A hearty gluten free quick bread that is so easy to make. Please don’t eat that sawdust-like gluten free bread from the store, haha.
A very lightly sweet quick bread, that works wonderfully with sweet or savory meals. This recipe is vegan, but you can easily make this bread savory by adding a 1/4 cup of cheese; also it can be transformed into a sweet breakfast bread by adding some cinnamon and dried cranberries and a touch more stevia.
1.5 cups gluten free all purpose flour. I like Bob’s Red Mills.
1 cup teff flour (you can skip this and use any other gluten free grain, oat flour, Buckwheat, millet etc)
1/2 tbsp dry nutritional (inactive) yeast,
2 tsp baking powder
1 tsp chia seeds
1/2 tsp stevia
1/2 tsp salt
1/3 cup walnuts pieces
1 15 oz can sweet potato, if you have homemade cooked mashed sweet potato simply use 15 oz
1/2 cup raw finely grated sweet potato
2 “vegan eggs”: 2 tbsp flax seed meal with 5 tbsp hot water, mix and let stand at least 5 min. (you can just use 2 regular eggs if not vegan)
1/2 cup full fat canned coconut milk
1 1/2 tsp apple cider vinegar
1/2 tbsp olive oil
1/2 tbsp melted coconut oil or avocado oil