If you really like sweet potatoes then you’ll love this bread. This bread is enriched with wolfberries (goji berries), which keeps you energized for hours. 🙂 Once I forgot to add wolfberries to the batter but the bread was yummy anyway. So, this bread will be tasty even you omit wolfberries. However, I suggest making your bread more nutritious with wolfberries.
We love spreading each slice with butter; it makes for the great breakfast…. We also love this bread with tea….This recipe is gluten-free, yeast-free, lactose-free, and vegetarian.
Preparation: 15+5 min.
Cooking: 45 min.
Makes: 1 loaf (10-12 slices)
- 3 eggs (medium) + pinch of salt
- 1 tbsp. honey
- 2 tsp. apple cider vinegar
- 1 banana, (medium) mashed
- 2 sweet potatoes, (cooked) (360g) mashed
- ½ cup blanched almond flakes, (40g)
- 4 tbsp. hazelnut flour, (40g)
- 2 tbsp. white rice flour, (20g)
- 1 tsp. baking soda
- 1 tsp. vanilla powder or fresh vanilla bean
- 1 cup dried wolfberries, (100g)
- Preheat the oven to 175°C, line the loaf tray with baking parchment
- Mix all dry ingredients in a bowl (except of wolfberries), (keep aside)
- In a stand mixer, whisk eggs with pinch of salt
- Add all wet ingredients and mix well
- Combine dry (except of wolfberries) and wet ingredients and mix well
- Finally, add wolfberries and carefully mix with spatula
- Pour the mixture into the lined loaf tray
- Bake for 45 to 50 minutes
- Cool down a bit (covered with tea towel), cut and serve
I cooked sweet potatoes for about 15 minutes.
If you omit wolfberries use 2 tablespoons of honey. You can top the bread with some extra blanched almond flakes after baked.
If you don’t have almond flakes, simply chop almonds with knife.
To store: an airtight container/ during the summer time store in the fridge