Golden Sweet Potato Bread
As much as I love myself some banana bread, sometimes it’s nice to change things up. I don’t know about you but I have been loving sweet potatoes lately. Either eating them roasted with toppings, sweet potato toast, or just straight up fries. It is probably one of the most versatile food out there!
Like I mentioned in my last post, I have been on a bread franzie lately. Combining combinations that may go together, and making them healthy so I don’t feel bad for indulging on a couple slices. It’s great that you can add in healthy fats and great sources of protein without even knowing that they are there, unless you want to taste them! Such as nuts and seeds, I'm always finding ways to add hemp seeds or pumpkin seeds since they are so high in protein. Also sneaking in some secret veggie, like zucchini, adds in a whole other element of veggie power! More nutrients to fill this bread up, so it can be your actual meal. And last my certainly not last, turmeric to make this bread nice and golden. Not only does it add a beautiful color, it adds great natural benefits as well. Turmeric is the best natural remedy for inflammation, so eat this earthy root up!
Baking has always been one of my favorite things to do, so I don’t mind making them once, maybe twice a week. And this bread has so many warm flavors, it filled my house with the smells of fall. If you know me, you’ll know my love for fall time and how I don't mind celebrating it year around.
This bread is filled with simple and nourishing plant-based ingredients. No refined sugars, processed flours, or oils to weigh this bread down! So slice this up, warm it, slather on some almond butter, grab your cup of matcha and relax knowing how healthy this bread is :)
Yield: 8 slices
Vegan and Gluten Free
Prep time: 10 minutes Total time: about 70 minutes
2 tbsp ground flax + 5 tbsp water
2 ½ cups oats, I use Coach’s Oats ground up
2 tbsp baking powder
2 tsp cinnamon
2 tsp turmeric
½ tsp nutmeg
½ tsp ground ginger
1 ½ mashed sweet potato puree (about 2-3 small to medium sized sweet potatoes)**
¼ cup pure maple syrup
2 tbsp coconut sugar (add more to make sweeter)
½ cup almond milk, or any other unsweetened plant based milk
1 tsp apple cider vinegar
½ tsp vanilla
½ cup almond butter
2 tbsp hemp seeds
2 tbsp pumpkin seeds
1 cup grated zucchini
Preheat oven to 350 F. Then add ground flax and water to a small bowl to form “egg.”
In another bowl combine all dry ingredients until completely mixed together.
Using yet another bowl, combine all wet together. Slowly had in dry to wet until a thick batter is formed
Pour out into greased loaf pan and top with pumpkin seeds.
Bake for 55-65 minutes or until a toothpick comes out clean.
Carefully take out and let cool completely on a wire baking rack.
**To make your life a lot either, roast your sweet potatoes the night before with dinner, or even in the morning while you're breaking your breakfast. Wash and prep sweet potatoes. Then carefully poke holes all around sweet potatoes to let steam. Bake at 400 F for 50-60 minutes until smooth and a slight caramel oozes from the tatter. Sounds gross but this sweet goodness is everything.
As always, let me know what you think if you try this recipe!