Day 2 Jamaica trip 2024

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I’m writing this post a few weeks after returning to Ottawa but the next few days I wrote while I was in Jamaica. It was a very busy trip but this was a day I got to stay at the resort. Jewel Paradise Cove while my friend figured out our plans for the remainder of the week.  The resort posts the activity schedule on the app, on tv’s in the room, and on a screen in the lobby. I had seen that there was a resort tour at 11:00. I have stayed in many resorts and it usually the company that you booked with doing these tours. I liked that there was no need to wait for a specific tour rep and the hotel was doing this. My friend was out up and early for the garden tour. I slept in and went for breakfast at 10:30. I wanted my friend to come in the hotel tour with me because I have no sense of direction but we later discovered we weren’t getting each others text messages and I thought she was still on the garden tour.  I had received my friends text that she was disappointed there were no plantai

Vegan gluten-free sweet potato cake bites




This an adaptation of the sweet potato brownie recipe I tried a few years ago. Read that post here https://www.livingvancouverloca.com/2017/10/october-30-2017-healthy-flourless-vegan.html. New twist these are cooked in the Instant Vortex Plus airfryer oven and the method is a little different. These turned out so good add a bit of alcohol and these could definitely be a dessert option in a fancy restaurant. 


Yesterday I cooked the sweet potato  in the Instantpot on manual pressure for 10 minutes. Let it sit for an hour and then put them in the fridge over night. 

I was making these for breakfast I wanted pancakes and also wanted to see what brownies would taste like. I forgot the maple syrup by accident it wasn’t needed. Pressure cooking the potatoes brings out the sweetness. The only baking tray that fits in my airfryer oven is the mini cupcake one which is perfect. 

For the method I dumped the ingredients in the bowl without measuring. I have approximated the measurements below. 

In one bowl I added 1 sweet potato, 1 Tbsp almond butter, a few drops vanilla extract, 1 Tbsp baking powder, a pinch of salt. Then added coconut almond milk I spilled a little so added a bit too much. Add enough milk to give you a batter consistency around 2/3 of a cup. The baking powder is not needed. I wanted to see what would happen it can be omitted.

In the other bowl I added 1 sweet potato, 1 Tbsp almond butter, few drops vanilla extract, 2 tbsp cocoa powder, 2/3 of a cup chocolate almond milk. 

Then I used a spoon to put into the cupcake tin lined with parchment paper. I added some cinnamon to a few of the cakes in the first bowl. I also added 1 vegan chocolate chunk to each of the chocolate ones. 

My airfryer oven tells me when it is preheated so I set it at bake at 350. Cooked for 15 minutes and turned the tray once it’s not necessary. Then let cool.

I wanted pancakes so tried a few with vegan butter and maple syrup was good but by themselves were better. The chocolate ones were almost like a good quality truffle. 

Definitely recommend giving these a try. If you make these please tag me on Instagram @livingvancouverloca and let me know how they turned out. Enjoy

Recipe summary 

1 pressure cooked sweet potato 

1 tbsp almond butter 

few drops vanilla extract 

Pinch salt 

Plant milk of choice approx 2/3 cup

Added flavours of choice cocoa powder, chocolate, cinnamon 

Mix with a spoon and put in mini cupcake pan. Bake at 350 degrees for 15 minutes in airfryer oven



 

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