After the brownie experiment all I could think of is how the hell I can have more sweet potatoes in my life in the form of baking.
So, I decided to play.
And that’s how this savory GF bread was born.
I will say that it has more of a consistency like banana bread, not so much a standard dry wheat kinda thing.
But it’s BOMB.
I especially love it with homemade pesto, hummus, or cauliflower hummus.
It’s a great option for a nutrient rich brekkie, especially once you stack it up with all the yummy toppings.
Ingredients
1 C organic sweet potato
1/8 C tahini
1/4 white onion
2 – 3 cloves garlic
1/4 C vegetable broth (click here to make your own)
*You can also sub veggie broth with a smaller quantity of oil if you want
1/3 C oat flour
1/8 C fresh parsley
Hemp seeds
Ground cumin
Ground coriander
Ground paprika
Ground garlic
Sea salt
Instructions
1. Preheat the oven to 350 F.
2. Boil sweet potato until soft. Drain, and let it cool.
3. In a frying pan, heat up 1/4 C veggie broth with 1/4 white onion, 2-3 cloves garlic. Spice with ground cumin, ground coriander, ground paprika, and sea salt to your liking. This will be blended, so no need to dice anything up too small. Cook until strong aroma occurs.
4. Once the sweet potato is cooled, and spices are cooked- then add them both to a food processor with 1/8 C tahini and fresh parsley. Blend until creamy and smooth.
5. Add creamy mixture to a mixing bowl, and stir in 1/3 C oat flour. Option to add more spices if needed.
6. Once mixed evenly, add to a bread pan, and sprinkle hemp seeds on top.
7. Bake for about 30 mins (might need longer).
ENJOY!