Sweet potato bread
Sweet potatoes are a healthy low GI vegetable high in beta-carotene, the precursor
to vitamin A – important for eye and skin health. They make the most magnificent
breads and are delicious caressed with a little rosemary or fresh thyme.
Makes 1 loaf
Ingredients
450g grated raw sweet
potato with the skin,
plus extra for garnish
4 organic eggs
1 teaspoon sea salt
60ml (¼ cup) extra
virgin olive oil
300g (3 cups) almond meal
2 teaspoons gluten
free baking powder
hint of rosemary, sage or thyme
Notes and inspiration: Toast
slices of the bread and drizzle
with almond butter or top
with smashed avocado.
Method
1. Preheat your oven to
160°C fan-forced.
2. Combine sweet potato, eggs,
salt and olive oil into a bowl.
3. Add the almond meal and
baking powder and mix well.
4. Line a loaf tin with baking paper
at the base and the sides.
5. Spoon the mixture into the loaf tin.
6. Decorate the bread with shavings
of sweet potato drizzled in a little
olive oil and sea salt over the top.
7. Bake for 1 hour until
cooked through.
8. Remove from the oven and
allow to rest in the tin for 1 hour
before removing from the tin.
9. Cool and enjoy.
These recipes are from Teresa Cutter’s new plant-based cookbook Earth To Table ($49.95). Pre-order available now. Official release scheduled for early October.
Teresa Cutter
Founder of The Healthy Chef, Teresa is an author, nutritionist and classically trained chef. You can find more tips and recipes on
her website, Healthy Recipes App, eBooks, Facebook and Instagram.
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