Postpartum Recipe | Sweet Potato & Almond Bread
Ingredients
- 3 eggs 110 g (1/3 cup) unprocessed honey
- 125 ml (1/2 cup) extra-virgin olive oil
- 200 g (2 cups) almond meal
- 60 g buckwheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon bicarbonate of soda
- a pinch of unrefined salt
- juice of 1/2 small lemon
- 2 tablespoons chia seeds
- 45 g (1/2 cup) walnuts, cut into small chunks
- 300 g sweet potato, cooked and mashed to a puree
Instructions
1. Preheat the oven to 160C fan-forced.
2. Place the eggs, honey, olive oil, almond meal, buckwheat flour, cinnamon, vanilla, bicarbonate of soda, salt and lemon juice in a high-powered blender. Stir with a spoon first, and then process on high until everything is combined and the mixture becomes a thick paste.
3. Pour into a bowl and fold in the chia seeds, walnuts and sweet potato until just combined (don’t over mix). Set aside for 10 minutes.
4. Liberally oil a 20 cm x 10 cm bread tin. Spoon the batter into the tin, tapping the bottom on the bench to even out the mixture.
5. Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.
6. Place on a cooling rack to cool completely, before storing in the fridge in an airtight container, or freezing. Toast slices for an easy breakfast.
Source: womenshealth.com.au
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