Cinnamon & Chocolate Chip Sweet Potato Loaf
This sweet loaf has a really special ingredient that may sound a little strange, but it's a total game changer
Sweet potato is loaded with nutrients and so much plant based goodness, and it seems a shame to only use it in savoury recipes. This recipe is perfect for any banana bread lovers out there and would be an ideal bake for afternoon tea with friends or family. You could even add in extra special ingredients like chopped hazelnuts for something more!
- Contains Nuts
Ingredients
- 7oz gluten free flour
- 1 sweet potato
- 5 tbsp maple syrup
- 1 tbsp of flaxseed, 4 tbsp of water to make flaxseed egg
- 4 tbsp coconut sugar
- 4 tbsp rapeseed oil
- 2 tsp cinnamon
- 2.1oz dark chocolate chips
- 1 tsp vanilla extract
- 3.5oz almond milk
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- A pinch salt
Instructions
Step 1
Pre-heat the oven to 150 degrees celsius
Step 2
Peel the sweet potato and cut into cubes. Steam cook for around 10 minutes or until soft. Allow to cool
Step 3
Mix the flaxseed together with the water. Allow to sit and thicken up
Step 4
Place the steamed sweet potato in your food processor and blend on the puree setting until smooth
Step 5
Add the maple syrup, coconut sugar, oil and vanilla to the food processor and blend again until smooth
Step 6
Sift the flour into a mixing bowl and add the cinnamon, baking powder, bicarbonate of soda and pinch of salt
Step 7
Stir in the sweet potato mixing and flaxseed mixture
Step 8
Gradually stir in the almond milk. Mix together really well. Then fold in the chocolate chips
Step 9
Line or grease a loaf tin and pour the mixture into it
Step 10
Bake in the oven for 30-40 minutes. Poke a knife through the centre of the loaf, when it comes out clean it means the loaf is cooked
Step 11
Allow to cool completely before removing from the loaf tin and cutting into slices to enjoy