One of the things I most look forward to at the end of most evenings is sitting down with Flo, enjoying our dinner, and chatting about our day as well as random other things after. I love how we can exchange ideas, or can share about a difficult day, or help the other see things that may have happened from a different perspective.

The last week has been tough some days. Especially with regards to family. I guess to a large extent, I have had a sheltered life. And I’ve always preferred to think that the people who I share bloodlines with are people who have compassion, who love deeply, who care strongly, not just for others, but especially for family. Our family.

Unfortunately, ideals do not always reflect reality. In the last year, my eyes have opened to see a lot of things that have left me disappointed. But I suppose, this is my human nature in patching up the holes in stories that I only hear parts of. As a result, what I see as shortcomings, may simply be ones I created. It doesn’t make it easier to stop thinking about why some people act the way they do, but I realise that perhaps they have justifications for why they choose to do certain things, or not do them, without having to share them with me.

As Flo advised me one of these evenings, I shouldn’t assume their thoughts and guess the answers to the reasons why. It’s true. I also recognise now that even if I cannot control what they do, I can control what I do. And really, that’s what matters the most.

Sharing a bit about how Flo helped calm me and alleviate my heavy sadness brought about by recent events reminds me so much of the peace and tranquility I get whenever I sip on a cup of hot Matcha green tea.

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And so, I decided to share a recipe I baked this period that involves Matcha. In order to balance off the familiar earthy bitterness of Matcha, I threw in some mashed sweet potatoes. Keeping in line with the Japanese theme, I used Japanese Sweet Potatoes (aka Satsuma-Imo aka Purple-skin yellow-flesh) which imparted a slightly chestnut-y flavour. For crunch, my choice of nut was Macadamia because I figured that its creaminess would go well with the herbal fragrance of the tea.

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One of the boons of this recipe is that all you really need to do is throw all your ingredients, apart from the nuts, into the blender and give it a good whizz. Badabing-badaboom. Done. 

Sweet Potato Matcha Blondies (8×8″ Square)

360g Sweet Potatoes, Cooked and Mashed
2 Eggs
75g Butter (or Coconut oil if you want to make this paleo)
Vanilla Extract
60g Honey
7g Matcha Powder
28g Coconut Flour
1/2 tsp Baking Powder
1/4 tsp Sea Salt
80g Chopped Macadamia

  1. Preheat oven to 170deg C and line an 8×8″ baking tin. 
  2. Blend everything together apart from the macadamias. 
  3. Fold in chopped macadamias.
  4. Bake for 18-20min.

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These blondies were mildly sweet from both the honey and the sweet potatoes which suited my palate. You’ll probably get a slightly different flavour profile if you use the orange US sweet potatoes, and I reckon that you’ll also yield a moister blondie. Not keen on sweet potatoes? You can also try using kabocha or a winter squash of your choice… In fact, I did just bake up a batch of Kabocha Blondies. I’ll share the recipe with you soon I promise!

Not-so-secret-fact of the day: I LOVE KABOCHA! I could eat it every day – I actually used to!, but now living with the boyfriend, I’ve adapted to becoming more varied in what I eat. Still, kabocha is love!! Eat kabocha and drink matcha-chacha all day every day and I’ll be pleased as pie. This story can be saved for another day. Right now, it’s time for sweet potatoes and matcha!

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