Tuesday, August 27, 2013

Sweet Potato Breakfast Bread

I know how hard it can be to squeeze breakfast into busy mornings, or have healthy snacks for extra-busy afternoons. This fits the bill for both. It has a hint of sweetness, but lots of flavor from the sweet potatoes. Plus, it is so quick and easy that even little ones can take part in making this.
Sweet Potato Breakfast Bread 1/2 cup coconut oil, melted 1/4 cup canola oil 1 1/4 cup coconut palm sugar 3 Tablespoons ground flax seeds mixed into 9 Tablespoons water 1 (15 ounce) can sweet potato puree, or 2 cups pureed mashed sweet potatoes 2 cups whole wheat flour 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 Tablespoon apple cider vinegar 1/2 cup chopped pecans 1. Preheat the oven to 350 degrees. 2. In a large bowl, combine coconut oil, canola oil, sugar and flax seeds, whisking just to mix. Add sweet potato puree and gently incorporate. In a separate bowl, combine flour, baking powder, nutmeg and salt. 3. Slowly add the flour mixture to the oil mixture, making sure that it is free of any lumps. Add the apple cider vinegar and pecans, blending completely. 4. Line two loaf pans with parchment paper. Spoon 1/2 of the mixture into each prepared pan and bake for 20 minutes. Allow to cool briefly before removing from the pans.

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