Sweet Potato & Buckwheat Bread recipe.

Finally got round to posting the recipe for this after testing (and eating!) a few of them. ⁠

Gluten and dairy-free sweet potato bread with some plant protein thrown in for good measure. ⁠

If I'm being totally honest I'd love to spread some grass-fed butter on a slice of this but given my dairy allergy I can't so, enjoy if you do! ⁠

It's delicious with almond butter or even a bit of tahini, which I can't seem to get enough of at the moment.⁠

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Sweet Potato & Buckwheat Bread

Author: Sally Dixon

Ingredients

• 400g sweet potato mash (approx 2 large sweet potatoes)
• 300g buckwheat flour
• 30g pea protein powder (I used Nuzest)
• 170ml unsweetened almond milk
• 2 tbsp extra virgin olive oil
• 1tsp apple cider vinegar
• 2 tbsp of ground flaxseed mixed with 6 tbsp water
• 2 tsp baking powder
• 1/2 teaspoon sea salt
• 1 tbsp pumpkin seeds plus a few for topping
• 1 tbsp sunflower seeds plus a few for topping
• 2 tbsp fresh rosemary, finely chopped (optional)

Instructions

1. Preheat oven to 200 degrees.
2. Wash the sweet potatoes and place on a baking tray in the oven for 55 mins until soft and slightly oozing. Turn half way through.
3. Once cooked, remove sweet potatoes from oven and allow to cool a little before peeling off the skins and discarding (or eat them later!). Allow the potatoes to cool then mash 400g worth.
4. Reduce oven temperature to 180 degrees.
5. Combine all the dry ingredients into a mixing bowl - sieve the buckwheat flour, pea protein, baking powder, sea salt. Then add the pumpkin seeds, sunflower seeds and rosemary (if using).
6. In a seperate bowl combine the wet ingredients - sweet potato mash, almond milk, extra virgin olive oil, apple cider vinegar and ground flaxseed mixture.
7. Add the dry ingredients to the wet ingredients and mix well, making sure all the flour is mixed in.
8. Using a little olive oil grease a loaf tin all over then pour the bread mix into the tin. Smooth the mixture over to distribute evenly, top with extra pumpkin and sunflower seeds.
9. Bake for around 60-70 mins until a metal or wooden skewer inserted into the bread comes out clean.
10. Remove from oven and let it sit for 10 mins before transferring to a wire rack.
11. Store in an airtight container for up to 6 days.

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