Ponto de Vista

Okay, so I’m breaking with tradition and actually posting a recipe here. I miss #bglsr – that was the perfect forum to post this.

So here goes. I usually bake a whole tray (that’s 24 cupcake sized) at one go, put them in ziplock bags and store them in the freezer, popping one (or two) out a few minutes before I want to eat them.
They’re small, but packed with good stuff. And they’re sugar-, gluten-, and dairy-free if that sort of thing floats your boat. A vegan variation is in the ingredient list. But, mostly I like them because I can make them ahead of time and not have to think about breakfast.
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No one at home likes this stuff, but I am turning into a shakarkandhi chaat fiend. I could live on this stuff. Well, all winter long, when it’s available, anyway…
It’s basically a sweet potato that’s been slow cooked over a coal fire and then peeled, diced, and shaken in a few spicy masalas and lemon juice. So yum! And hey, it’s cheap, easily available, low in calories and has a low glycemic index. Who could ask for a better snack? 😉