Sweet Potato Bread


• 1 medium sweet potato
• 2 tbsp flaxseed, ground, (or 2 eggs)
• 285 ml water
• 60 ml maple syrup (optional)
• 60 ml sunflower oil
• 1 cup rice flour (or millet)
• 1½ cups barley flour
• 1 tsp baking soda
• 1 tsp yeast –free baking powder (eg Allergycare)
• 1½ tsp ground cinnamon
• 1 tsp sea salt


• Bake the sweet potato in a preheated oven (205 ºC/440 ºF/Gas mark 6) for
30-35 mins, or until tender. Let cool, remove flesh from skin, mash and set
• Reduce the heat to 175 ºC/400 ºF/Gas mark 4
• Boil the flaxseed in 160ml water for 3-5 mins, or until consistency of egg
• Cream flaxseed mixture with maple syrup (if using) and oil until smooth and
• Add sweet potato and 125ml water to the flaxseed mixture. Blend well.
• Sift together the remaining ingredients and add to the liquid mixture. Stir
just enough to blend together (mixing too long will make the batter too thick)
• Pour the mixture into an oiled and floured 9x5in loaf pan
• Bake for 45 mins
• Bread is done when knife inserted comes out clean.