This sweet potato bread is no side dish, it’s the star of any show. Sweet potatoes are full of fibre and antioxidants, which are vital to keeping up your gut health which in turn benefits the whole body. Save a Sunday and bake a loaf which you can then slice up and use for lunches through the week.
The recipe comes from the amazing What Luce Eats and also contains our unflavoured pureblend protein within the mix, for those who want an extra protein hit.
- 600g sweet potato (peeled and cut into chunks)
- 3 spring onions (chopped)
- 30g Pureblend
- 60g gram flour
- 100g spelt flour
- 1 teaspoon of garlic granules
- 2 tablespoons of ground flaxseed
- 1 tablespoon of chia seeds
- 40g oats plus 1 tablespoon more for topping
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoons of chilli flakes
- 1 teaspoon of oregano
- 50g sun-soaked tomatoes (chopped)
- 2 teaspoons pumpkin seeds
- 2 teaspoons of sunflower seeds
- In a large saucepan of boiling water cook the sweet potato chunks for 15 minutes on a high heat until soft.
- Meanwhile combine the chia and flaxseeds and add 6 tablespoons of water. Put to one side.
- Drain and add to a blender and blend until a puree is formed.
- Next preheat oven to 180c and grease or line a loaf tin.
- In a mixing bowl combine the protein powder, gram flour, spelt flour, oats, garlic, salt, black pepper, paprika, baking powder, chilli flakes and oregano.
- Add the sweet potato puree and the chia/flax eggs. Combine.
- Fold in the spring onions and sun-dried tomatoes before emptying the mixture into the loaf tin.
- Flatten down and then scatter the pumpkin, sunflower seeds and tablespoon of oats.
- Gently press them into the loaf, before placing it in the oven for 55 minutes to cook.
- Allow to cool slightly before removing from the tin and slicing.