Allergy-Free Sweet Potato Bread
Nutrition
Calories: 115.64 kcalCarbohydrates: 18.51 gProtein: 2.15 gFat: 3.82 gSaturated Fat: 0.3 gSodium: 212.99 mgFiber: 1.81 gVitamin A: 0.1055 IUCalcium: 9.25 mgIron: 0.51 mg
Ingredients
- 1 medium sweet potato
- 2 tbsp flaxseed ground or 2 eggs
- 2/3 cup water
- 1/4 cup maple syrup optional
- 1/4 cup safflower oil
- 1/2 cup water
- 1 cup rice flour
- 1-1/2 cup barley flour
- 1 tsp baking soda
- 1 tsp corn-free baking powder
- 1-1/2 tsp ground cinnamon
- 1 tsp sea salt
Instructions
- Bake the sweet potato in a preheated 400°F oven for 30 to 35 minutes, or until tender. Let cool, remove the flesh from the skin, mash the flesh, and set aside.
- Preheat the oven to 350°F.
- Boil the flaxseed in 2/3 cup water for 3 to 5 minutes, or until it is the consistency of egg whites (omit this step if using eggs).
- Cream the flaxseed mixture or eggs with the maple syrup and oil in a large bowl until smooth and creamy.
- Add the sweet potato and 1/2 cup water to the flaxseed or egg and maple syrup mixture. Blend well.
- Sift together the remaining ingredients and add to the liquid mixture. Stir just enough to blend the ingredients (mixing too long will make the batter tough).
- Pour the mixture into an oiled and floured 9-by-5-inch loaf pan and bake for 45 minutes. The bread is done when a knife inserted into the center comes out clean.