These treats are nourishing, grounding and satisfying and, due to their sweet taste, can contribute to the augmenting part of a balanced bowl. Be sure to enjoy them before your first burp: the point when your stomach makes you aware it has had enough food from the meal.
Barley is a particularly great grain in summer due to its cooling qualities. On top of that, the natural sweetness from the ingredients will calm Pitta and Vata. Kapha can still enjoy these dough balls but in moderation.
Sweet Potato Dough Balls
A delicious healthy treat
Equipment
- dumpling pan, aka aebleskiver pan - optional
Ingredients
- 1 tbsp ghee
- 1 sweet potato - peeled and chopped roughly
- 3 dates - chopped
- ½ tsp pink salt
- 3/4 cup barley flour - freshly milled is best
- dash cinnamon powder
- dash cardamom powder
- 1 tbsp maple syrup
Instructions
- Heat the ghee in a small pan.
- Add the dates, salt and sweet potato, as well as a splash of water. Cook covered until soft enough to mash.
- Stir in the rest of the ingredients to form soft dough. Roll it into 7 balls (about 4cm in diameter).
- Preheat a cast iron dumpling pan (aka aebleskiver pan) slowly for ten minutes.
- Grease the pan lightly with ghee and cook gently for about ten minutes, turning the balls with a wooden skewer, until cooked.
- Alternatively, use a cast iron frying pan and form the dough into 1.5 cm flat patties instead. Fry gently on each side till cooked.
Notes
Coconut oil works really well in this recipe when temperatures are high in summer. The dough balls are portable and are fantastic in kids’ lunchboxes.
