Savoury sweet potato loaf (GF)

I must admit that when it comes to baking, savoury isn’t really my go-to. I guess it is because I prefer the sweet satisfaction of creating something from scratch as it reminds me of my childhood baking with my grandmother. This sweet potato savoury loaf is a delicious, nourishing and satisfying option for breakfast with avocado or peanut butter.

This savoury loaf was a result of a little throw-together utilising organic sweet potatoes that I currently have in abundance as well as some chilli and coconut seasonings I was kindly sent from the team over at Pickld. All the seasonings are completely natural, gluten-free, preservative-free and of course vegan. Interestingly, their seasonings also comprise of fermented, dried lentils which adds the most divine texture and flavour as well as a good dose of prebiotics.

We all know my love of sweet potatoes and I always purchase them certified organic as conventional ones- as with all root vegetables, are heavily sprayed to prevent them from sprouting. So when the local supermarket had them on sale, I of course, stocked up like a zombie apocalypse was going to happen and now my pantry is rather full. I decided to steam one up and add it to this savoury bread.

The other main ingredient is buckwheat. As always, I mill my own flour using organic activated buckwheat purchased in bulk as it is much more economical and fresher. Buckwheat is mostly known to be a gluten-free grain however it is technically a seed that is high in complete protein (contains all the essential amino acids), resistant starch, manganese, magnesium and fibre. I often use buckwheat flour in my baked goods for these reasons!

RECIPE:

1 cup mashed sweet potato*

1.5 cups of buckwheat flour

1 TBSP tapioca flour

1.5 TSPN baking powder

1/4 cup coconut flakes

2 TBSP flaxmeal

1/4 cup olive oil

1 cup of oat milk

1 TBSP apple cider vinegar

2 TBSP Pickld coconut seasoning + extra for topping

2 TSPN Pickld chilli seasoning

1 TBSP activated buckwheat

1. Mix the oat milk and apple cider vinegar in a bowl and set aside. This is “buttermilk”.

2. In a large mixing bowl, add the buckwheat flour, tapioca flour, baking powder, Pickld coconut seasoning, coconut flakes and flaxmeal.

3. Add the “buttermilk”, sweet potato, olive oil and mix well.

4. Add the mix to a lined loaf pan. Sprinkle with Pickld chilli and coconut seasoning as well as whole buckwheat.

5. Bake at 190c for 35 minutes. Let it cool for 5 minutes before removing from the tin and slicing. This is so delicious with a slather of vegan butter!

NOTES:

❂ If you do not have buckwheat flour, you could replace it with quinoa/millet flour however the taste would define those grains more. If you’re not gluten free/ coeliac then I would recommend spelt flour.

❂ Although I haven’t tried it yet, I think substituting the sweet potato with pumpkin would be devious too!

❂ I understand that not everyone has these delicious Pickld seasonings however I’d recommend substituting with toasted desiccated coconut mixed with cinnamon and perhaps, even cardamon!

❂The vegan butter we use (sparingly) is Nuttelex “Buttery”.

As usual, let me know what your thoughts are if you make this recipe.

Much love,

Di ♡

“It’s not who I am underneath but what I do that defines me.”- Bruce Wayne.

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