KUMARA CRACKERS
I haven't made these guys in forever!  Crispy and super tasty.  Personal opinion, served best with beetroot hummus 😋
1/2 cup mashed cooked kumara
1 cup almond meal
1/2 cup tapioca flour
1 tblsp olive oil
Salt and pepper
Any natural flavourings - garlic powder, turmeric, rosemary, herbs and other spices!
🌱 Mix all ingredients together until dough like.
🌱 Sprinkle baking paper with tapioca flour.  Roll mixture flat between two pieces of brown baking paper.
🌱 Pick up bottom piece of paper and transfer to baking tray.
🌱 Slice roughly at approx 2cm x 2cm
🌱 Bake for 15min at 180 degrees and then finish slicing - they should pull apart. 
🌱 Bake for another 10- 15, until golden.
Don't eat all at once!  Enjoy 💚🌱

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Coconut Cupcakes
Makes 12
* 1 cup (120g) desiccated coconut
* 1 cup (250ml) coconut milk
* half cup (110g) caster sugar
* 1 cup (175g) self raising flour
Preheat oven to 180 ̊C/360F. Line a 12-cup cupcake tin with paper cases. Place all ingredients in a bowl and mix well. Divide mixture evenly between the cases. Bake for 20 minutes.
LO:
Leftover cupcakes can be turned into trifle using caramel sauce, some whipped cream and thick custard. Or, simply freeze as is for school lunchboxes.
Serve warm with toasted coconut

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         Sprinkles ✨•°*”˜☽
     💦❄️💦
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