Sweet Potato Bread – sugar free, dairy free

I made this as a cake last week-end to take to H’s cousins’ home. It turned out a bit dense, and even the lemon zest cream cheese icing didn’t quite turn it into what I was hoping for. It was too bread-y, and not cake-y enough. I thought it would work better as a loaf, eaten for breakfast or goûter with some yoghurt, butter or cream cheese spread on it. And voilà, it does.

I used sweet potato, but I’m guessing butternut or pumpkin would work equally well. Last week I made it with butter as I was straying from my diet, but this week I went back to dairy-free and used rapeseed oil instead.

Originally inspired by a recipe on Happy Sugar Habits, I tweaked this a bit to fit with my diet and what I had in the cupboards.

Ze loaf

Ze loaf

Sliced

Sliced

With plain yoghurt from the farm

With plain yoghurt from the farm

Sweet Potato Bread

Combine dry ingredients:

  • 1 ½ cups flour (I used a mix of spelt and wheat)
  • ¾ cups desiccated coconut
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • spices (I used allspice, ginger and cinnamon)
  • pinch salt
  • raisins (or walnuts, pecans, etc.)

Whisk wet ingredients:

  • 2 eggs (beaten)
  • 3 Tbsp rapeseed oil
  • 4 Tbsp coconut cream

Add wet to dry ingredients and beat together. Mash in:

  • 1 cup sweet potato (baked and mashed)

Press into an oiled and floured loaf tin and bake at 180°C for 45-55 minutes.

This is just for me and I think it will stretch for about 3 breakfasts – I awake ravenous from a night of nursing the Miniature Night Master.

This little girl likes eating  peanut butter off rice crackers for breakfast.

This little girl likes eating peanut butter off rice crackers for breakfast.

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