Sweet Potato & Chocolate Swirl Bread
Another simple sweet bread recipe to make, especially if you were a fan of the peanut butter and raspberry bread! Oats are the main ingredients here and I would recommend blending oats yourself in a food processor or nutribullet rather than using pre bought oat flour as the texture wont be as firm. I have tested the recipe so many times to get it just right so its important to follow the recipe precisely.
The bread works as an ultimate afternoon pick me up or a sweet breakfast option. If you store in an airtight container the bread will last 5 days.
Cooks in 60 Minutes
- 400g Sweet Potato (peeled and chopped)
- 200g Oats
- 3/4 tsp. Baking Powder
- 2 tbsp. Coconut Oil
- 2 tbsp. Honey/Maple (for vegan)
- 70g Dark Chocolate Chips
- 1 tbsp. Cacao Powder
- 3 tbsp. Almond Milk
- Preheat the oven to 190°C
- Start by steaming the sweet potato until tender. Let cool to one side.
- Blend the oats in a food processor or nutribullet until a flour consistency is reached (40 seconds).
- Place the oats in a large mixing bowl, along with the baking powder.
- Next, blend the sweet potato into a smooth puree in a nutribullet or food processor.
- Pour the sweet potato along with the honey, melted coconut oil and 2 tbsp. of almond milk into the oats and using a spoon combine well.
- Divide the mixture in two, placing one half in a separate bowl.
- In one of the halves add the cacao powder, 1 tbsp. of almond milk and the chocolate chips and stir to combine.
- Prepare a 1Ibs baking tin with some parchment paper. To create the marble effect – spoon in sections of each colour and at the end using a skewer or knife give a quick stir (like a figure of 8) but don’t go over board as you don’t want to combine the colours too much.
- Bake for 40 minutes.
- Leave to sit for 2 hours before cutting!!! Patience people!