Sweet Potato Carrot Cakes

These little cakes are not necessarily the prettiest, but they are the tastiest.  Serve them with a little butter and maple syrup, and your little ones will have no idea that they're consuming lots of little orange vegetables high in vitamins A and C.  And it is also possible that my daughter and I consumed nearly a whole batch of these for lunch the other day...

INGREDIENTS:

- 1 cup organic sweet potatoes, peeled and shredded

- 1 cup organic 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

- extra virgin coconut oil for cooking

- Optional: good quality butter, and Grade-B maple syrup to top with.

DIRECTIONS:

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 the coconut flour mixture.

In a small bowl, whisk the eggs together.  Pour the eggs into the sweet potato and carrot mixture and mix to evenly incorporate.

Heat a large skillet over medium heat and add the coconut oil, just enough to slightly cover the bottom of skillet.  Spoon the mixture into cakes (I use either 1/4 cup or 1/8 cup), and cook for about 3 minutes on each side or until golden; adding more coconut oil if needed.  Eat them as is, or add butter and syrup and devour!

(Makes about 6 to 8 cakes, depending on the size you make them.)

(Adapted recipe from here)