Cinnamon & Chocolate Chip Sweet Potato Loaf –

Ingredients

• 200g gluten free flour
• 1 sweet potato
• 5 tbsp maple syrup
• 1 tbsp of flaxseed, 4 tbsp of water to make flaxseed egg
• 4 tbsp coconut sugar
• 4 tbsp rapeseed oil
• 2 tsp cinnamon
• 60g dark chocolate chips
• 1 tsp vanilla extract
• 100ml almond milk
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• A pinch salt
• 7oz gluten free flour
• 2.1oz dark chocolate chips
• 3.5oz almond milk
• Step 1 Pre-heat the oven to 150 degrees celsius
• Step 2 Peel the sweet potato and cut into cubes. Steam cook for around 10 minutes or until soft. Allow to cool
• Step 3 Mix the flaxseed together with the water. Allow to sit and thicken up
• Step 4 Place the steamed sweet potato in your food processor and blend on the puree setting until smooth
• Step 5 Add the maple syrup, coconut sugar, oil and vanilla to the food processor and blend again until smooth
• Step 6 Sift the flour into a mixing bowl and add the cinnamon, baking powder, bicarbonate of soda and pinch of salt
• Step 7 Stir in the sweet potato mixing and flaxseed mixture
• Step 8 Gradually stir in the almond milk. Mix together really well. Then fold in the chocolate chips
• Step 9 Line or grease a loaf tin and pour the mixture into it
• Step 10 Bake in the oven for 30-40 minutes. Poke a knife through the centre of the loaf, when it comes out clean it means the loaf is cooked
• Step 11 Allow to cool completely before removing from the loaf tin and cutting into slices to enjoy