Weeks turn into weekends and before you know it, it's Sunday night and you've got the blues. It seems the weekend goes by too fast- faster than you can actually take that time to relax and reset. Whether needing a day off from work, brain usage, exercise, or recuperating from a night out of drinking, it never seems enough.
For me, I like a reset and a little bit of food indulgence on the weekend- I mean it's about the 80/20 right? With Thanksgiving coming up, I love using fall harvest foods in sweet and savory ways. Food bloggers have been coming up with some delicious looking things- miso, tahini GF waffles- COUNT ME IN!
To create my own little far harvest food, I decided to bake up a gluten free sweet potato bread having in mind that I wanted to make some french toast outta it. All I can say it- DO IT.
Enjoy and take some time over the weekend to bake and bit- I promise it's super cathartic and you get something delicious in the end!
Servings: 1 loaf, about 10-12 slices
- 1/3 cup coconut sugar
- 1/3 cup melted coconut oil
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup of sweet potato puree (homemade or from can)
- 1 1/3 cups of coconut flour
- 1/2 cup almond meal
- 1/4 cup ground flax seed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 cup plain greek yogurt
- Preheat your oven to 375 degrees and line a loaf pan with parchment paper
- Mix together the coconut oil and coconut sugar. Then add in the vanilla, eggs, and sweet potato puree.
- Combine the remaining ingredients, except the yogurt, in a separate bowl. Add these dry ingredients to the wet mixture.
- Lastly, mix in the greek yogurt.
- Pour the batter into the prepared loaf pan and bake for 1 hour or until a toothpick comes out clean.
- Allow the bread to full cool in the pan.