DARIY FREE, GLUTEN FREE, GRAIN FREE & PALEO
If your looking for bread to accompany a soup this also does the job nicely. And after a few days of it being left out on the kitchen counter, there is nothing nicer than popping it in the toaster so those nutty scents are heightened, dolloping a bit of butter(if your feeling bold) and allowing the butter to melt and soak into the bread.. Im telling you my mouth is already watering.
A soup I would recommend with this delicious bread is my Cauliflower & nutmeg soup.
1/3 cup brazil nuts
1/3 cup cashew nuts
1/3 cup sun flower seeds
1/3 cup diced almonds
1 cup almond flour
1 tsp baking soda
1 tsp cinnamon
pinch of salt
1 tbs maple syrup
1/2 cup coconut oil
1 1/2 cups cooked sweet potato
Preheat the oven to 150 degrees celsius.
Prepare you bread tin. Melt some coconut oil and rub all over the inside of the tin. Sprinkle a little bit of coconut/almond flour into the tin and coat the sides and base. Tap out the excess coconut flour into the bin.
The fastest way to cook sweet potatoes is in the microwave. Get yourself one of those plastic roasting bags, the ones that you can throw in a load of vegetables, bang it in the oven and an hour later they come out cooked and crispy. I unfortunately mistook the freezer plastic bags as one of these and it began to melt away half way through the cooking!
For the sweet potato there is no need to go peeling it, yet! Slice it down the middle length ways but dont cut the entire way down so that its cut in half. Then make 3 or 4 incisions across the width of the potato with out slicing through it.
Turn the sweet potato over and cut through it width ways like before.
Place it in a sealed plastic bag and let it steam up in the microwave for 7-9 minutes. Depending on how deep your incisions are and how big the potato is time will vary, you just want the potato to be cooked the entire way through.
Next for the nuts & fruit. The diced almonds, dried cranberries and sun flower seeds do not need to be roughly chopped so just fire them into a medium sized mixing bowl.
Roughly chop the brazil nuts and cashews. Add these to the mixing bowl also. Stir in the almond flour, baking powder, cinnamon & salt. Feel free to add a bit of nutmeg if you like.
Give everything a good mix so all the ingredients are well distributed.
Be careful as you take the sweet potato out of the plastic bag as it will be steaming hot.
This is why I told you that there is no need to go peeling. Simply peel back the skin from the sweet potato, it will fall off, but again be careful as it is still piping hot.
You want the sweet potato to be as smooth as possible so with a masher or an electric/handheld blender mash/blitz until all the lumps are gone.
For the wet ingredients, add the eggs, maple syrup & coconut oil into a mixing bowl and beat until the eggs have turned slightly more pale in colour.
Add the sweet potato to the dry ingredients and mix thoroughly then finally add the beaten eggs. I say do this last as you don't want the heat from the potato to start cooking the eggs.
Pour the bread mix into the prepared bread tin and sprinkle with a few more diced almonds if you wish.
Pop in the oven for 45-55 minutes, or until a skewer comes out clean. The edges will brown fairly quickly so if you want to eliminate colour from the top of the bread place a sheet of tinfoil over the top 30 minutes after it has been baking.
Once turned out, leave to cool completely until it is at room temperature.