Sweet Potato Snails
Glicemia: 23Porzioni: 20Tempo di preparazione: 25minPasto: Merenda
Micronutrienti:Vitamina AMagnesioCalcio
Macronutrienti per 100 g
Energia
299kcal
Zuccheri
2g
Grassi
11g
Fibre
8g
Grassi saturi
4g
Proteine
8g
Carboidrati
47g
Sodio
56mg
Ingredienti
- 300g / 10.6 oz Sweet potatoes
- 500g / 17.6 oz Whole wheat flour
- Half cube Yeast
- 3 tbsp Sunflower oil
- 80g / 2.8 oz Butter
- 2 tbsp Ground cinnamon
Preparazione
- 1. Peel sweet potatoes, cut into 1cm cubes, boil with 70ml water, simmer for 18min, add 20ml water, puree.
- 2. Place flour in a bowl, add crumbled yeast, oil, sweet potato puree; knead for 5min. Let rise 1hr until doubled.
- 3. Preheat oven to 180°C, soften butter in oven.
- 4. Roll out dough to 50x35cm, brush with butter, sprinkle with cinnamon, roll up, cut into 3cm pieces.
- 5. Place rolls on a lined baking sheet, bake 25-30min.
- 6. Best served fresh; can be frozen and toasted to reheat.
Micronutrienti in % del fabbisogno giornaliero
Ferro
2% del fabbisogno giornaliero
Magnesio
82% del fabbisogno giornaliero
Vitamina C
4% del fabbisogno giornaliero
Omega 3
7% del fabbisogno giornaliero
Vitamina A
32% del fabbisogno giornaliero
Calcio
51% del fabbisogno giornaliero
Folati
26% del fabbisogno giornaliero
Buono a sapersi
Hot to involve your children: Measuring: Instruct them to measure the ingredients. Kneading: Allow them to knead the dough. Rolling: They can roll out the dough and shape the rolls. Layering: Have them layer the dough with butter and cinnamon. Cutting: They can cut the dough into slices with child-safe utensils. Arranging: Let them arrange the slices on the baking tray.
Condividi: