I am so excited to share with you what I baked on the weekend. It was honestly – I cannot even explain – incredible. I ate the whole loaf. And yes, I said whole. I couldn’t even bring myself to share a sliver. I mean, I did cling-wrap a slice with every intention of saving it for the fiancé. The slice just …never made it to him (hehe).
So anyway. I found a recipe on Paleo Running Momma for savoury sweet potato bread (to see recipe click here) that looked so wholesome and dense that I literally couldn’t click past it. I was sold. Well, with one minor exception: it was the weekend and I was harboring some chronic sugar cravings. So – being the genius that I am – I added 1/2 a cup worth of pitted dates and switched out the coconut oil for grass-fed butter and I truly think I have created a masterpiece. It was crazy good. And – because I am a good person – I’m going to share my baby with you. You are all welcome.
- 4 large eggs
- ½ cup mashed hawaiian sweet potatoes
- ½ cup of pitted dates
- 5 tbsp grass-fed butter, melted and cooled to room temp
- 1 tsp pure maple syrup
- 1 tbsp raw apple cider vinegar
- 1 cup + 5 tbsp blanched almond flour
- 3 Tbsp organic coconut flour
- ¼ cuptapioca flour
- 1 tsp baking soda
- ½ tsp plus a pinch of fine grain sea salt
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 spatula
- 1 8 x 4″ non-stick loaf pan
- 1 small saucepan
- 1 fork
- Preheat oven to 350 degrees F (180 degrees C).
- In a large mixing bowl whisk the eggs with the mashed hawaiian sweet potato until smooth. Whisk in the grass-fed butter, maple syrup and vinegar until combined.
- In a separate medium bowl, combine the almond meal, coconut, and tapioca flours, baking soda, and salt.
- Carefully mix the dry ingredients into the wet until just moistened.
- Slowly combine the dates into the batter and mix until evenly distributed.
- Transfer the batter with a spatula into the non-stick loaf pan, and bake in the preheated oven for 35 minutes.
- Allow the loaf to cool for about 10 minutes in the load pan, then transfer to a wire rack to cool for at least 1-2 hours before serving.
I cannot recommend this recipe enough. This paleo fruit loaf is not only hearty, moist and delicious but grain-free, gluten-free and made with natural sugars. For whoever tries this recipe, I would love to hear your thoughts!
Lots of love, Linda xo