Forget the best thing since sliced bread, our delicious quinoa sweet potato bread recipe is better than any shop-bought, processed loaf you've ever had.
Good for the gut and gluten-free to boot, this wholesome sandwich loaf is easy to make and bound to impress any bread aficionado. We enjoy ours with avocado and beetroot in the Summer and hearty soups when Winter kicks in.
3 tablespoons psyllium powder
2 cups filtered water
110g sweet potato, roasted
1/2 cup cooked whole quinoa (plus 2tbsp extra for topping)
2 tbsp olive oil
1 cup popped/puffed quinoa
1 1/2 cup buckwheat flour
1 cup quinoa flour (can also use buckwheat or other natural, unrefined flours)
Himalayan pink salt
Startby pre-heating the oven to 190c. Line a loaf tin with greaseproof paper. Place the squash in a baking tray and roast until it becomes soft and begins to crisp (about 30-40 minutes).
Next, make a gel by combining the water and psyllium powder. Stir with a fork until combined then leave to thicken.
Blend the popped quinoa, olive oil, psyllium gel and sweet potato in a food processor for 1 - 2 minutes until the mixtures combines into a paste.
Fold in the buckwheat and quinoa flour.
Once combined, fold in the cooked quinoa and mix until you have a soft dough.
Transfer to your loaf tin and top with the extra cooked quinoa.
Bake for 1 hour and 30-40 minutes until golden and crisp on top.
Leave to cool fully before slicing. For maximum freshness, store in an airtight container in the fridge and consumer within one week.