The vinegar is optional, but adds lightness to the loaf.
This not-so-naughty spiced loaf is given a nutrient and moisture boost with sweet potato, which also makes it slower in energy release.
- 2 cups almond meal (or grind your own almonds – see method)
- 1½ cups grated sweet potato, skin included
- ½ cup grated or desiccated coconut, or coconut flakes
- 2 tsp gluten-free baking powder
- 1 tbsp chai powder (or ½ tsp ground cinnamon mixed with ½ tsp ground nutmeg)
- 4 eggs
- ¼ cup olive oil or coconut oil
- ⅓ cup honey or maple syrup
- 1 tbsp apple cider vinegar or white vinegar (optional)
- 2 tbsp pumpkin, sesame or sunflower seeds, or a mixture (you can also use crushed nuts)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This recipe is by The Nutrition Guru and The Chef - Tara and Jeff Leong from The Great Australian Baking Book - edited by Helen Greenwood, Tim Harper and Ruth Hobday. Photography by Lottie Hedley (Echo Publishing, pb, $39.99)