1 1/2cupssprouted flour, siftedgluten or gluten-free flour
2eggs, lightly beaten
2teaspoonsaluminum-free baking powder
2tablespoonswhole fat milk
1cupcooked sweet potatoes, mashed
1cupmaple sugar (or sweetener of choice)
1/2cupgolden organic raisins or chopped dates
Preheat oven to 325 degrees.
Grease a standard ceramic or glass loaf pan.
Stir together flour, baking powder, salt and spices in a mixing bowl.
With a spoon, stir in sugar, eggs, coconut oil and milk. Stir to blend.
Stir in sweet potatoes, pecans and raisins.
Pour batter into prepared pan. Bake for 1 hour 10 minutes or until the toothpick test comes out clean.
Cool in pan for 15 minutes. Remove from pan.
Let cool another 15 minutes before slicing.
With sweet potatoes and pecans in season, this is a great breakfast or tea bread to serve up. You could even substitute roasted butternut squash and walnuts for a different version. This recipe works well with traditional sprouted flour as well as a couple of our non-gluten sprouted flours.