Recipes
Email: recipes@anchorfoodske.com
The most frequent question we receive is – ‘How do I use Sweet Potato flour?’
A very valid concern indeed!
Our Gluten-Free Sweet Potato Flour is made from only one ingredient: fresh sweet potatoes! It is naturally gluten-free, paleo friendly, vegan and can be used for a variety of applications. It also does not contain nuts whatsoever. As a natural food therefore, it is easy to use our organic sweet potato flour in your daily cooking and baking rituals. First things first.
Flavor
Sweet Potato Flour has a naturally sweet, and not one like that of a baked sweet potato. Its uniquely flavor-full. A delightful fact about sweet potato is that it works to enhance whatever the primary ingredient in a dish is. Feel free to tone it down by blending with more mild flours. However, do not be afraid to let it shine as the star of the recipe.
Blend with other Flour
Sweet Potato Flour is great when mixed with nut flours, rice flours and traditional white, wheat or gluten-free all-purpose flours. You can use up to 30% sweet potato flour in recipes as a blend, without the need to change the recipe. It can also be used as a total substitute in quick breads, muffins and cookies. Cakes, breads and other baked goods need a little more structure with gluten or a binding agent so its best to blend there!
Lower the Temperature
Sweet Potato Flour is a pure ingredient and has a lower burning and cooking point. As a fundamental rule, while using this flour, always lower your cooking/baking temperatures. Do not exceed 175 degrees celcius. For recipes that call for a higher temperature, simply adjust the cooking time a bit to have the perfect outcome!
The recipes we share are developed by Anchor Organic Foods Team. We know the value of good food; We love making good food. We would love your feedback on our recipes, or other recipes you develop yourself. Share with us here recipes@anchorfoodske.com
01
Anchor Foods Sweet Potato Cake
Ingredients
1 ½ cup all-purpose flour
½ cup anchor sweet potato flour
1 cup brown sugar
1 tsp baking powder
1 tsp baking soda
3 large eggs
2 tsp vanilla extract
¾ cup butter
3 large bananas, mashed
½ cup yoghurt
¼ cup dark Rum (optional but highly recommended)
Directions:
-
Preheat the oven to 160 degrees celcius. Grease a 5*8 inch baking dish.
-
Beat butter and sugar until creamy in a large bowl.
-
Whisk eggs and vanilla extract to the butter mixture.
-
Stir mashed banana into the egg mixture, until well combined.
-
Add yogurt and brandy (if using) into the banana-egg mixture.
-
Sift flours, sugar, baking powder and baking soda in a separate bowl.
-
Pour flour mix into the banana-egg mixture, in small portions, and mix until smooth consistent batter is achieved.
-
Pour content into the prepared baking dish.
-
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
02
Anchor Foods Chicken Baked in Sweet potato Flour
Ingredients:
2 kg chicken thigh on bone (well drained)
3 Tbsp sweet potato flour
½ cup water
½ tsp black pepper
1 large whole garlic (uncut garlic peas)
1 large onion
Salt to taste
A preferred dried spice (optional)
Directions:
-
Mix the sweet potato flour with water to make a paste.
-
Add pepper, onion, garlic, salt and your preferred dried spice.
-
Pour the paste into a bowl that is holding your chicken thigh on bone.
-
Mix them gently, making sure you’re your chicken is well covered in paste.
-
Pour all contents into a large well-oiled baking tin.
-
Cover the tin with foil and bake in 165 degrees celcius, for 2 hours, or until meat is tender.
-
When ready, garnish with fresh cut dhania, and serve hot.
03
Delightful Sweet Potato Porridge:
Ingredients:
4 Tbsp fine millet/sorghum/maize flour
2 Tbsp sweet potato flour
2 Tbsp brown sugar
1 ½ cup water
½ milk
½ Tbsp butter
Directions:
-
Put the 2 cups of water in a pot to boil.
-
Put flours into a jar and add water (not included in ingredients) and stir to make a paste.
-
When the water boils, add the flour paste gradually, mixing well into the pot, on reduced heat.
-
Stir the mixture on low heat, until you see it coming to boil, gently.
-
On very low heat, let the porridge boil, adding milk, sugar and butter to it.
-
Serve it hot.
04
Sweet Potato Smoothie Snack
Ingredients:
A handful of grapes
1 banana
1 mango (chopped)
1 glass of cold low-fat milk
1 Tbsp of sweet potato flour
1 tsp of honey
A squeeze of full lemon
Directions:
-
Put the grapes, banana, mango in a blender
-
Squeeze in the lemon into the blender
-
Pour in the milk, flour and honey.
-
Blend for 30 seconds, or until consistency of mixture is achieved.
-
Pour the mixture into a glass, and enjoy!
Customer Recipe by Baking bees
Baking Bees Sweet Potato Flour Cookies
Ingredients:
-
190g all-purpose flour (spoon & leveled)
-
100g sweet potato flour (spoons & leveled)
-
1/2 teaspoons baking powder
-
1/4 teaspoonsalt
-
3/4 cup(170g)unsalted butter, softened to room temperature
-
3/4 cup(150g)granulated sugar
-
2 teaspoons pure vanilla extract
DIRECTIONs:
-
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
-
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine
-
Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
-
Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
-
Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours.
-
Once chilled, preheat oven to 340°F (170°C). Line 2-3 large baking sheets with parchment paper. Carefully remove the top dough piece from the refrigerator. Re-roll the remaining dough and continue cutting until all is used.
-
Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating (if desired). Royal icing can be used.