Vegan Sweet Potato Bread
This is the most satisfying, delicious and versatile bread that is vegan and super low in sugar. The recipe is adapted from Paleo Running Momma. If you haven't visited her site, it is a must in your rotation. (Link below).
Enjoy this bread as a snack, as your sandwich bread or with a little honey for a dessert. It is savory enough to enjoy with a hearty main meal of veggies too.
4 flax eggs (see below) *
1/2 cup mashed sweet potato
5 tbsp organic coconut oil melted and cooled to almost room temp
1 tsp pure maple syrup or raw honey
1 tbsp raw apple cider vinegar
1 cup + 5 Tbsp blanched almond flour
3 Tbsp coconut flour
1/4 cup tapioca flour
1/3 cup pecans or walnuts
1 tsp baking soda
1/2 tsp plus a pinch of fine grain sea salt
Preheat your oven to 350 degrees and line an 8 x 4" loaf pan*** (medium) with parchment paper
In a large mixing bowl whisk the eggs with the mashed sweet potato until smooth. Whisk in the coconut oil, honey or maple and vinegar until combined (don't over-beat)
In a separate medium bowl, combine the almond, coconut, and tapioca flours, baking soda, and salt.
Slowly and carefully mix the dry ingredients into the wet ingredients, without over-mixing the batter - mix until just moistened.
Transfer the batter with a rubber spatula into the parchment lined loaf pan, and bake in the preheated oven for 1 hour (you can check around 50 minutes - the top of the loaf should be nicely browned and a toothpick inserted in the center should come out totally clean.
Allow the loaf to cool for about 10 minutes in the loaf pan, then transfer (grabbing both sides of parchment paper) to a wire rack to cool for at least 1-2 hours before slicing.
Store leftovers in the refrigerator, tightly wrapped in plastic or parchment paper, and enjoy! This bread is great toasted with nut butter, pastured butter, with eggs, or even as a sandwich bread
*Flax eggs: Mix 1 tbsp flax meal and 3 tbsp water for each egg. So this recipe will use: 4 tbsp flax meal and 3/4 cup water. For more texture you can split the eggs and do half flax meal and half chia. Chia eggs are made with the same measurement- sub the 1 tbsp flax meal for 1 tbsp chia with 3 tbsp water per egg. Mix the water and either the chia or flax well and let sit for about 3 minutes to thicken.
Please visit and enjoy Paleo Running Momma for this original recipe and so many more delicious recipes.