Sweet potatoes are used for many things these days. There’s good reason for this as they have a variety of nutrients, a great texture, and an almost sweet taste (making them great in desserts as well!) This bread is a great alternative if you’re looking for one that is gluten free, dairy free, and refined sugar free.
2 cups sweet potato, cubed & heaped
1 1/3 cups buckwheat flour
4 tbsp coconut oil
1 tsp baking powder
1 tsp baking soda
1 tbsp poppy seeds
pinch of sea salt
1. Preheat your oven to 350° while you steam the sweet potato until it’s very soft (about 15-20 minutes) set aside to cool slightly before adding to a food processor.
2. Blend with eggs and coconut oil until smooth. Add the flour, baking powder, baking soda, and sea salt processing until all is combined.
3. Add to a coconut oil greased, lined baking pan and sprinkle the poppy seeds across the top of the bread to create the crust. Bake for 45 minutes- 1 hour.
The bread is ready when a toothpick comes out clean. Enjoy this with eggs for a savoury touch or add some coconut oil and almond butter for a sweet afternoon snack.