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Sweet potato bread with buckwheat flour

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Ingredients for 1 servings:

  • 1 large sweet potato(s)
  • 110 g buckwheat flour
  • 4 tsp arrowroot flour or potato, corn or tapioca starch
  • ¼ tsp cream of tartar baking powder
  • ½ tsp sea salt
  • 3 tsp lemon juice or apple cider vinegar
  • 60 g sunflower seeds, pumpkin seeds and sesame
  • 1 tsp flaxseed

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

gluten-free, to-go

Preheat the oven to 200°C. Peel the sweet potato, quarter it, and cut it into 0.5 cm wide pieces. Cook the sweet potato in a pot with a little water for 10-15 minutes. Then mash it with a fork or potato masher. Let the mash cool briefly. Add the remaining ingredients to the mash and knead it into a dough with your fingers. Shape the dough into a baguette and bake for 40 minutes. Approximately 400 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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