Sweet Potato Bread

Morning guys! I’m super excited about todays recipe as I’m yet to find a shop bought, natural, grain and gluten free that tastes incredible!! As requested, today I’m sharing my super versatile and delicious sweet potato bread! It’s free from grains, gluten and dairy! It’s so light, moist, addictive and delicious with both sweet and savoury dishes andddd on it’s own! I’ve not tried it toasted yet but I bet it’s magical! I’ve topped it with feta, avocado and peas and also feta, avocado and blueberries – both can be found on my Instagram and I’ve also topped it with nut butter and apple annnnd the simplest yet, but one of my favourite combinations, just feta and pear.

I also want to try it dipped in baked eggs, stews and soups and I ¬†want to try it dipped into lots of things like hummus, guacamole, labneh and vegetable dips etc. Basically in everything and I’m sure you lot will want to too! Oh and simpler still, Eggs on toast or soldiers!! I’ve not had them in yonks!!

Don’t forget to tag me in your creations and let me know how you’ve topped or dipped or ate or snacked on my bread!! Just tag @Leitchycreates on Instagram, Twitter or Facebook.

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Ingredients – cuts into 8 – 12 slices

230g ground almonds

4 tbsp milled flaxseeds

0.5 tsp bicarbonate of soda

a pinch of salt

3 eggs, whisked

60g coconut oil, melted

10 tbsp cashew milk

245g sweet potato, peeled and chopped

1 tbsp apple cidre vinegar

Linseeds to decorate – optional

Method

Preheat the oven to 180 dedgrees and line a loaf tin with parchment.

Pop the chopped potato in a pan with boiling water and simmer over a medium heat for 15 – 20 minutes – until softened.

Drain and pour back into the pan and then mash until smooth with the back of a fork – add a little of the milk to help if needed.

In a large bowl mix together the almonds, flax, bicarb and salt until combined.

Add the remaining ingredients, except the linseeds and mix well until combined.

Scoop the bread mixture into the lined tin and level with the back of a spoon. Sprinkle with seeds if using and then pop in the oven for 50 – 60 minutes – until golden and cooked through.

Leave to cool on a wire rack before slicing – keeps for 3 days in an airtight container or freeze for 3 months.

Enjoy,

Leitchy xx

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