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Sweet potato savoury miracle bread, gluten free, dairy free
Gluten free and dairy free, this savoury sweet potato miracle breakfast bread tastes so fantastic! Filled with seeds and spice, it is delicious however you want to eat it!
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from
4
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Course:
Breakfast
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
45
minutes
minutes
Additional Time:
15
minutes
minutes
Total Time:
1
hour
hour
10
minutes
minutes
Servings:
14
slices
Calories:
203
kcal
Author:
Kylie
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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.
Nutritional Information
Serving:
1
slice
|
Calories:
203
kcal
|
Carbohydrates:
11
g
|
Protein:
9
g
|
Fat:
15
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
11
g
|
Cholesterol:
40
mg
|
Sodium:
405
mg
|
Fiber:
3
g
|
Sugar:
2
g
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#kidgredients
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