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Gluten free delicious sweet potato bread

I believe food should always be a celebration. A celebration of flavour, colour, abundance, texture, ingredients and nutrition. When we celebrate our food as more than just ‘fuel’, we become more conscious and engaged in the way we eat and, as a result, our bodies absorb and reap the benefits of the nutrition in the meal.

The recipes I create these days generally come about from looking at the leftovers in my fridge and pantry and finding a way to celebrate them. Little strands of herbs, bits of onion, some sad looking veggies crying out in my fridge drawer to be eaten, the last spoonful of the tahini jar. Basic ingredients, ready for a little splash of creativity, to make them something great. It’s a simple philosophy ensuring not only there are delicious meals to eat, but also that in the process there is minimal waste in our kitchen and we always appreciate the food on our table.

Today as I share this recipe, I’ll acknowledge its dedication to the sweet potato that I’d bulk steamed hoping Elke would go nanas for them but has decided this week that sweet potato is a no go (joys of 14 month olds hey – it will pass though) so I’ve mashed them and recreated into this loaf.

We’ve baked this loaf several times before and I just love it so much each time. I’d recommend baking it in a solid loaf tin rather than silicon as the dough is heavy the and silicon won’t hold it well. Other than that go get creative in your kitchen and celebrate the food we so fortunate to have at our fingertips!

 

SWEET POTATO BREAD

Serves 12-14

Gluten free : Dairy Free : Grain free : Sugar Free : Paleo : Vegetarian

2 cups (500g) sweet potato mash (approximately 700g raw peeled sweet potato)

1 cup olive oil

8 free range eggs

2 teaspoons apple cider vinegar

1 1/2 cups almond meal

1 cup buckwheat flour

1/2 cup coconut flour

1 teaspoons baking soda

1 tsp baking powder

1 teaspoon sea salt

Preheat oven to160C and line a 14x26cm loaf tin with greaseproof paper.

Combine sweet potato mash, olive oil, eggs, and vinegar in a mixing bowl or food processor and beat until smooth.

In a separate bowl, sift together dry ingredients .

Add wet to dry and mix.

Pour into lined loaf tin and bake for 60 minutes in the base of the oven (so the top of the loaf doesn’t burn). Then cover with foil and bake a further 45 minutes.

Remove from oven and allow to cool.

When completely cooled, remove from tin, slice and serve.

Best stored in the fridge up to 1 week and freezer up to 4 weeks.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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