This loaf is delicious toasted with smashed avocado or loaded with hummus for a filling sandwich.
The sweet potato needs to be measured raw.
The bread also works well with 200g sweet potato combined with 200g butternut squash.
It's important to steam the Sweet potato, boiling them leave them too wet and will make the loaf mushy. They work best once steamed and cooled.
The bread will last in the fridge for up to 5 days. However what I like to do is slice it up and freeze it. When you want it you can warm it up in the oven or toast it in a pan.
400g Raw sweet potatoes (to be steamed, not boiled)
1/2 -3/4 cups of water. (Start out with 1/2 and add the rest as needed)
4 TBSP Olive oil
3 TBSP Ground Flaxseed
1 TBSP Apple cider Vinegar
180g Chickpea Flour
1/2 tsp Bicarbonate of Soda
1/2 tsp Baking Powder
2 tsp smoked paprika
1 tsp cayenne
1 tsp pepper flakes
A handful of seeds (optional)
Preheat the oven to 180c
Steam and cool the sweet potato.
Whilst the potato is cooling, combine the 1/2 cup of water with the flaxseed. Set aside until it forms a thick paste.
Add in the rest of the wet ingredients. Mix well until combined and smooth.
Sift the chickpea flour into a large bowl.
Add in the rest of the dry ingredients and mix together.
Add the wet mixture to the dry, and combine until all of the chickpea flour has been incorporated. The batter will be quite thick but if it's looking too dry then add in the 1/4 cup of water.
Put in a lined loaf tin and bake for 35-40min until a toothpick comes out clean.