In German we would call this a cake but in English everything which comes in a square loaf tin is a bred even though it’s sweet. OK this recipe is not a bread you would have with cheese or salami. I try to keep the bulk of my recipes simple to ingredients you can get at a country supermarket.
Some people also say oats are not gluten free, but most gluten sensitive people can digest oats. Tell me what you think!
Dry-roasting is not strictly necessary, but it brings out the flavour. You could probably boil the sweet potatoes in milk instead of water, but I was afraid of a burnt pot.
What you need:
- 270 gr (roughly) sweet potatoes peeled and diced
- 1 cup of oats
- 1/2 cup of almonds measured whole
- 100 gr butter melted
- 3 eggs
- 1/2 cup of raisins or sultanas
- 1/4 cup honey
- pinch of salt
- 1 tsp bicarb or baking powder
- 1 tbsp cinnamon
- grated ginger to taste
- black pepper to taste
- cocoa nibs to taste (the real thing NOT the chocolate nibs)
How to make the bread:
I use my corona mill for this recipe but most people are more likely to own a blender which should do the job.
- cook sweet potato cubes with 1/2 cup of water until very soft, then blend until smooth.
- Dry roast oats and the almonds in a pan. Blend both finely.
- Add the rest of the dry ingredients, mix.
- Mix the wet ingredients: sweet potatoes, butter eggs, honey, ginger.
- Mix dry and wet ingredients together.
- Bake for at least 45 min in preheated oven at about 180 C.