Dairy-Free and Grain-Free

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OH! How I love the INCREDIBLE Sweet Potato!! 🥰 My favorite vegetable…naturally sweet and packed with nutrients such as fiber, vitamins A and C, and one of the best sources of the antioxidant beta-carotene and healthy carbohydrates. I just can’t get enough of this superfood and I enjoy them all year long, not just in the fall or winter. They are tasty on their own. Usually, I bake several at a time in the oven to reheat and enjoy throughout the week. They are versatile and can be used in pies, waffles, pancakes and also in savory meals such as soups, stews, chili and even tacos! 🌮

I wanted to experiment with a dairy-free and grain-free version for people that need to exclude each from their diet or just want to eat cleaner and healthier but still enjoy a cake-like bread. It’s made using coconut flour, I thought it would compliment the sweet potatoes perfectly, and I was right. It took a few tries to get the correct texture and taste since this was the first time I’ve used coconut flour, but I’ve done all the work (and fails) so you don’t have to, so I hope you enjoy my version! This is a very moist, cake-like bread with tons of flavor and a hint of spice. It has a perfect touch of sweetness, naturally sweetened by the banana, sweet potatoes and pure maple syrup.

One last note, having done the experiments, if you want more of a spoon bread for younger or older palettes, omit the pecans and add 1/2 cup almond or coconut milk and bake at 325℉. ENJOY!

Let’s Begin!

Ingredients:

Dry:

• 1/2 cup + 2 tbsp coconut flour

• 1 tsp baking soda

• 1/2 tsp sea salt

• 1 tsp cinnamon

Wet:

• 1/2 cup (1 stick) plant butter (melted and cooled) I use Country Crock Plant Butter with Olive Oil

• 4 large eggs

• 1/3 cup maple syrup

• 1 tsp almond extract (vanilla is fine also)

Fold-in:

• 1 cup baked sweet potatoes, mashed (approximately 2 medium-sized)

• 1 large very ripe banana, mashed

• 1/2 cup chopped pecans

Optional:

• extra chopped pecans, for topping

• pecan pie energy bites, for crumble topping, find recipe here

Instructions:

At this point, you need to preheat your oven to 350℉ / 175℃ and prepare a 5 x 9 loaf pan by lining with parchment paper. It is very important that you use parchment paper with this recipe. The main reason is due to the coconut flour. Coconut flour absorbs moisture more than regular flour so it will stick to sides and not remove easily. Another reason is if you truly want a grain-free bread, obviously you would not want to use the normal “grease and flour” routine because all-purpose flour has grain in it.

Enjoy!

💜Julie