Thursday, 11 November 2010

Sweet potato bread

This is Jay's recipe for a fabulous gluten-free bread. We haven't grown sweet potatoes yet, just all sorts of normal ones and Jerusalem artchokes, which would probably also work well!

2 large sweet potatoes
200 g soya flour
200 g polenta
200 ml soy milk
4 tbsp olive oil
2 heaped tsp baking powder
1/2 tsp salt
seeds (optional)

Boil potatoes, peel and mash. Blend all main ingredients together, then add seeds, and squish into lined loaf tin and bake about at gas mark 5 (180-200C) for 40 minutes or until knife comes out clean.
Serve still warm with butter or an olive oil and balsamic vinegar dipping mix. Great for gluten free vegans and to posh up a simple soup meal.

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