Camote (Sweet Potato) Bread – Gluten-free

Good news on the chemical warfare in my bathroom after the last storm. Jose, when he came, assured me it just needs a flow of water, like the kitchen has, from above, and a tube coming up out of the earth, like the casita has; which never smells. They filled the drain, re-dug the trench way out of the field, and put the new pipe in.Whew. A $%ˆ%$- load of anxiety left my shoulders.

Recipe of the Day – Camote Bread

Ingredients:

  • 1 1/4 c. platano or oat flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. cardamom
  • 1/8 tsp. cloves
  • 1/8 tsp. ginger
  • 1 mashed camote, yam or sweet potato
  • 1 T. flax soaked in 3 T. water
  • 1/4 c. water or tea
  • ¼ c. almond or coconut milk
  • 1 ripe banana
  • 1 c. applesauce
  • 1/4 c. coconut sugar

Directions:

Mix together all ingredients by hand or in a food processor or blender. Pat into a loaf-shape, or place thick batter into a bread pan. Dehydrate at 105 degrees for 6 hours or more, until desired texture. Or, to bakc,  preheat your oven to 350 degrees F. Grease and flour your loaf pan and bake 40-50 minutes until your knife comes out clean. Let cool. Top with cashew creme, if desired, found on this blog!

Word of the Day – licuadora – blender

Tip of the Day –Add chocolate chips, cacao nibs, chocolate pieces, coconut or walnuts, or all of them, yum!

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