Try this cereal! While Todd and I enjoy porridge with yacon, fresh made yoghurt and fruit, the children arent as keen (porridge is slimey evidently!). My kids had tried an Oaty Crunch cereal while on holiday and they loved it, it was however loaded with sugar and didnt pass the everyday food criteria I have set for our family. This is my alternative – and they love it!
1 1/2 cups quick oats
1 cup whole oats
1 cup shredded coconut
1/4 cup seeds (I used sunflower and sesame, other seeds like pumpkin, linseed or nuts could be used)
1/2 cup of wholemeal flour
1/4 teaspoon of cinnamon (or spice of choice, ginger is good or mixed spice)
100g butter (melted)
50ml whole milk
50ml yacon syrup
Add the above ingredients to a big bowl and mix together to form lumpy crumbles.
Put in a roasting dish and under the grill on high. When light brown stir and place under the grill again, repeat until it is firm and the lumps are reasonably solid.
Drizzle another 50-100ml of Yacon syrup over the crumbles and grill again until golden brown.
Turn the grill off and leave the crumbles in the oven on the lowest shelf. They will get hard and dry.
Cool and keep in a air tight container.
Serve atop fresh or stewed fruit with a good dollop of yoghurt or cream!
The yacon and ginger work together in this recipe to help you ward off those winter blues. This easy slice balances the sugars nicely for a not so naughty treat with a good cuppa.
YACON & GINGER OAT SLICE
200g unsalted butter
3 tbsp yacon syrup
1 cup brown sugar
1 cup desiccated coconut
2 cups rolled oats
1 cup flour
2 tsp baking powder
1 cup icing sugar
75g unsalted butter
2 tbsp yacon syrup
1 tbsp ground ginger
Turn oven to 170c , and line a 20cm x 30cm slice tin with baking paper
1. melt the butter, yacon syrup and brown sugar over a low heat in a saucepan
2. stir until sugar has dissolved
3. in a large bowl mix together all remaining base ingredients
4. add the melted mix and thoroughly combine
5. press into a lined slice tin and bake until golden for about 20 minutes
6. cut while still warm
7. melt the yacon syrup and butter together in a pot
8. add the sifted ginger and icing sugar
9. stir until smooooth.
10. spread over the cooled base while the icing is still hot.
11. allow the slice to cool and break the pieces apart.
Add chunks of crystalised ginger to the base
Press shredded coconut into surface of icing before it cools
Add your favourite seeds to make it an oat seed slice
Oh my goodness …5 minutes to make, no bake, gluten free, lactose free, no added sugar… if that wasnt good enough they are indulgently moist, dense and chocolatey!
Heres a lovely recipe that will put a spring in your step and not take more than 5 minutes to throw together, a lovely healthy energy booster.
No bake, gluten free, lactose free, no added sugar!
1 cup almonds (roasted or raw)
1 cup dates (fresh or dry)
2 tbsp yacon syrup
1/4 tsp vanilla essence or a few seeds from a vanilla pod
1/2 cup cocoa powder
1/4 cup shredded coconut
1.Using your processing blade in your food processor add all the 1 cup of almonds and process on high for one minute until it looks like breadcrumbs.
2. Keep the processor running and drizzle in 2 tbsp of yacon, 1/4 tsp vanilla
3. While still running add 1 cup of dates one at a time while processor is on high speed, or process until the mix starts to stick together. Approx 1 min
3.Add 1/2 cup cocoa, and process until well mixed. approx 30 sec
4.Tip into dish (8″ or 20cm square or round), and lightly press to even thickness
5.Sprinkle 1/4 cup shredded coconut over the top and press firmly into dish until even and dense.
6.Cut with a sharp knife into wedges or bars and serve!
I am getting quite excited over the warmer nights and brilliant sun-shining days we have had in the last week, the power bill will finally trend down and my thoughts are tending towards how early I can start growing my summer garden!
I have begun potting up yacon in my wonderful new growing shed and have started planting out into a garden bed which we will mulch so no late frosts set them back.
The yacon crown’s on TradeMe are going out at a great rate of knots so I am not the only one gearing up for summer.
Here is a lovely little tapas, entree or light lunch made using the crunchy sweet raw yacon. Equally nice as a vegetarian option or with other lightly cooked strips of beef or chicken.
Prawn & Yacon Summer Rolls
250g or 1 average Yacon Root
5ml Lemon Juice
250g of fresh other vegetables
eg. beans, cucumber, carrot, capsicum, sprouts
250g of cooked prawns(warm or cold)
6 rice paper wraps
1) Peel and Julienne, or trim all vegetables to create even stick like proportions.
2) Peel and Julienne the yacon root and place in a bowl with the water and lemon juice (Yacon oxidises or goes brown; putting it in water and lemon juice keeps its colour)
3) Assemble by placing the rice paper wraps in warm water as directed on the pack until they are flexible(but not falling apart!) place prawns, yacon and a selection of your vegetables on the wrap and fold in an open envelope style as pictured.
4)Serve with your favourite dipping sauce.
Here is a quick and easy meal which is equally nice with mushrooms or beef( or both!), it uses both the syrup and yacon root to make a rich and satisfying stirfry full of flavour and packed with healthy greens!
Stir-fried beef (or mushrooms) with chinese greens and yacon.
Preparation time 10minutes, cook time 10minutes, serves 4
300g rump steak, sliced thinly and fat removed
2 tbsp sesame oil
50g garlic finely sliced
50g ginger finely sliced
1/2 tsp salt
2 tsp sesame seed white
2 tsp sesame seed black
4 tbsp dark soy sauce
1 tbsp rice wine
1 tbsp fish sauce
3 tbsp yacon syrup
3-4 cups chinese greens cut coarsely(bok choi, pak choi, misome, tat soi) or substitute with onions, broccoli, celery, kale, or cabbage
250g yacon peeled and sliced diagonally into strips (place in water and lemon juice so it doesnt brown)
2 med hot chillies (red or green)
2 tbsp cornflour
1/4 cup water
- Stir-fry ginger and garlic in sesame oil over med to high heat in a wok or frypan until brown
- Add sesame seeds and salt,stir-fry for a further 1 min
- Add meat and stir-fry until just brown about 2 min (should still be quite rare)
- Add soy sauce, rice wine, fish sauce and yacon syrup, mix to combine.
- Add yacon and combine quickly before adding greens and chillies
- Put lid on and steam greens until just cooked
- Mix cornflour with water and add to the sauce to thicken.
- Serve immediately with rice and add extra chilli or spring onion to serve.
Use mushrooms instead of meat.
Stir in noodles instead of serving with rice
This is a variation of Sweet soy pork. Sweet soy (kecap manis)is unique to Indonesia and sweet soy is made thick sweet and syrupy by adding lashings of palm sugar. The original recipe balances the sweet soy out with the citrusy sour flavour of tamarind.
In this recipe we use yacon syrup, dark soy sauce and sugar to come up with a uniquely satisfying and balanced meal. The lemon juice in our organic yacon syrup gives the tang the tamarind usually does and the yacon means we can reduce the amount of sugar in the dish.
Seeing as pork is one of my favourite meats, this has become a regular dish in our house. The pork falls to pieces in your mouth and the hot, sweet ginger chilli sauce is a great winter warmer. Here is a version based on Rick Steins recipe.
Slow-cooked Pork with Ginger, Chilli and Yacon
Preparation time 15min, Cook time 2 hours
- 2 tbsp vegetable oil
- 100g shallots (or onions if you dont have shallots) thinly sliced
- 50g garlic, finely chopped or crushed
- 25g ginger peeled and finely grated
- 500g lean pork shoulder cut into 3cm chunks
- 4 tbsp yacon syrup
- 3 tbsp dark soy sauce
- 3 tbsp brown or muscavado or palm sugar
- 1/2 tsp freshly ground black pepper
- 1 star anise
- 3-4 medium to hot chillies (chopped, leave seeds in if you like it hot!)
- 500ml of chicken stock*
- Heat the oil in a heavy based pan over a medium heat
- Add the shallots and fry until richly golden and soft
- Add the garlic, ginger and 1/2 tsp salt and cook for 1 minute
- Add the pork to the pan and fry for 2 minutes until lightly coloured
- Add the remaining ingredients and leave to simmer uncovered for 1.5hrs, stirring now and then especially at the end of the cooking time until meat is tender.
- If sauce is not thick, dark and syrupy remove pork(keep warm) and reduce further until it is glossy and rich.
- Season and serve with crispy fried shallots and hot bird eye chilli, on rice or noodles.
*For a richer sauce add coconut milk instead of part or all of the stock.
The crunchy sweet yacon tubers are selling well on Trade Me, here is my latest favourite recipe:
Warm Thai Chicken Larb Slaw
Preparation time 15minutes,
Cook time 10 minutes
¼ cup lime juice
1 tbs fish sauce
1 tbs sweet chili sauce
1 tsp finely grated lime rind/ or kaffir lime leaf cut in thin strips
1 tbs peanut oil
500g chicken mince
1 stem lemon grass (pale section only) finely chopped
1 fresh long green chili, finely chopped
1 large carrot julienned
1 yacon root (approx 250g) julienned and set aside in water with lemon (so it doesn’t brown)
1 green mango (optional) julienned
½ small red onion
1/3 cup fresh coriander leaves
1/3 cup fresh mint (vietnamese if you have it)
At least 4 small cup shaped cabbage leaves
¼ cup roasted peanuts finely chopped, to serve
- For the dressing whisk together the lime juice, fish sauce, sweet chili sauce, lime rind (or leaves) until well combined.
- Heat ½ the oil in a wok to a high heat (just smoking)
- Add half the mince, lemon grass and chili and stir fry, breaking up any lumps, for 3-4 minutes until just cooked. Set aside and keep warm.
- Repeat with the second half, ensuring wok is reheated to just smoking. Return both mixes to the pan
- Add the carrot and yacon, and stir fry briefly for 1 minute to warm.
- Drizzle the mince mixture with the dressing, adding the mango, onion, coriander and mint stirring to combine just before serving
- Serve in cabbage leaves with a sprinkle of peanuts on top.
For a summer/cool slaw leave the mince mixtures to cool down for at least 15 minutes, add the dressing and remaining ingredients and toss to combine before serving in lettuce leaves with peanuts on top.
Serve warm or cold in rice-paper wraps
Use pork mince, prawn pieces or fish instead of chicken.
The Yacon flower usually appears as Autumn arrives. For us in New Zealand its around March -April – May. Weve noticed the plants we left behind in Whangaparaoa are ready to harvest. These plants are looking tired, like there job is done and they have sent all of their energy into the crowns and roots. We have found there is about a month difference in the growing seasons between the two locations which are only 2 hours drive apart.
In the Waikato they are yet to flower. A splash of yellow from the neighbors bush hanging over the fence tricks me into wandering down the back to the Yacon patch. The plants are vibrant, green and robust. We don’t find any natural pest for the Yacon plants. They grow unperturbed by drought or rain, a real easy care plant!
Look out for the frosts though, or soil that gets water logged.
The frost will knock back the tops like a potato and you run the risk of rot setting back into the tubers under the ground. We usually cut the foilage off and keep them stored underground. A protective layer of mulch is a good idea to keep them insulated, and to identify where they are for harvesting.
The tubers/roots dont like sitting in water either; they will rot. As long as they are in a free draining soil the yacon roots will keep in the ground for 4-5 months.
I cant wait to taste the super crunchy and sweet tubers again this year!
Welcome to Yacon New Zealand.
We have moved our site to wordpress for information and on our Sales & Contact page there is a link to trademe.co.nz where our yacon is listed for sale.
We have moved back to the village block at Ngahinapouri, and look forward to seeing our regulars from the Waikato again.
Nothing else has changed, we are as always happy to answer your questions so give us a call, send an email, tweet or comment on our facebook wall.
Todd and Wendy