Sweet Potato Snacking Bread

From the kitchen of Dr. Pharis

My husband jokes I just like to make this bread so I can say the name of it. “Snacking bread” just has a good ring to it! This bread has recently become a favorite go-to recipe in our household. I love it for a few reasons - it’s super simple to make, is gluten-free and dairy-free, and contains sources of protein, healthy fats, and complex carbs! It makes me feel a little less guilty loading the top of it with chocolate chips!
 
Ingredients:

• 1 medium sweet potato – cooked until soft and skin removed
• 1 small ripe banana
• 3 eggs
• 1/3 cup almond butter
• 1 tsp vanilla bean paste or vanilla extract
• 2 tbsp pure maple syrup
• ½ cup coconut flour
• 2 tbsp flax meal
• 1 tsp baking powder
• Cinnamon – to taste
• Pinch of salt
• Topping options: dark chocolate chips, nuts, seeds, coarse sea salt

 
Directions

1. Preheat oven to 350O
2. Using a fork mash the sweet potato and banana in a large bowl
3. Add the eggs, almond butter, vanilla, and maple syrup. Mix together.
4. Add the remaining ingredients: coconut flour, flax meal, baking powder, cinnamon, and salt. Mix together until all ingredients are well incorporated.
5. Line a loaf pan with parchment paper, and pour batter in pan.
6. Bake for 45 minutes, or until sides and top are slightly golden.
7. Remove cooked bread from pan. Enjoy warm or cool, and store in refrigerator.

Source/Author – Jeannette Ogden (@shutthekaleup)

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