Sweet Potato Oat Baby Rusks

I made this to take with us on our road trip to Bruges. They are so easy to make and really tasty too. I ended up eating more of it than Dumpling!

Mess Level: Not too messy at all! It doesn't crumble easily. Usually dumpling just drops it whole.

Perfect for: Meals at cafes/restaurants or on the go snack. It isn't too messy, so you don't have to feel too bad about the muffins dropping on the floors.

Ingredients:

- 1 Medium Sweet Potato

- 120g Oat Flour*

- Chamomile Tea bag

- 2 tsp Oil (I used Avocado Oil)

*To make oat flour, blitz oats in a food processor until it becomes a fine powder.

Method:

1. Peel and chop sweet potato. Boil with Chamomile tea bag until tender.

2. Puree sweet potato, yielding 3/4 cups.

3. In a bowl, mix Oat flour, sweet potato puree and oil. Mi with wooden spoon until ball forms.

4. Line baking tray with baking paper.

5. Place dough on paper and roll until approx 5cm thick.

6. Take knife and score dough into squares.

7. Bake at 180 degrees for 20-25 minutes

Storage:

Store in airtight container for up to 3 days and can be frozen for up to 3 months. These can be served frozen.

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