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Sweet Potato & Cinnamon Breakfast Bread {Vegan}

Sweet Potato & Cinnamon Breakfast Bread {Vegan} Serves: 12 slices
Course Breakfast
Author Izy

Ingredients

  • 50 g (1/4 cup) Flora Freedom spread
  • 60 ml (1/4 cup) yacon syrup, maple syrup or cane sugar
  • ~150g , (2/3 cup) cooked sweet potato (see notes)
  • 3/4 cup water or non-dairy milk
  • 1 tsp ground cinnamon
  • 1 1/2 tsp baking powder
  • (1 1/2 cups) wholemeal flour
  • 1/4 tsp salt
  • handful of walnuts and pumpkin seeds , (plus extra for the top)

Instructions

  • Preheat the oven to 180 C (350 F) and line a 2lb loaf pan with baking paper.
  • In a mixing bowl cream together the spread and syrup until smooth.
  • Mash the cooked sweet potato in a separate bowl or blend it until smooth in a food processor. Add that to the mixing bowl and stir it in followed by the water and cinnamon.
  • Add the baking powder, flour, salt, walnuts and pumpkin seeds - stir until just combined.
  • Pour the batter into the prepared loaf pan and sprinkle with extra walnuts and pumpkin seeds. Bake for 40-50 minutes until a toothpick inserted into the centre comes out clean.

Notes

- for the cooked sweet potato I pricked a sweet potato all over with a fork and microwaved it for 5 minutes to cook it.
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