Now, my only peace of mind comes from being able to use the IKEA Cookbook to craft some delicious nosh that, honestly, you'd never find in their cafes anyway.
But, to be honest, this isn't necessarily a cookbook. It's more of a "how to have an amazing kitchen and respect the planet, yourself, and your kitchen" book. The tips in this tome are impressive, thoughtful, and universal.
The bummer is that it seems this book -- Our Food, Naturally -- is no longer available, and for that, I apologize to you, because you're missing out. The photography just jumps off the page at you, too.
"Muffins"
Ingredients7 oz roasted yams
1 cup soft butter (room temperature)
1/3 cup strained yogurt 10%
1 1/4 cup plain flour
2 tsp baking powder
3 oz coarsely grated apple with peel
1/2 cup white sugar
3 eggs, whisked
melted butter for the cups
Directions
Put the yam flesh, butter, and yogurt into a food processor and blend. Put the mixture in a bowl and sieve in the flour and baking powder. Mix together and whisk the grated apple, sugar, and eggs into the dough. Divide the muffin mixture into cups (roughly 1/2 cup) greased with a little melted butter. Fill with mixture to 1/2 inch from the edge. Bake at 350 degrees F for 25-30 minutes or until they feel firm and are golden on top.
Notes:
- I ended up roasting two medium-sized sweet potatoes, which was actually enough to double the recipe. So one medium sweet potato should do the trick.
- I used Greek yogurt in this recipe.
- For the flour, I used Cup4Cup as a gluten-free replacement.
- I very rarely mix ingredients separately, because I'm a lazy cook. I just there everything into the KitchenAid mixer and let the whisk attachment do the rest.
