Sweet Potato, Date and Hazelnut Loaf
serves 10 prep 10 minutes Cooking time 1 – 1 1/2 hrs
Ingredients
- 1 cup Sweet Potato mash I whole roasted mine, then chilled, then mashed
- 1/2 cup Linseed Meal or LSA
- 1 cup Buckwheat Flour
- 1 cup Almond Flour
- 1/2 cup Dessicated Coconut
- 1/2 cup Rapadura Sugar + extra for topping
- 2 tsp heaped Baking Powder
- 1/2 tsp Bicarb Soda
- 1/2 cup Chopped Dates
- 1/4 cup chopped Hazelnuts +extra for topping
- 1 tsp Cinnamon
- 4 Eggs
- 1/2 cup oil I used a mix of Macadamia, coconut and olive oils
- 3/4 cup Coconut Quench or coconut milk
- Coconut flakes for topping
Instructions
- Preheat oven to 140C (fan forced) and line a loaf tin with silicone paper
- In a bowl combine the linseed meal, buckwheat flour, almond meal/flour, coconut, rapadura sugar, cinnamon, baking powder, bicarb soda and give a quick stir to combine.
- Then add the chopped dates, hazelnuts and stir to incorporate.
- In a separate bowl combine the eggs, oil and coconut quench or coconut milk. Whisk until full emulsified together.
- Add the wet ingredients and the sweet potato mash into the dry and stir until just but fully combined.
- Spoon into the lined loaf tin, place on the middle rack of oven and bake for 1 1/2 until skewer comes out clean.
- Keep wrapped in an air tight container for 1 week or slice wrap and freeze.
Notes
- Linseed meal, buckwheat flour and rapadura sugar can be found at health food stores, selected super markets online.
- coconut flakes can be substituted with some shredded or dessicated coconut.