Sweet Potato Bread

 

http://www.cleaneatingmag.com/recipes/gluten-free-recipes/sweet-potato-bread/

Makes: 12 slices
Hands-on Time: 20 minutes
Total Time: 1 hour, 20 minutes

INGREDIENTS:

  • 2 cups old-fashioned rolled oats
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1/4 tsp coarse sea salt
  • 1 large egg
  • 3/4 cup whole-milk plain yogurt
  • 5 tbsp pure maple syrup
  • 2 tbsp safflower oil
  • 2 tsp apple cider vinegar
  • 1 cup peeled, cooked, mashed sweet potatoes, cooled
  • 1/3 cup chopped unsalted walnuts

 

INSTRUCTIONS:

  1. Preheat oven to 350°F. In a blender, pulverize oats into fine flour. In a large bowl, combine oat flour, cinnamon, baking powder, nutmeg, baking soda and salt. In a small bowl, whisk egg; stir in yogurt, maple syrup, oil and vinegar. Add egg mixture to flour mixture; stir until just combined. Fold in potatoes.
  2. Line a 9 x 5-inch glass loaf pan with parchment paper and mist with cooking spray. Pour batter into loaf pan. Sprinkle walnuts over batter and press down on nuts lightly. Bake for 1 hour, until a toothpick inserted in center comes out clean. Let cool in pan for 30 minutes; remove and cool completely on a wire rack.

TIP: Store 4 slices bread in an airtight  container; freeze remaining portions.

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Vegetarian Hash

**Love the acorn squash in this, but have used sweet potatoes and butternut – whatever was at the store*

http://www.cleaneatingmag.com/recipes/vegetarian-hash/

By Alison Lewis

Serves: 6
Hands-on time: 15 minutes
Total time: 25 minutes

INGREDIENTS:
•3/4 lb small new potatoes, left unpeeled
•1 small acorn squash, peeled and cut into 1/4-inch pieces
•1 tsp fresh rosemary, chopped, divided
•1/2 tsp sea salt, divided
•1/2 tsp fresh ground black pepper, divided
•Olive oil cooking spray
•4 tsp olive oil, divided
•2 shallots, minced
•2 cups broccoli, shredded
•1/3 cup each red and green bell pepper, thinly sliced
•2 tsp fresh lemon juice

INSTRUCTIONS:
1.Preheat oven to 425 F. In a bowl, lightly toss potatoes and squash with 1/2 tsp rosemary, 1/4 tsp salt and 1/4 tsp black pepper. Place on a baking sheet misted with cooking spray. Drizzle with 2 tsp oil, tossing gently. Bake for 25 minutes or until tender, stirring every 10 minutes.
2.Heat remaining 2 tsp oil in a large nonstick skillet over medium-high. Saute shallots, broccoli and bell peppers for 1 minute. Add potato-squash mixture and cook for 5 minutes or until heated. Sprinkle with lemon juice, remaining 1/2 tsp rosemary, 1/4 tsp salt and 1/4 tsp black pepper and heat through.