Wholefood Simply Bread
- 300 grams sweet potato flesh*
- 1/2 cup coconut flour
- 3 eggs
- 3 tablespoons of coconut milk
- 1 teaspoon bicarb soda / baking soda
- Juice of half a lemon
- pinch of salt
*I roast a purple skin / white flesh sweet potato and keep the flesh for this recipe, I personally think the skins are delicious and use any reason to roast them.
Preheat your oven to 180 Degrees Celsius or 350 Degrees Fahrenheit.
Grease and line a mini loaf tin (mine is 6″ x 2.5″ ) with baking paper hanging oven the sides for easy removal.
Put the ingredients into your food processor or high speed blender and pulse until well combined. Spoon the mixture into the prepared tin, smooth over the top with a spoon. Bake for 40 minutes. Cover the loaf with foil and bake for a further 20 minutes. Remove from the oven and allow to cool before slicing, Enjoy.