Sweet Potato and Seed Bread
- Inspired by Hemsley & Hemsley, this is a staple to substitute when you want a piece of bread for an open sandwich, a ploughman’s lunch with soup or at breakfast. Freeze in individual slices wrapped in cling film or parchment paper. Very filling
- Makes 7-8 servings
- 60 minutes to bake sweet potato
- 10 minutes to prep and 40 minutes to bake
- 200g of cooked mashed up flesh from a sweet potato (usually about 1 large potato)
- I put a whole sweet potato in the oven when I’m cooking something else, let it cool, scoop out the flesh, mash it with a fork and weigh out 200g and either use it then or freeze it. The recipe works best when you measure the 200g. If you have excess then freeze it separately and put the weight on the bag
- 110g buckwheat flour
- 1 tbspn ground flaxseed
- 1 heaped tbspn arrowroot
- ¼ tspn bicarbonate of soda
- ½ tspn of salt
- 2 tbspn lemon juice
- 60g pumpkin seeds
- 60g sunflower seeds
- 60g sesame seeds
- 75g raisins (optional and you can use other dried fruit too)
- Get out all your equipment - Mixing Bowl, Scales, Tablespoon, Teaspoon, Sieve, Baking tray lined with parchment paper
- Set your oven onto 180 degrees C
- Weigh out the 75g raisins into a dish or glass measuring jug and cover with boiling water
- Sprinkle a little buckwheat flour on your work surface for later
- Weigh into your mixing bowl 110g buckwheat flour, the heaped tablespoon of ground flaxseed, the heaped tablespoon of arrowroot, quarter teaspoon of bicarbonate of soda and half teaspoon of salt. Give it a stir to mix through the dry ingredients.
- Then add the mashed sweet potato and two tablespoons of lemon juice. Use your tablespoon to give it all a really good mix until you have a nice smooth consistency. I tend to use the back of the spoon to blend the flour into the sweet potato.
- Put the mixing bowl back on your scales and weigh in the 60g of pumpkin seeds, 60g of sunflower seeds, 60g of sesame seeds and drain the raisins and add too.
- Again use the back of your spoon to combine the seeds and raisins into the dough.
- Shape into a loaf on the lightly floured work surface and make shallow cuts along the top which will help you portion it into slices when it is cooked.
- Bake for 40 minutes until nicely golden.
- Leave to cool before slicing – it will break apart if you try and slice it when it is still warm.
Recipes Copyright of Sarah Shay and Eat Real and Heal
Recipe: Gluten Free Sweet Potato and Seed Bread