Bread with sweet potatoes

Ingredients for 1 servings:

• 2 m.-sized sweet potatoes
• 450 ml water
• 250 g buckwheat flour
• 250 g millet flakes
• 100 g ground flaxseed
• 70 g pumpkin seeds, ground
• 100 g sunflower seeds
• 2 tbsp psyllium husks
• 8 g salt
• 1 tbsp cream of tartar baking powder
• 1 tsp coconut oil, for the mold
• some buckwheat flour, for the form

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

vegan, gluten-free, wholesome

Blend the millet flakes into flour in a blender and place in a large bowl. Add the buckwheat flour, ground flaxseed, and ground pumpkin seeds, as well as the whole sunflower seeds, psyllium husks, salt, and baking powder. Mix all dry ingredients well. Peel the sweet potatoes, cut them into chunks, and blend them with the water in a blender. Add the blended sweet potatoes to the dry ingredients in the bowl and mix well. The mixture should not be too runny. Grease a loaf pan with coconut oil and dust with buckwheat flour. Pour in the batter and spread evenly. Bake at 175°C (350°F) for about 50-60 minutes. Notes: The amount of water varies depending on the size of the sweet potatoes. The bread will be very moist and delicious, with a slight sweetness from the sweet potatoes. If you want to make a sweeter “breakfast bread,” blend 5 dates with the sweet potatoes. I like to freeze the bread (sliced ​​and with parchment paper between each slice) and defrost it slice by slice in the toaster. It’s also delicious warm and toasted.