So I wanted to create a bread that was full of flavour, grain free and gluten free and dairy free. I'm calling it sweet potato miracle breakfast bread because after the number of attempts it took to make it...it's a miracle that there is bread at all!
This bread bakes nicely, is easy to make and freezes well in slices. I like to retoast the slices in a sandwich press after defrosting, as it helps bring out the crunchy nutty flavour.
I have made lots of things with my favourite veggie (sweet potato) over the years I've been running Kidgredients, and the main reason for that is it is seriously the most versatile ever veggie, it works in savoury or sweet options and it can be used in so many ways! Steamed, baked, fried, mashed, grated...the list goes on.
- 3 ingredient sweet potato flatbreads, bendy and versatile
- Sweet potato, broccoli and carrot tortilla quiches
- Sweet potato choc chip muffins
But back to that miracle bread. I think one of the hardest things about being gluten free is if you previously could eat gluten...then all the gluten free breads etc taste weird. That's why I've done this loaf, it is entirely different so there are none of the expectations of bread.
It's jampacked with flavour too and crunch! The seeds really help to create the savoury base for the "bread". Just think: getting this much veg into the kids at breakfast means the pressure is off a little for the rest of the day.
Serve it with bacon and eggs, smoked salmon and poached eggs, or eat it slathered with butter or even peanut butter. It's perfect for a savoury breakfast or an afternoon pick-me-up. Don't try to put this in your regular toaster as it tends to burn a little quickly.
Sweet potato savoury miracle bread, gluten free, dairy free
Ingredients
Bread
- 1 medium sweet potato – approx 300 grams peeled and grated
- 1.5 cups pepitas
- ½ cup sunflower seeds
- 1 cup raw cashews
- 1 tablespoon carraway seeds
- 2 tbsps sesame seeds
- 1 tablespoon fennel seeds
- 1 teaspoon paprika
- 1 tablespoon baking powder
- 3 eggs
- 2 spring onions finely chopped
Topping
- 2 tbsps pepitas
- 2 tbsps sesame seeds
Instructions
- Process the cashews until fine in a food processor
- Add the eggs and baking powder and process until smooth.
- Add the seeds, spices and spring onions and blitz until the pumpkin seeds are coarse (it takes about 30 seconds).
- Add the grated sweet potato to a large bowl and pour the mixture from the food processor over it.
- Mix until everything is wet.
- Pour into a lined loaf pan (or I used a silicone one).
- Push the batter to the edges, then top with the extra seeds.
- Bake at 180 degrees celsius for 45 minutes.
- Remove from the oven and cool in the pan for 15 minutes.
- Transfer to a wire rack to keep cooling. DO NOT CUT UNTIL COLD.
Rebecca says
Made this yesterday and it was delicious! The only issue is that the batter was not runny enough. There was definitely no "pouring". I followed the recipe exactly, so I'm thinking that it was because I buy free range eggs which tend to be smaller. Next time I'll try adding 4 or 5 eggs. It was just a bit more dense than what it was probably supposed to be.
I toasted it this morning under the grill and served for breakfast with margarine and it was a hit. My 3 yo loved it! Can't believe he ate vegetables for breakfast and thought it was delicious! He kept calling it "cake".
Kat says
Could I use ground up oatmeal instead of cashews????
Kylie says
I've never tried it, but I assume you could!
Sophie Strong says
Can I substitute the pepitas for anything? I don’t have enough on hand. Was thinking cannellini beans?
Kylie says
They might work! Not sure, I've never really swapped them before.
Kim Torzsa says
I'd love to make this sweet potato bread for the children in my childcare centre.
But as we are a nut free centre is it possible to substitute the cashews to make it nut free.
Thank you. Your recipes are fantastic
Kim
Kylie says
You could try chickpeas? I'm not sure if they would work though!