Recipe: Sweet Potato & Pumpkin Bread


Ingredients:

Bread:

  • 1.5 cups plain rolled oats
  • 1 cup chopped sweet potato
  • 1 cup chopped pumpkin
  • 1/2 cup soy milk or milk of choice
  • 2 tsp baking powder*
  • 1 tsp cinnamon*
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp mixed spice
  • 1/2 cup pumpkin seeds*
  • 2 tbs chia seeds soaked in 6 tbs water
  • 1/4 cup honey or maple syrup*
  • 1/2 cup Medjool dates, finely chopped*

Icing:

  • 1/2 cup cashews*
  • 1/2 cup almonds*
  • 1/2 cup water
  • 1/4 cup soy milk
  • 1/2 tsp cinnamon
  • 3 tbsp honey or maple syrup
  • 1 lemon, juiced + zest grated
  • Berries of choice to decorate

*I get these ingredients from The Source Bulk Foods


Method:

  1. Preheat oven to 180C.
  2. Steam sweet potato & pumpkin. Once cooked, mash.
  3. Place oats in blender & blend until oat flour forms.
  4. Removed and place into mixing bowl. Stir in baking powder & spices.
  5. In separate mixing bowl, combine mashed sweet potato & pumpkin. Add chia seeds, honey & milk and stir to combine.
  6. Pour wet mixture into dry mix and combine. Stir in dates & pumpkin seeds.
  7. Pour mixture into an oiled baking tray & bake for approx. 30min or until cooked through. (be careful not too burn).
  8. Once cooked, remove from oven and place on cooling rack.
  9. For icing, soak cashews & almonds in water. Then place in blender with milk, honey, cinnamon & lemon juice & blend until smooth. Remove and spread on cooled bread. Sprinkle with grated lemon zest & top with berries.
  10. Slice & enjoy.