Sweet Potato Bread Gluten Free Vegan Food

SWEET POTATO BREAD - GLUTEN FREE & VEGAN

Steps:

• First, preheat your oven to 350F. In a small bowl, combine 2 tbsp of Ground Flax with 6 tbsp of Water to form an "egg." Set Aside.
• Second, combine all dry ingredients in a medium bowl and stir well.
• In a large bowl, combine the Sweet Potato Mash, Almond Butter, Plant Milk, Flax Egg, Coconut Sugar, Vanilla Extract, and Apple Cider Vinegar. Mix until everything is well incorporated, then add in the dry ingredients. Gently stir until well combined.
• Pour the batter into a greased or lined loaf pan, then bake for 60-70 minutes, or until a toothpick comes out cleanly.
• Let sit in the loaf for 10 minutes, then let cool completely on a baking rack before slicing. Store any leftovers at room temperature in a sealed container for up to 7 days.

GLUTEN-FREE SWEET POTATO BREAD

Steps:

• Preheat oven to 350 °F (175 °C).
• Grease and line an 8.5 x 4.5 inch or a 9 x 5-inch loaf pan with a strip of parchment paper down the middle of the pan with enough excess on each end to act as handles later.
• Add the oats to a food processor and process until a coarse flour is formed. If you already have oat flour just put it into the food processor and continue with the next step. If you don't have a food processor see the recipe notes.
• Add the sweet potato flesh, sugar, nut/seed butter (or oil), milk, apple cider vinegar, cinnamon, ginger, nutmeg and salt and process until smooth.
• Add the sorghum flour, baking powder and baking soda. Process/mix again until it's all combined.
• Remove the blade, then spoon the batter into your prepared loaf pan. Dip a spatula in some water, give it a shake to remove any excess, then use it to smooth out the top. Re-dip as necessary.
• Sprinkle with the chopped nuts and a very generous amount of coarse sugar then put in the oven on the middle shelf. Bake for about 55 to 60 minutes until it looks done, is coming away from the sides of the pan, and a toothpick, skewer or sharp thin knife inserted into the middle comes out clean.
• Gently remove from the pan and place on a cooling rack. Remove the parchment paper and allow to cool completely before cutting or storing.

SWEET POTATO PASTRY CRUST (VEGAN / GLUTEN FREE)

Steps:

• Cook the sweet potato by steaming or boiling, then mash it until smooth (discard skin). Put it in a bowl and refrigerate at least 2 hours before starting the pie.
• Put the rice flour, xanthan gum and baking powder into a large mixing bowl and stir them all together.
• Take the sweet potato out of the fridge and add the dry ingredients into the mash.
• Sprinkle the counter with a few tablespoons of rice flour and knead the dough until it's no longer sticky.
• Press the dough into a ball and then cover and refrigerate for another 30 minutes (I skip this step if I need to make the pie immediately).
• Take the dough out of the fridge and roll it out on a floured surface, then press it into your greased pie pan. (I sometimes need a spatula to help pick it all up at once, it's more fragile than regular pastry dough and may need a little help being transferred from the counter to the pan).
• Bake the shell right away or fill it first with the fruit or pie ingredients of your choice. Baking time depends on the kind of pie but it's usually around 40 minutes.