This Sweet Potato & Coconut Bread Recipe produces a filling, healthy bread that can be enjoyed as a snack or a delicious accompaniment to soup. It has a range of flavours that bounce between Coconut and Sweet Potato giving this recipe a uniquely Caribbean flavour. Although very filling, this recipe is naturally gluten free meaning that it won't bloat you out and perfect for those with a gluten intolerance. Naturally moist and a great snack if you're on the move.
Equipment
- Chopping Board
- Sharp Knife
- Food Processor
- Small Loaf Tin
- Oven
Ingredients
- 3 x medium Sweet Potatoes
- 3 x Eggs
- 1 x tsp Baking Soda
- ½ x a squeezed lemon (juice)
- ½ x tsp Sea Salt
Method
- Pre-heat oven to 180°C
- Roast the sweet potatoes in the oven in their skins for about half an hour. When they are cooked, the skins will just slide off
- After the skins have been removed, chop up the sweet potatoes them up a bit
- Add all ingredients into the food processor and whizz them up for a couple of minutes
- Tip the mix into a small loaf tin with a tin liner
- Bake for 60 minutes in the centre of the oven.
Benefits description
The main ingredient in this recipe, Sweet Potato, has a little bit of an edge on regular white potatoes. They contain 400% of your Vitamin A requirements, more Vitamin C and fibre than white potatoes but less carbs and calories. The Coconut flour adds more fibre, protein and beneficial fats which makes this gluten free bread a fibre powerhouse and very good for bowle health. The Eggs in this bread give quite a good portion of protein so this would be a great snack to have on a long hike.
