Nutty spiced sweet potato bread October 31, 2016 0 Share No Comments on Nutty spiced sweet potato bread Nutty spiced sweet potato bread Notes Recipe by SpamellaB Ingredients 1 cup gluten-free flour ½ cup almond flour 1 teaspoon baking powder 1 teaspoon bicarbonate of soda ⅓ cup coconut sugar 1 teaspoon cinnamon ½ teaspoon ginger Pinch of nutmeg 1 cup walnut pieces 2 tablespoons Linwoods Flaxseed with Almonds, Walnuts & Brazil Nuts Co-Enzyme Q10 2 overripe bananas ½ cup unsweetened apple sauce ½ cup cooked sweet potato or butternut squash cubes 3 tablespoons maple syrup 2 tablespoons coconut oil, melted 1 teaspoon vanilla extract Instructions Preheat the oven to 180 degrees C and lightly grease a loaf tin (silicone if possible). Mix together the flours, baking powder, bicarbonate of soda, coconut sugar and spices. Stir in the walnut pieces. Mix together the flaxseeds with 6 tablespoons of water and leave to stand for 5-10 minutes. Place the bananas, apple sauce, cooked butternut squash/sweet potato, maple syrup, coconut oil and vanilla in a blender until smooth. Pour this into the dry ingredients along with the flaxseed mixture and stir to combine. Spoon this mixture into the loaf tin and smooth out evenly. Bake for a total of about 45-50 minutes until golden and cooked through. Cool in the tin then turn out onto a wire rack. Slice up and serve with your favourite toppings as an open sandwich. Keep the loaf in an airtight container in the fridge for up to 3 days.