In my search for gluten-free bread recipes, I have discovered this sweet potato based one from the wonderful Hemsley sisters, who I adored right from the word go and whose “flexitarian” philosophy is close to mine.
This bread is dense – as much in terms of texture as it is with the amount of nutrition it contains. Like my happiness bread, I cut it into slices as soon as it is cold and keep those slices in the freezer, ready to take out and put in the toaster when I have a desire for bread.
The flavour is a nice mix of nutty with the buckwheat and sweet with the gorgeous sweet potato. Yum!
For 1 bread
Preparation time 10 minutes
Cooking time 45 minutes
1 medium sweet potato
110g bukwheat flour
4 tbsp of arrowroot or extra buckwheat flour
1 tbsp of milled flax / linseed
¼ tsp of bicarbonate of sodium
1 tsp of sea salt
2 tbsp of lemon juice
150g of your preferred seeds (pumpkin, sesame, sunflower, poppy…)
- Preheat the oven at 180°C or Th 6.
- Cut the sweet potato in half in the sense of its length and roast for about 45 minutes until both halves are tender.
- Peel the potato and weigh 200g of its flesh. Place in a food processor and mix until nice and smooth.
- Add in the buckwheat flour, the arrowroot, flax seeds, bicarbonate of soda, sea salt, lemon juice and mix until all the ingredients are well amalgamated.
- Put the mixture onto a board or clean kitchen surface and with well floured hand, incorporate the seeds of your choice.
- Form the shape of a log of about 20 cm long with your hands. Make a slit roughly every 1.5 to 2 cm which will be the width of each slice. That way it will be much easier to slice through the top. Choose if you want to have diagonal or straight slices across.
- Spread a few grains of salt and cook on a baking sheet covered with parchment paper for about 45 minutes.
- Let it cool a bit and cut into slices.
- Use immediately or keep slices in the freezer if you wish (up to a month).
- It’s delicious with raw butter or coconut butter, almond puree or even with dips like houmous!