sweet potato leek + sage latkes

Whatever you do…

Do not gift these to someone in a jar.  I’m pretty sure that would turn into a hot, soggy mess.  And no one wants a hot, soggy, edible gift.

Instead, invite a friend over for lunch and make these alongside a veggie filled salad.

I grew up eating latkes around this time of year.  Specifically, during Chanukah.  They’re a favorite of mine that I often forget about.  While the old-fashioned potato version is pretty much perfect on its own, I wanted to put a little spin on things today.

I used leeks instead of onions for a more mild flavor.

Well that, aaaand because leeks are pretty and I love cutting them. 

My idea was to try baking the latkes, but I also pan fried a few to compare.

I’ll let you take a wild guess as to which version was superior. 

I always remember frying them when we were younger.  There was a distinct smell from the frying of potato, onion, and egg that I will never forget and always be able to sniff out.  Today was no different.  It made me feel all warm and fuzzy inside, while at the same time it made me miss my family!

I wish they could have been here to help me scarf these delicious little gems right up.  But maybe this way is better because now I have them all to myself.

Print this!

Sweet Potato Leek & Sage Latkes

gluten-free, dairy-free // yields 14-16 latkes // adapted from organic gardening

• 5 cups grated sweet potato, about 2 medium sweet potatoes– skin on is fine
• 1 cup chopped leeks
• 1/3 cup raw buckwheat flour
• 2 tablespoons chopped sage
• 1 1/2 teaspoons minced garlic
• 2 eggs
• 1 tablespoon sunflower oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• oil for the pan
• optional toppings: applesauce, Greek yogurt, sour cream

For fried latkes: Despite the fried version only cooking for 5-6 minutes in a pan, the sage and leek mellowed out much more than the baked version.  They became very crisp around the edges and firm in the center.

1. Place the grated sweet potato in a large bowl and squeeze out some of the moisture with a towel.
2. Mix in the leeks, flour, sage, and garlic.
3. In a small bowl whisk together the eggs, oil, salt, and pepper.
4. Pour the egg mixture in the potato bowl and mix with a large fork until fully combined.  The mixture will be very wet.
5. Heat a large skillet/pan over medium heat and add enough oil to give a good coating in the bottom of the pan.
6. Form about 1/4 cup sized balls from the mixture, packing between your hands and then place in the pan.  You should be able to form somewhat messy ball that loosely holds together.
7. Press with a spatula to about a 3-inch diameter.  Repeat until the pan is full, but don’t overcrowd.
8. Cook for about 3 minutes until golden brown, then flip and cook another 2-3 minutes.
9. Repeat steps 6-8 until all are cooked and add more oil if needed in between batches.
10. Place on a paper towel lined plate, lightly dab the excess oil, sprinkle with salt, and serve with applesauce, Greek yogurt, or sour cream if desired.

For baked latkes:I preferred the fried version overall but really enjoyed the baked version cold on a salad or just straight out of the fridge.  They are softer in the center than the fried version with a stronger sage flavor, but still have crisp edges.

1. Heat your oven to 400*F and line a large baking sheet with parchment paper or grease with cooking spray.
2. Place the grated sweet potato in a large bowl and squeeze out some of the moisture with a towel.
3. Mix in the leeks, flour, sage, and garlic until fully combined.
4. In a small bowl whisk together the eggs, oil, salt, and pepper.
5. Pour the egg mixture in the potato bowl and mix with a large fork until fully combined. The mixture will be very wet.
6. Form about 1/4 cup sized balls from the mixture, packing between your hands and then place on the baking sheet. You should be able to form somewhat messy ball that loosely holds together.
7. Press with a spatula to about a 3-inch diameter. Leave about 1” in between each latke.
8. Bake for 15 minutes, flip, then bake another 15-20 minutes until golden brown and crisp around the edges.
9. Sprinkle with salt and serve with applesauce, Greek yogurt, or sour cream if desired.

notes: If you have a food processor with a grater attachment I highly suggest using it.  It takes seconds to grate 5 cups.  You could use gluten-free oat flour instead of buckwheat flour if desired.  Do not use toasted/brown/kasha buckwheat as it has a very strong flavor.  You can easily grind raw buckwheat flour at home in a high speed blender.  Grind raw buckwheat grounds until you have a fine, flour consistency.

Baked version photographed below.

Applesauce will always be my favorite topping and it works so well with this sweet potato + sage version.

Enjoy!

I’ll be back with more things in jars very soon!

Ashley

popped amaranth cereal {gifts in jars}

CEREAL IN A JAR!!!!

Sorry for yelling, but seriously, this is awesome.

Well, it’s awesome if you like cereal.  Or, if your friends like cereal. 

Throughout the years my love for cereal has only grown.  Especially since realizing I could make my own at home, and that I could eat giant bowlfuls of it with all my favorite mix-ins and way less sugary junk. 

Popped amaranth is a definite breakfast favorite and besides the delicious factor, it’s shockingly filling.  The nutrition stats are quite impressive, too.  I have way too much fun coming up with new mix-in ideas and fun cereal sauces to pour overtop.

I’ve had a few questions about the labels that I’ve been making and apologize there is no tutorial for them.  I just make them quickly in Photoshop with different fonts and colors.  The snowflake graphic came from a free brush tool that I downloaded the other day.

A little Chanukah + Christmas cheer!

There are a few different ways you can go about gifting this.

One would be to mix the popped amaranth with spices and/or cocoa powder and a  little sugar.  You can also add in mix-ins like chopped nuts, dried fruit, shredded coconut, or even chocolate chips!

Why did I just think of the chocolate chip idea at 10pm?

Today we have:

Cinnamon Almond Raisin

and

Cocoa Pecan

Both are lightly sweetened with coconut sugar but brown sugar, sucanat, pure cane sugar, etc. work as well.  Although, when I make a bowl at home I typically drizzle a little honey on top instead. 

If you can’t find amaranth or haven’t had luck getting it to pop, an easy solution would be to buy a bag of puffed millet.  A large bag costs under $2 around here.  I haven’t tried popping millet yet, but I know it’s also possible (along with quinoa).

It took me about 10 minutes to pop numerous batches of amaranth, which was totally worth it.

And, guess what??  Many of you have asked in the past about the lifespan after popping.  Well, I ended up forgetting about a jar of it I had in the fridge for about 2 months.  I found it the other week and gave it a go.  It was perfect!

So, I recommend keeping the jar in the fridge and it will last at least 2 months.  Be sure to let it fully cool after popping before sealing it in a jar to avoid moisture + sogginess.  I haven’t tested how long it lasts stored in the pantry in a sealed jar, but if anyone else has feel free to weigh in in the comments.

This is a really fun breakfast to have with kids [although they might not be so excited to receive a jar of it..ha] because they can make up their own personalized bowl of cereal! 

Putting the toppings on the bottom of the jar will ensure they end up on top when it’s poured out. 

Print this!

How to: Popped Amaranth slightly edited from this post

[nutrition data info]

[1/4 cup raw = ~1 1/2 cup popped]

• raw amaranth

1. Heat a small/medium pot over med-high/high heat.
2. Test if the pot is hot enough by adding a drop of water.  If it instantly balls up and dances around the pot you’re good to go.
3. Once hot, add in 1-2T raw amaranth, then cover with a lid and quickly shimmy/slide the pot back and forth just above the burner.  If your heat is set correctly it should start popping within 1-3 seconds and finish within 10-15 seconds.  It burns very quickly!
4. Just as the amaranth pops are slowing empty it into a bowl.
5. Replace the pan back on the burner to heat back up for 15-30 seconds.
6. Repeat the popping process until desired amount has been reached.
7. Let cool in the bowl.
8. Add toppings, milk, cereal sauce, nut butter, nuts, yogurt, etc.

Tips:

• Wear oven mitts!  The heat gets intense when you’re making multiple batches. 
• I recommend 1-2 Tbsp of raw amaranth in the pot.  You want a thin layer across the bottom.
• It’s crucial that your pot is fully heated.
• If you don’t cover the pot amaranth will pop everywhere.
• If the amaranth doesn’t start popping within 3 seconds your pan is not hot enough.
• Dump the amaranth into the bowl just as the popping is slowing down.  If you wait until it’s completely stopped it will burn.
• If the amaranth instantly burns your heat is too hot.
• If you’re using an electric burner you may have to slide the pot back and forth on the burner and not above it.
• If you let the popped grain fully cool you can store it in a sealed container in the fridge for at least a few weeks.

Popped Amaranth in Jars

Cinnamon Almond Raisin [serves 1]

• 1, 12oz jar + lid
• 1 cup popped amaranth
• 2 teaspoons coconut sugar [optional]
• 1/2 teaspoon cinnamon
• 3 tablespoons raisins
• 2 tablespoons chopped raw almonds

1. Stir the amaranth, sugar, and cinnamon together in a bowl.  Some will settle to the bottom.
2. Place the raisins and almonds in a clean, 12oz jar.
3. Spoon the amaranth mixture into the jar.
4. Secure with the lid and eat within a week or keep in the fridge for at least 2 months.

Cocoa Pecan [serves 1]

• 1, 12oz jar + lid
• 1 cup popped amaranth
• 1 tablespoon unsweetened cocoa powder
• 2-3 teaspoons coconut sugar [optional]
• 1/4 cup chopped raw pecans

1. Stir the amaranth, cocoa, and sugar together in a bowl. Some will settle to the bottom.
2. Place the pecans in a clean, 12oz jar.
3. Spoon the amaranth mixture into the jar.
4. Secure with the lid and eat within a week or keep in the fridge for at least 2 months.

*Popped amaranth has a nutty, slightly earthy flavor with no sweetness at all.  It’s kind of like eating teeny tiny pieces of plain popcorn.  So, mix-ins are recommended for flavor + sweetness.  Banana is a favorite topping of mine to add, and I also love using unsweetened vanilla almond milk on top.

An easy addition to this gift would be to pair it with a fun new cereal bowl and spoon! 

But let’s not get me started on bowls.  They probably excite me more than jars!

More things in jars next week!

Enjoy the weekend and the last few night of Chanukah, if you celebrate!

Ashley

If you want to share a gift in a jar that you’re making this year, please feel free to do so! Either tweet orinstagram the photo to @edibleASH with the hashtag: #giftsinjars  Or, email the photo and your name to at: edibleperspective AT gmail DOT com