Gluten free bread with sweet potato

An inspiring recipe coming from Hemsley & Hemsley cooking book.

I came across this recipe looking through the cooking book of two sisters Hemsley & Hemsley "The art of eating well". I do not know about you but I love collecting cooking books, there are always plenty of inspirations and many healthy recipes which we might not come across before.

This bread has a lot of nutrients and is very easy to prepare, I would suggest preparing a double portion so that you could free one of those :)

The bread can be eaten as it is baked but also it can be frozen for later on or toasted for a bit more crunch.

The recipe is very simple so I encourage you to try, especially if you have some baked sweet potatoes at home already.

For the dough

1 large sweet potato or 1/2 squash

110 buckwheat flour

4 tbs arrowroot (or substitute with buckwheat flour)

1/4 tsp of baking soda

1/2 tsp salt

1 tbs ground flax seed

2 tbsp lemon juice

For the seed mix

60 g pumpkin seeds

60g sunflower seeds

60g sesame seeds

75-90g raisins (optional)

Preparation

Preheat the oven to 180 C degrees and bake the sweet potato or squash for 40-60 minutes till soft. When ready remove the skin and weight out 200g and blend in food processor or just use a fork to squash it.

Mix in the rest of the dough ingredients until smooth, then knead in the seed and raisins until completely combined (it was easier than I thought).

Shape into a loaf using lightly floured hands and make shallow slices along the top and bake for 40 minutes until nicely golden. Leave to cool slightly before slicing.