Ingredients
Black Olive, Paprika & Sweet Potato Loaf
2 cups cooked sweet potato chunks, drained and cooled 2 eggs 2-3 tablespoons unsweetened almond milk 1 cup buckwheat flour ½ cup sesame flour
½ cup of either unflavoured whey protein OR ½ cup oat flour
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
1 teaspoon paprika
2 teaspoons mixed herbs
1 teaspoon dried oregano
Pinch of cayenne pepper and chilli powder
4 tablespoons nutritional yeast OR Parmesan cheese, grated
Salt and pepper
½ cup Fragata Black Olives, drained and sliced
To sprinkle on top: 4 tablespoons mixed seeds, 1 teaspoon paprika, black pepper
Method
1. Preheat the oven to 190C degrees and lightly grease and line a loaf tin.
2. Place the cooked and cooled sweet potato cubes in a blender with the eggs and milk, then whizz up until thick and smooth. Set aside.
3. Mix together the flours and protein, if using, baking powder, bicarbonate of soda, herbs, spices, nutritional yeast or cheese, salt and pepper in a large bowl.
4. Pour in the blended sweet potato mixture and stir to combine, so you have a nice thick batter. Fold in the halved olives to incorporate.
5. Spoon in your prepared loaf tin. Mix together the seeds with the spices and black pepper, then sprinkle over the top to cover.
6. Bake for about 40-45 minutes in total, covering halfway through cooking, until risen and skewer comes out clean.
7. Leave to cool in the tin for at least 30 minutes, then turn out onto a wire rack. Slice while still a little warm, or wait to cool and keep in an airtight container for up to 4 days.
Products used:
Fragata Black Olives.
Recipe developed by Pamela Higgins of www.SpamellaB.com
For more recipes ideas visit www.fragata.co.uk