First off I’d like to send a huge thank you to all of my followers. You guys have been going strong with me for a while and I appreciate you keeping up with my stories and recipes (even in the times when I completely neglect my blog space).
Today I have a brand new recipe for you–one that was pretty fun to experiment with because it marks my first encounter with coconut sugar. If you are like me and have never used coconut sugar before, here’s what you should know:
- It has a mild sweetness with a carmel-like flavor
- You can use it in any recipe in place of regular sugar at a 1:1 ratio
Pretty simple, right?
Now, on to the gluten free sweet potato bread. I realize some people aren’t fans of sweet potato. There’s like a war between sweet potatoes and pumpkin. And that’s ok. You can substitute pumpkin for the sweet potato. So let’s get to it!
What you need:
- 1 egg
- 2 1/2 cup Oats, ground into flour (it took me about 3 cups of oats to get 2 1/2 ground oat flour)
- 2 tsp Baking Powder
- 2 tsp Cinnamon
- 1/2 tsp Salt
- 1/4 tsp Nutmeg
- 1 1/2 cup Mashed Sweet Potato Puree (it took me 3 medium potatoes to get 1 1/2 cups of mash)
- 1/2 cup coconut sugar
- 1/2 cup Coconut milk (or any kind of milk)
- 1 tsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 1/4 cup Almond Butter (or any kind of nut butter)
What you do:
- Preheat your oven to 350F.
- Combine all dry ingredients in a medium bowl and stir well.
- In a delegate bowl, combine the Sweet Potato Mash, Almond Butter, Coconut Milk, Egg, Coconut Sugar, Vanilla Extract, and Apple Cider Vinegar.
- Mix until everything is well incorporated.
- Add in the dry ingredients.
- Gently stir until well combined.
- Pour the batter into a greased loaf pan and bake for 40-50 minutes, or until a toothpick comes out cleanly.
I had mine warm with a little butter and I absolutely loved it. I think I’ll keep this in heavy rotation for a while.
Love you guys! ❤️