15 March 2018
On Sundays, if my batch cook is going well, I often spend a bit of time playing around and creating new recipes. A few weeks ago I fancied making an equivalent to banana bread but with lots of sweet potato in it. The aim was a cake that was gluten, dairy and refined sugar free. I eat eggs but realise lots of people don’t, so I decided to dive the mixture into two create a vegan version too.
The result was really pretty yummy for both of them and I have made them again since, keeping them in the fridge and having 1 a day with a cuppa.
I prefer the egg-based version but interestingly, my husband did a taste test and preferred the vegan one (I didn’t tell him which was which).
Ingredients
Step 1
Whisk together the sweet potato, mashed banana and egg
Step 2
Fold in the dry ingredients
Step 3
Mix in the blueberries using a big metal spoon
Step 4
Bake in a muffin tin at 180°C until a skewer comes out of the centre almost clean. Done!
Sweet potato, banana and blueberry bread – the gluten, dairy, refined sugar-free and vegan one!
Ingredients
Step 1
Whisk together the sweet potato, mashed banana and silken tofu
Step 2
Fold in the dry ingredients. If the mixture seems to wet, add more ground almonds or more buckwheat flour.
Step 3
Mix in the blueberries using a big metal spoon
Step 4
Bake in a muffin tin at 180°C until a skewer comes out of the centre almost clean. This will take longer than the egg-based version. Done!
You need to keep both versions in the fridge as otherwise they will go mouldy because of the natural ingredients.