As part of my gluten-free, dairy-free, caffeine-free (fun-free?) diet, I’ve been experimenting with exciting and just-as-good-as substitutes for some everyday favourites.
We all love bread, right? So if bread doesn’t like you, then this could be just the thing. Enter Paleo Sweet Potato Bread. Ground almonds? Good. Eggs? Good. Sweet potatoes? Gooood. This is based on food babe Madeleine Shaw’s version, but with a couple of tweaks for a bit of a twist.
This bread is very light and almost soufflé-esque in consistency and manages to feel luxurious and super filling at the same time. All of the bready satisfaction with none of the bloat. And it’s paleo and gluten-free to boot. Score.
This recipe calls for steamed sweet potatoes but I actually used some that we chucked on the barbecue over the Easter Bank Holiday weekend and the flesh had such a lovely smokey quality to it that I knew it would add a fantastic richness to the bread.
A fuss-free recipe, all you literally need to do is to whack everything together in a food processor, pop it in the oven and 1.5 hours later, you a have some lovely, light and airy loaf.
What you’ll need:
- 400g steamed and pureed sweet potatoes (or use barbecued like I did)
- 300g ground almonds (I used a mixture of dried and leftover pulp from homemade almond milk)
- 4 free range eggs
- Pinch of Himalayan pink sea salt
- 50g coconut oil, softened
- 1 tsp gluten free baking powder
- 1 tbsp pumpkin seeds
1. Whizz together the sweet potato puree, eggs and oil in a food processor.
2. Add in the ground almonds, baking powder and salt and mix until until thoroughly combined.
3. Line a loaf tin with baking parchment and pour in the potato mixture, topping with the pumpkin seeds.
4. Bake for between 1 hour 15 mins – 1 hour 30 mins.
5. When golden brown, remove from the oven and leave for an hour to cool before slicing.
A perfect loaf, packed full of goodness.
I’m always on the look for healthier versions of everyday staples, so hit me up with your favourite recipes.