Sweet Potato Bread

This wheat-, egg-, dairy- free recipe features flaxseed as an alternative to eggs as a binding ingredient. The natural sweetness of the sweet potato makes the Brown Sugar Splenda optional.

Ingredients:

1 medium sweet potato
2 Tbsp flaxseed, ground,
2/3 cup water
1/4 cup Brown Splenda (optional)
Small Container Natural Unsweetened Applesauce
1/2 cup water
1 cup rice flour
1-1/2 cup Bob's red Mill Oat flour
2 tsp Aluminum Free baking powder
1-1/2 tsp ground cinnamon
1 tsp sea salt

Instructions:

Bake the sweet potato in a preheated 400°F (205°C) oven for 30 to 35 minutes, or until tender. 

Let cool, remove potato from skin, mash potato, and leave be.

Preheat the oven to 350°F (175°C) F.

Boil the flaxseed in 2/3 cup water for 3 to 5 minutes, or until it is the consistency of egg whites.

Cream the flaxseed mixture with the Brown Sugar Splenda and applesauce in a large bowl until smooth and creamy.

Add the sweet potato and 1/2 cup water to the flaxseed mixture. Blend well.

Sift together the remaining dry ingredients and add to the liquid mixture. 

Stir just enough to blend the ingredients (mixing too long will make the batter tough).

Pour the mixture into a pre-sprayed 9-by-5-inch loaf pan and bake for 45 minutes. 

The bread is done when a knife inserted into the center comes out clean.

Variations:

Use yams, mashed potatoes, pumpkin, or pureed fruit instead of sweet potato and eliminate the 1/2 cup added water.
Eliminate the Splenda and use 1/2 cup fruit juice in place of the 1/2 cup water
Substitute millet flour for rice flour

Yield: Makes one 9-by-5-inch loaf