Friday, August 3, 2012

sweet potato breakfast loaf

I turned into our road this afternoon and saw these sweet bright little flowers sitting on the edge of a paddock. This paddock contains a old lovely white horse, her name is Rose.

Whenever we go for walks to the end of the road, I always scoop up a bunch of grass from the other side of her fence and she has a nibble. Grass is greener, right Rose?!

Well, today she was standing by the fence trying to reach these flowers. So, I stopped the car and picked some and held them up offering them to her. She quickly gobbled them down, but I managed to spare a few for me, because they are so pretty.

Sorry Rose, I had to keep some.

Anyway, I've had a sweet potato loaf written on my "to build" list for a while now.
And finally, I've got around to it.

With very minimal effort, the 'loaf' is a great addition to a meal or my favourite - a quick on-the-go breakfast.


(makes 1 loaf, 12 slices)

2 sweet potatoes
1 tblsp coconut oil

2 c wholemeal spelt flour
1 tblsp savoury yeast flakes
1/2 tsp grated nutmeg
1/2 tsp cinnamon
1 tsp himalayan rock salt
1 tsp bi-carb soda

1 c water

1 tblsp sunflower seeds

Heat oven to 180 C and line a loaf tin/dish with baking paper.
Next, thoroughly wash and roughly chop the sweet potatoes (skin left on).
Boil, cool and mash the potatoes, add the coconut oil and set aside.
Combine flour, yeast flakes, spices, salt and soda in a large bowl.
Add the sweet potato mixture, then slowly add the water stirring until well combine.
Transfer the dough to the loaf tin, sprinkle over the sunflower seeds and bake in oven for 1 hour.
Remove from oven and cool before cutting.



  1. I wonder if you could use pumpkin instead of kumera? Ash x