Pupil Free Day – sweet potato and pepita loaf.

For a little while I’ve been looking for an alternative to traditional bread to serve in the mornings. Particularly on the mornings where we have eggs.
There is nothing left more wanting  than a runny yolk oozing around your plate and nothing to mop it up with.

I love bread. Grew up on it. My dad’s a retired baker so we always had loaves of bread and jam rolls and buns of all sorts littering the kitchen bench top when I was a kid.
I have fond memories of dad looking resplendent in his bakers’ whites, tray of baked goods balanced on one hand and shoulder.

I still love bread  but for years now I’ve been way more of a brown/multi grain sort of guy. White bread leaves me a little bloated and uncomfortable, any bread first thing gives me reflux later. Cereals too. Anything highly processed I think.
Also I love seeds and nuts in the morning.

Soooo….

Sweet Potato and Pepita Loaf.
Ingredients
1 medium sweet potato – peeled and grated
1 cup pepitas – (shelled pumpkin seeds)
1/2 cup sunflower seeds
1 cup raw cashews or blanched almonds
1 tablespoon fennel seeds
2 tablespoons sesame seeds
1 tablespoon cumin seeds – lightly toasted
1 tablespoon baking powder
3 eggs
3 stalks chopped spring onions – totally optional. Coriander or parsley would work.
salt and pepper

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HOW
Using a blender, process the nuts until fine. Add the eggs and baking powder and blitz until smooth. Add the seeds and spring onions and use the pulse button until the pumpkin seeds are coarse. Tip this into a bowl, add the grated sweet potato and mix until it’s all well combined. I used a spatula and then my hands.

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Line a loaf tin with baking paper. Pour in the batter and spread evenly. If you have some leftover seeds or nuts, sprinkle them over the top.

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Bake the loaf on 180*c for about 40 mins. Remove from the oven and let it sit for about 15 minutes before you take it from the tin. Once it’s cooled enough to touch use a bread knife to take off slices for the toaster. This will keep for at least a week in the fridge. I’m not sure how well it freezes but I’ll let you know. Put the slices in he toaster until crispy and serve with your favourite eggs for breaky.

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Tip
Use bulldog clips to keep the baking paper in place while you’re putting the bread mix in the loaf tin. Take them off before baking. You’re welcome 🙂

What Kid Did

Nothing. It’s a pupil free day so we went to the beach and played in the water on my surf ski and just swam around a bit, then off to Grandads for the freshest sand crabs ( he’s retired from baking, not fishing) caught that morning and some salad for lunch. And hot chips.

I made the loaf the next day while Kid was at school. The next night we camped out at GF’s place so we didn’t have much time for cooking.

The next morning though I woke up to find Kid boiling eggs on the stove for breakfast. I was very proud. I toasted some of the loaf for dipping. Pretty good, very filling. Kid didn’t like it but it was never about her, she can have normal bread.

Happy Baking!

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Testing the waters

6 Comments Add yours

  1. Charlie Mason says:

    I am actually going to have a go at this one Adam – looks amazing –

    Like

    1. Good for you Charlie, let me know how it goes!

      Like

  2. Heather Binns says:

    Mum suggested I read your blog Adam…yum, glad I did! Might pester the retired baker but not retired fisherman for some crabs with the wholesome loaf!! lol, Heather B

    Like

    1. Thanks Heather, I’m glad you could take the time. I’m enjoying the process a lot. Hope everyone’s well 🙂

      Like

  3. loving your blog!!! the pictures are just wonderful and the recipes cant wait to try them!

    Liked by 1 person

    1. Thanks maplesyrupgirls. I’ll be checking your site out very shortly (chefs can be busy). Let me know how you go with the recipes. Happy cooking 🙂

      Liked by 1 person

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