This savoury protein bread with sweet potato and rosemary has a proper bread texture and is quite hearty while also being light. It is fantastic with soup, and it is a great addition to a cheese board too if you're feeling fancy!
Prep Time: 10 Minutes
Cooking Time: 25-30 Minutes (assuming sweet potato is already cooked. Add 20 min for boiling if it is not cooked)
Total Time: 35-40 Minutes
- 135 grams cooked sweet potato (boiled or baked)
- 4 eggs
- 90 grams Nude Casein
- 75 grams oat flour (or substitute with a gluten-free flour)
- 15 grams psyllium husks
- 1 teaspoon sea salt
- 1 teaspoon bicarbonate of soda
- 1 1/2 tablespoons fresh rosemary, finely chopped
How to make it:
Step 1: Preheat the oven to 180℃.
Step 2: Line the loaf tin with non-stick paper or grease with butter and dust with a little flour. Set aside.
Step 3: Leave Rosemary aside and place all other ingredients into a food processor and process until the dough is smooth.
Or, you can puree the sweet potato first, and then combine all the ingredients in the bowl of a mixer. Mix on a medium speed until the dough is smooth.
Step 4: Stir in the rosemary.
Step 5: Move the dough to the baking tin and bake for 25 to 30 minutes or until it is cooked through. Do not over bake the loaf.
Remove from the oven and allow to cool in the tin.