RECIPE: SWEET POTATO & SESAME BEAN BAKE (VEGAN, GLUTEN & GRAIN FREE)

So I will admit it, I often embark on something whilst already mid-way through something else. And I’m probably on the phone too. But I can’t help it, when the culinary inspiration strikes it’s my version of quickly writing it down before I forget, or waffling away into a dictaphone to review later.

Basically this recipe was created entirely by accident after a request to produce a natural vegan protein bar which I was totally on track to do before completely forgetting to add a couple of ingredients that I had intended on including. But the result was MARVELLOUS!

There is still ample protein in here as the base is wonderful butter beans with a good sumptuous slug of tahini. Combined together they offer you a complete amino acid profile despite being plant based foods (more information on this topic can be found in this post). I’ve also eliminated the need to add liquid sweeteners by harnessing the natural sweetness of sweet potato & apple, & as these come in their whole forms we have all the fibre & extra bonus nutritious bits too.

Interestingly I have found this both works as a sweetish snack but also brilliantly alongside a crisp salad for a main meal, do let me know if you try it how you prefer it!

Serves 4-6

  • 1 medium sweet potato
  • 1 apple
  • 1 x 400g can butter beans
  • 1/2 cup runny light tahini
  • 1/4 cup cashew milk (or another milk of choice)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 cup ground almonds or use tapioca or cassava flour for a nut free version
  • 1/4 cup pumpkin seeds
  • 2 tablespoon sesame seeds
  • 1/4 cup hazelnuts (sub for sunflower seeds if avoiding those nuts)
  • 4 dried figs
  1. Preheat your oven to 200C, roughly chop your sweet potato (no need to peel) & roast for 15-20 minutes until tender. Line a brownie tin with parchment paper.
  2. Add the warm sweet potato with the apple (core & chop but don’t peel) to a food processor & blend until smooth. This make take a couple of minutes but just scrape down the sides & keep going.
  3. Then add the beans, tahini, cinnamon & milk. Keep blending until beautifully smooth then go in with the almonds & bicarbonate of soda. Blend again.
  4. Chuck in the seeds, hazelnuts & roughly sliced figs, pulse a couple of times to incorporate but not purée. 
  5. Transfer to your tin, bake for 20 minutes until golden & exuding all kinds of aromatic deliciousness then leave to cool in the tin for at least 5 minutes to firm up slightly.
  6. Serve straight away or cool & refrigerate for 4 days, or you can slice & freeze it for up to 3 months.

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