly incorporate.
- Heat a large skillet over medium heat and add coconut oil, just enough to slightly cover the bottom of skillet. Spoon the mixture into cakes that are about 4 to 6 diameters and cook for about 2 to 3 minutes on each side or until golden. Only flip once like you would a pancake.
- Makes about 6 to 8 cakes, depends on the size you make them.
Adapted from Practical Paleo