Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!
Carrot cake is delicious but the thought of incorporating chickpeas, beans, spinach or zucchini into my cake or brownies sort of put me off. If my children had been younger and I was trying to sneek some hidden veggies into their meals I would have been excited. At 15 and 18 they are pretty hard to fool. Even by their mother!
But, as I look through the cakes and goodies my fellow daring bakers came up with I am thoroughly impressed. Have a look at this White Bean Coconut cake by Sawsan of Chef in Disguise. Utterly brilliant and looks delicious. Shhhhh, I’m going to try it. What about these Chocolate Avocado Brownies by Heather of Bake, Run, Live. Wow! They do look really fudgy and moist.
So maybe I was boring but at the last minute I remembered the lonely sweet potato (kumera) sitting in the bottom of my refrigerator. I steamed and sieved it and added some to my usual pizzelle mix (with a bit of additional flour to make up for the extra moisture). With a sprinkle of cinnamon these pizzelle were actually really yummy! AND they stayed crisp!
Sweet Potato Pizzelle
(I use an Australian metric tablespoon (20mls)
6 tablespoons sugar
6 tablespoons oil
1 teaspoon vanilla
3/4 cup steamed, sieved sweet potato, cooled
450g plain flour
2 teaspoons cinnamon
Heat the pizzelle iron while you mix up the batter. Whisk together eggs, oil, sugar, vanilla and sweet potato until well combined. Stir in the flour and cinnamon. Once the pizzelle iron is heated take small spoonfuls and place in the centre of the hot iron. Close the iron and cook the pizzelle until just starting to brown.
Remove and cool on a rack.
Don’t you just love the patterns on pizzelle?
Dust with powdered sugar and enjoy!
Thanks to our host Ruth from Makey-Cakey.