Thursday, August 26, 2010

Sweet Potato Bread with Pecans

Pecans have been shown to help the digestability of sweet potatoes. They are high in fat though so I usually just add them on top of this bread as more of an accent than a major ingredient.

2 cups of baked sweet potatoes, peeled and mashed
2 cups oat flour
1/2 cup whole wheat flour
1/2 cup rolled oats
1/2 cup flaxseed meal
1/2 cup barley malt
2 T baking powder
1 tsp baking soda
2 T skim milk
2 egg white
1 whole egg
1 cup apple sauce (If you are concerned about sugars you can always leave this out and increase the amount of  barley malt which has a lower glycemic index)
1 T cinnamon
1 T nutmeg
5 dried dates ground (these add sweetness to the bread but can be left out if sugars are a concern)

  1. Combine sweet potato with cinnamon and nutmeg adn blend
  2. Add milk, egg and egg whites
  3. Add baking soda and powder
  4. Add remaining dry ingredients and blend
  5. grease mini bread pans
  6. Add 1-3 pecans on the top of each bread before baking
  7. Bake at 375 degrees for 20  minutes or until toothpick comes out clean

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