We love sweets and baked goods. And one evening I decided this recipe was going to be the answer. We have been without sugar or isolated sugar substitutes for 2 weeks now, and although my snack night cravings are gone (good riddance!!!), Craig and I have both still been missing that genre of foods and just wanted something light, so I decided for dinner one night I’d make this as a sort of breakfast for dinner, meal. To be honest I wish I could give the whole thing a makeover, and I am planning to, I’ll let you know when that happens, but it was still awesome, so for now we’ll stick with the original recipe that I found here.
The recipe (okay, so I tweaked it a little already) that I used was,
3 Sweet Potatoes
2 Medajool Dates (I used 6)
8 Eggs
Unsweetned Almondmilk (to taste)
2 bananas, cut up
1 -12 oz package thawed frozen organic berries (I used blueberries)
Cinnamon (I also added Vanilla)
Shredded coconut
Enjoy!
So glad you liked it and thanks for the link back! I actually had made this version first (http://www.themamamaven.com/2016/04/04/coconut-pumpkin-breakfast-bake-whole-30-paleo-gluten-free/) and then created the sweet potato bake. Would love to see your changes. It was my first time doing the Whole 30 and I couldn’t handle eggs without cheese.
LikeLike
Oh cool, that one looks like it would be really yummy too, I’ll have to try it!
LikeLiked by 1 person