1 cup cooked sweet potato mash – easily replaced with pumpkin or regular potato
1 ½ cups almond meal
4 eggs
¼ cup extra virgin olive oil
¼ cup maple syrup
½ tsp sea salt
½ tsp baking soda
1 tsp apple cider vinegar
½ tblsp pepitas (pumpkin seeds)
½ tblsp sunflower seeds
Pre-heat the oven to 160 degrees celcius. Line a loaf tin with baking paper.
Combine all ingredients except the pepitas and sunflower seeds in a large bowl and mix until well combined. Pour the mixture into the prepared loaf tin and smooth our evenly. Sprinkle the pepitas and sunflower seeds on top.
Bake in the oven for one hour, or until a skewer inserted into the middle of the loaf comes out clean.
Allow to cool in the tin for about 15 minutes, before turning out on to a cooling rack.
Will keep in an airtight container for up to three days. This bread also freezes well for up to three months.
Recipe @eleanorozich
