Sweet Potato Orange Bread – Vegan Friendly

There’s something universally delicious and comforting about a warm loaf of bread. Smother with your favourite topping, brew a hot cup of tea and you’ll feel super cosy in no time.

 

We asked our friend and super talented foodie Roz Purcell, Natural Born Feeder to warm our belly and heart with one of her favourite bread recipes… 

 

Sweet Potato Orange Bread

 

I will never get bored of creating bread recipes! Nothing satisfies me more than a slice of homemade bread topped with delicious toppings and a cuppa tea.

Even though it’s a sweet bread, it’s delicious served with savoury fillings like eggs, pesto and hummus but I also love topping with my homemade nut butter (really nice combo!).

Make sure to share with any #BreadLovers.

 

SERVES 1 Loaf

 

Ingredients

  • 210g oats
  • 1 small/ medium sweet potato peeled and cut (mine was 6″ round by 7″lengthways)
  • 150g hazelnuts
  • 1 tsp baking soda
  • 2 tbsp. maple syrup
  • ½ tbsp. cinnamon
  • 1 tsp ginger powder
  • 1 tsp cardamom/nutmeg or mixed spice
  • 2 chia eggs (2 tbsp. chia seeds soaked in 6 tbsp. water for 15-20 minutes)
 

Method

  1. Preheat oven 180°C
  2. Start by steaming the sweet potato until tender (do not boil as this holds too much excess water)
  3. Transfer the steamed potato to a large bowl
  4. Using a fork, mash the sweet potato but don’t puree
  5. In a Nutri Bullet blitz the oats and hazelnuts into a flour texture
  6. Add the milled oats and hazelnuts into the sweet potato bowl along with all the ingredients and combine using a spoon, working the mixture to form a dough
  7. Spoon this mix into a lined or greased bread tin and bake for 60 minutes
  8. Remove and let cool fully for an hour to firm up, I usually bake mine at night and leave it overnight cooling

 

Serving Suggestions!

When you’re ready to enjoy, here are my two favourite toppings; hard-boiled eggs mixed in teaspoon of pesto for a savoury open sandwich or if you’re feeling something a little sweeter try, my homemade nut butter topped with sliced banana or berries. Either option is perfect to enjoy any time of the day!

You can also freeze this bread. I slice mine into portions and keep in zip lock bags, and toast from frozen. Alternatively, it’s best stored in the fridge and will last up to 6 days.

 

Do you make your own bread?

 

 


 

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE.

 

Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.  You can connect with Roz on Instagram via @naturalbornfeeder and you can check out more of her delicious recipes here!

Print Friendly, PDF & Email