'Thank a farmer' for growing organic to create Sharrie's non-inflammatory Autumn Snack Cakes

Thank a farmer for taking the extra time and effort to grow organic food. The organic sweet potato is the 'star' of this non-inflammatory snack cake recipe.

For those battling an autoimmune disease, eating the right kinds of food can make a world of difference in your day. Sharrie Thompson is an RN and person that 'fights the good fight' everyday battling CFS and fibromyalgia. If you haven't read her story on the WKY Community Living website, click the article: Local RN shares her journey and offers hope to those suffering from pain, fatigue, and autoimmune disease

Sharrie's husband, Lennis really enjoys these snack cakes and having the stamp of approval from your family when cooking healthy is a big deal. Those who suffer, do what they can to keep their symptoms in check. The belief for many is that food is medicine. Making the right choices regarding food-intake can make the difference between a good day and a bad one. 

Ingredients:
​1 small organic sweet potato
1 organic egg 
3/4 cup organic coconut milk
2 TBSP organic olive oil
1/2 cup organic maple syrup
1 cup organic brown rice flour
1/4 cup organic coconut flour
1 TBSP aluminum-free baking powder
1/2 tsp pink Himalayan salt
1 TBSP organic ground cinnamon
1 tsp ground ginger
1 tsp ground turmeric
1/8 tsp cloves
1/8 tsp nutmeg

Directions:
First, roast one small organic sweet potato at 400 degrees until soft (approx. 45 minutes). Cut in half to cool. Grease casserole dish with organic coconut oil. Mix dry ingredients in a bowl. Use a separate large bowl to mix the remaining ingredients. Add the sweet potato and dry ingredients to the wet mixture and whisk until smooth. Pour batter evenly into the oiled 9x13 pan and cook until toothpick comes out clean. Usually about 30 minutes but start checking at 20. Best to store in the refrigerator since there are no preservatives.