Sweet Potato and Cinnamon Loaf
400g sweet potato, peeled and diced
1 medium sized carrot, grated
60ml unsweetened almond milk
1 tsp ground cinnamon
1 tbsp maple syrup or honey
40g coconut oil, melted
80g ripe banana, mashed
a good pinch of sea salt
a good pinch of baking powder
40g oats (use gluten free if preferred)
100g buckwheat flour
Preheat oven to 175 ̊C/350 ̊F. Line the base of a medium sized loaf tin with baking paper and grease the sides with coconut oil.
Place the sweet potato in a large bowl. Add the carrot, eggs, milk, cinnamon, maple
syrup, coconut oil and banana.
In a separate bowl, mix together the flaxseed, salt, baking powder, oats and flour. Add the dry ingredients to the wet ingredients and mix well to combine.
Transfer mixture to the loaf tin. Spread the mixture out to cover the base of the tin. Bake for 15-20 minutes or until cooked throughout. Remove the loaf from the tin and transfer to a wire rack to cool. Cut into 10 slices.
Store any leftovers in an airtight container and refrigerate for up to 3 days or wrap each slice individually in cling film and freeze on same day.
Enjoy topped with low sugar jam.