I found a recipe for paleo sweet potato bread that I’ve been dying to try for a while now, but I had a baby two and a half weeks ago so time has been an issue recently!
Yesterday my husband went back I work after his paternity leave finished and I was dreading my first day on my own, when in fact it wasn’t that bad! (We’ll forget about the nappy leaking incident after I’d just gotten showered and dressed!). When my little man went down for a nap in the afternoon I decided then was the perfect time to make my bread!
I found a recipe online that I used but altered it slightly as I didn’t have all the ingredients and I don’t eat dairy. The original recipe is here and the ingredients I used are below.
- 1 cup sweet potato grated finely
- 1/2 tsp sea salt
- crack black pepper
- 4 tablespoons chia seeds
- 1/2 cup coconut flour
- 8 free range eggs
- 1 tablespoon apple cider
- 1 heaped tsp baking powder
- 4 tablespoons olive oil
- 20g coconut oil
- Handful of sunflower seeds to garnish
- Preheat oven to 180 degrees
- Finely grate sweet potato and set aside
- in a blender process chia seeds (a blender, not a food processor is essential here – I discovered!) on low until like a flour and transfer to a mixing bowl
- To the chia seeds add coconut flour, baking powder, sea salt and pepper
- In your blender crack 8 eggs and add olive oil and coconut oil and blend on low for 15 secs or until fluffy
- Add eggs mixture to bowl along with sweet potato and apple cider vinegar and mix well
- In a bread loaf tin lined with baking paper (or I use a silicone mould), add your mixture and mould all the way to the sides using the back of a spoon
- Sprinkle subflower seeds on top
- Place in oven for 1 hour or until golden on top
I had some for lunch today topped with mashed avocado and sliced tomato – this is by far the best bread I’ve made. It has a great ‘bready’ texture, which might sound strange but gluten free bread tends to be really dry and most recipes I’ve tried just fall apart or need toasting first. I’m genuinely impressed with how nice this is!
I can’t wait to try it toasted for breakfast!