#sdg2

Hajime: bruh this coffee I bought is so good I’m so fuckin alert rn I could probably do a math problem

Kazuichi: correctly?

Bottom line solutions for food waste target hunger, too

We have been enjoying sweet potatoes for breakfast for the last few weeks and sometimes we have leftovers because either someone did not eat breakfast or we made too many.

Typical Kenya households,including ours, have steamed or boiled sweet potatoes as a breakfast item to keep you full throughout the day. Sometimes, there are a lot of them left when done with breakfast and eating them everyday becomes monotonous.

So I took the leftover sweet potatoes and made them into a scone in order to avoid wasting food and also repurpose leftovers into something more exciting for breakfast. A win-win for everyone !!!!!!

Best part is that the scones last for a while so make them in a Friday night and enjoy them for brunch over the weekend since currently we are getting into colder season here.

Yield: 12 scones

2¾  cups  unbleached all-purpose flour

⅓ cup sugar

1 tbsp baking powder

¾ tsp salt

¾ tsp ground cinnamon

¼ tsp ground ginger

¼ tsp nutmeg

Pinch of ground cardamom

½ cup cold butter

⅔ cup sweet potato puree

2 large eggs

Milk, for topping

coarse sugar, for topping

Method 

Line a baking sheet with parchment or baking paper. If you don't have parchment, just use the baking sheet without greasing it. Sprinkle a bit of flour atop the parchment or pan.

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices. Work in the butter just until the mixture is unevenly crumbly; it's okay for some larger chunks of butter to remain unincorporated.

In a separate mixing bowl, whisk together the sweet potato puree and eggs till smooth. Add the wet mixture to the dry ingredients and stir until all is moistened and holds together.

Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5-inch circle. The circles should be about ¾-inch thick.

Brush each circle with milk, and sprinkle with coarse sugar or cinnamon sugar, if desired.Using a knife or bench scraper that you've run under cold water, slice each circle into 6 wedges.

Carefully pull the wedges away from the center to separate them just a bit; there should be about ½-inch space between them, at their outer edges.For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered.

While the scones are chilling, preheat the oven to 425°F.

Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs.  If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.

Remove the scones from the oven, and serve warm. 

In previous blog posts I’ve highlighted work by the ISCU to look at ways in which there are various synergies and trade-offs between the different SDGs. 

Months past and Snow Cone and Green Tea are a couple now! 

Chiaki: *exports you as a jpeg* *and turns the quality waaaaay down*