What You Will Need
2 cups Paleo flour
1/2 teaspoon baking powder (preferably aluminum free)
1 teaspoon baking soda
1/2 ground ginger powder
3 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cupj chicory root powder
1/2 cup monk fruit sweetener
3 eggs (or flax eggs, 1 tablespoon flax meal mixed with 3 tablespoons warm water, allow to sit for 10 minutes)
1 cup neutral vegetable oil ( used 1/2 cup avocado oil and 1/2 cup olive oil)
1/4 cup coconut sugar
2 teaspoons vanilla extract
1 cup garnet yams, peeled and grated
1 1/4 cup fresh cranberries
3/4 cup toasted walnuts, roughly chopped
4 tablespoons toasted walnuts, finely chopped
1/4 cup paleo flour
3 tablespoons coconut sugar
2 tablespoons vegan butter, cold and cut into small cubes
Preheat the oven to 350 degrees F. Prepare the bread pan with oil and line it with parchment.
Begin making the bread batter. In a medium bowl, add together the flour, baking powder, baking soda, ginger powder, cinnamon, nutmeg, chicory root powder and monk fruit sweetener. Mix well.
In a separate medium bowl whisk the eggs or flax eggs, oil, coconut sugar and vanilla extract until well blended.
Pour the egg and oil mixture into the dry ingredients and stir until incorporated but don’t over mix. Add the the grated yams, cranberries and walnuts. And stir until well combined. Pour the batter into the prepared pan.
Crumble Topping – In a small bowl combine the finely chopped walnuts, flour, and coconut sugar. Add the cold vegan butter pieces and using your hands, incorporate the butter pieces into the flour mixture until it resembles a course crumbly meal.
Sprinkle the topping evenly over the batter in a single layer. Place the loaf pan on the middle rack in the oven. Bake for 50 minutes. Check the loaf at 45 minutes to determine whether it will need another 5-10 minutes. Mine did because my loaf pan was cast iron which is a thicker gauge than an aluminium or stainless steel pan. Poke the loaf with a sharp knife to see if it comes out clean.
Remove the sweet potato bread and allow to cool down about 30 minutes before removing it from the loaf pan.
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