We now have three of us in the family as dedicated gluten-free.

While I love almond meal based recipes, all that almond meal does get a bit expensive. So I’ve been experimenting with different things to bulk out the almond meal and be a little more frugal.

My first experiment with pizza bases was a winner with both kids saying they preferred it to the plain almond meal one I usually make. It’s pretty easy to make and perfect for using up leftover sweet potato mash.

The bases freeze really well, so make a double batch to have an easy dinner option on hand ready to go. They defrost super quick!

I hope you love these easy sweet potato pizza bases as much as we do. Let me know if you make them!

Sweet Potato Pizza Bases (gluten free, dairy free)

This is what you need:

2 cups cooked, mashed sweet potato

2 cups almond meal

2 eggs

1 tablespoon nutritional yeast flakes (optional)

2 teaspoons Herbamare (or salt)

This is how you do it:

Preheat the oven to 200°celsius.

Add all ingredients to a large bowl and mix well.

Line two round pizza trays with non-toxic baking paper.

Spread the mixture onto the trays and form the shape you want. The mixture is like a batter, not a dough.

Use a spatula to help you push it to the edges and smooth out so it’s an even thickness.

Bake in the oven for 10-15 minutes.

Now you can spread it with sauce and your choice of toppings.

Pop it back into the oven for another 10 minutes or so or until it’s cooked.

Enjoy!

Potato Chips. Healthy Potato Chips. Sweeeeeet!

The kids quite like a potato chip and although the natural, organic ones you can buy don’t have any artificial stuff added, they are still cooked in vegetable oils at high temperatures. Something I am not so keen on. So this treat was very limited.

I finally got around to making sweet potato chips in coconut oil. They are an absolute winner!!

* coconut oil is an oil that is stable at high heat and provides heaps of health benefits

* it takes less than 15 minutes to make

* I can use all organic ingredients

* it’s as cheap as ….. wait for it…. chips!

* nothing artificial at all

* allergy friendly

* did I mention the veges?

* they taste freaking amazing!!!

Sweeeet Potato Chips

Vital stats: Gluten free, grain free, dairy free, egg free, nut free, paleo

Okay, so this is what you need:

1 – 2 organic sweet potatoes (feel free to go crazy and fry up any veges though)

organic, virgin coconut oil (I like the Changing Habits coconut oil)

Okay, so this is how you do it:

Peel your sweet potato (optional) and thinly slice it. After I sliced one up, I realized I should have used the mandoline (whoops, next time). Try to get them as thin as you can and as even as you can, so they cook at the same rate. Or just be a rebel like me and go rustic.

Heat up your coconut oil in a deep frypan to a high heat. I used two big globs (that doesn’t help much does it) but it was maybe 2 cm of oil deep in the pan. I just used the highest setting on the hotplate -adjust according to your needs.

Test with one piece of sweet potato to check the temperature. They should sizzle on contact. Put your sweet potato in and fry! I did it in two batches, not wanting to overcrowd the pan.

Wait for about two minutes and then flip them over to cook the other side for another two minutes or until golden brown.

Take them out with a slotted spoon and drain on some paper towel.

Eat straight away with lashings of pink Himalayan salt and freshly ground pepper.

The kids thought they were awesome!

I am going to try beetroot chips tomorrow.

So, there you have it, quick and easy potato chips – healthy and cheap!

Get the Changing Habits coconut oil at my affiliate shop here.

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