😍On this episode of [ Let’s Cook with Teelip ] – roots veg – into cake and mash.
Puréed carrots and sweet yams to make cakes and potatoes into yummy mash! 🤩
👍It’s healthier to use it to build the bulk of the cake with coconut flour and raisins / cranberries so all natural sweetness! Added sour cream, soy milk and butter, even some yeast as I wanted to test how it will affect the texture, it does have some leavening effect but not enough to counter the density of the roots veg purée, but still it has the slight bread chewiness in it. Eat it with home made chocolate butter cream! Delish 😋
Homage to my childhood 80s and it’s Stranger Things day!!
#LetsCookWithTeelip #StrangerFoodThings #retro #80s #RootsVeg
😍Yippie! Another first time successful try at making mini Savory Mince Pork Pot Pies 🥧 with various toppings.
(OMG 😋 say Pork Pot Pies 10 times! 😂)
The pastry sweetness comes from purées of carrots, sweet yam and some coconut sugar. 👍Toppings are a variety of sesame, honey, sea salt caramel, raisins/cranberries. The fillings is a reduction of cooked mince pork, some veg, cream cheese, soy milk all cooked in some canola oil. 👌I had used psyllium fibre and coconut flour to firm up the pastry dough plus egg to bind them.
🧐Next time I think I could have added also cheese in middle so it ooze out when cut open which adds more dimension to the texture and taste too! 😛
🤗But as of now, it’s super tasty too! Just right amount of savory and natural sweetness!
PS: 🤔some insights, I baked the base layer first so it is more firm and crusty also to help soak the liquid creamy mince meat filling before covering up the pie lid which I then baked the whole pie in lower temperature! Thank goodness it all worked out well 👌🙏