Sweet potato bread, gluten free

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Sweet potato bread, gluten free

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Ingredients

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Sweet potato bread

100 gram sorghum flour
100 gram potato starch
50 gram tapioca flour
2 teaspoon ground cinnamon
1 teaspoon TM baking powder
1 teaspoon bicarb of soda
1/2 teaspoon xantham gum
100 gram Rapadura Sugar
80 grams Grapeseed Oil
60 gram TM buttermilk
3 eggs
200 grams sweet potato, peeled and chopped
100 grams zucchini, chopped

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6

1h 10min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9

Recipe's preparation

Preheat oven to 160 C. Line a loaf tin with baking paper.

Place zucchini and sweet potato in TM bowl and chop on speed 5 for 7 seconds or until finely chopped. Set aside.

In TM bowl, combine flours, cinnamon, baking powder, bicarb of soda, xantham gum and sugar. Mix for 10 seconds on speed 5 until combined.

Add oil, buttermilk and eggs and mix on speed 5 for 10 seconds until combined - do not over mix

Add sweet potato and zucchini and mix on reverse, speed 3 for 5 seconds or until combined, do not over mix.

Spoon into prepared loaf tin and bake for 1 hour or until cooked thoroughly. Allow to firm up in tin for 10 minutes before turning out onto cooling rack.

Serve warm, spread with fresh TM butter.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.