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.
Sweet potato and goodness stuffed spring rolls
Sweet potato baked donuts
Sweet potato, bacon and leek quiche
Sweet Potato and Quinoa salad
Sweet potato macaroni and cheese - a healthy orange cheesy pasta
Sweet potato gingerbread
Sweet potato and apple fritters
sweet potato bake with maple and bacon
5 ingredient sweet potato and broccoli medallions
Sweet potato choc chip muffins
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.
- 1 medium sweet potato – approx 300 grams, peeled and grated
- 1.5 cups pepitas
- 1/2 cup sunflower seeds
- 1 cup raw cashews
- 1 tbsp carraway seeds
- 2 tbsps sesame seeds
- 1 tbsp fennel seeds
- 1 tsp paprika
- 1 tbsp baking powder
- 3 eggs
- 2 spring onions, finely chopped
- 2 tbsps pepitas
- 2 tbsps sesame seeds
- 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.
Serving Size:1 slice
Amount Per Serving: Calories: 203 Total Fat: 15g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 40mg Sodium: 405mg Carbohydrates: 11g Fiber: 3g Sugar: 2g Protein: 9g