Sweet Potatoe Breakfast Bread |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This recipe has been adapted from the Homegrown recipe book. The aroma is fantastic and so is the taste. Requires extra time for cooling. Ingredients:
1/4 tsp cinnamon |
1 cup good quality apple juice or fresh pressed juice |
1 star anise pod |
1 cup sweet potato pulp,( i sometimes substitute buttercup squash) |
1/4 tsp freshly grated nutmeg |
1 1/2 cups spelt flour |
1 1/4 tsp baking soda |
1 tsp salt |
1/2 cup honey |
1/4 cup organic plain whole-milk yogurt |
1/4 cup soft fresh goat cheese (i substitute ricotta) |
1 large egg |
2 tbsp olive oil |
Directions:
1. In a saucepan, mix the apple juice, star anise and cinnamon over medium heat and simmer for about 10 minutes. Remove from heat and let sit for 15 minutes. Discard star anise.
2. Add the sweet potato pulp and nutmeg to the pan and cook over low heat for 10 minutes, or until the mixture forms a paste. Add a little more apple juice if pulp seems dry; cool.
3. In a bowl, whisk the honey, yogurt , cheese and egg. Add the oil and whisk again until smooth. Fold in the the sweet potatoe mixture.
4. Pour batter into a buttered 9 x 5 inch loaf pan and bake for 60 - 70 minutes in a 350 oven. Let bread cook on a wire rack for 5 minutes. Remove from pan and let cool.
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