Crispy Sweet Potato Bread with Pea and Butter Bean Spread
Ingredients
- 1 large sweet potato (cooked with skin removed)
- 1 cup buckwheat flour
- 2 tablespoons coconut flour
- 1 flax egg (1.5 tablespoons flax with 3 tablespoons water)
- 1 teaspoon baking powder
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon warm water
- 1 tablespoon sea salt
Pea spread
- 1/2 cup green peas
- 1/2 tin butter beans
- 1 tablespoon tahini
- Juice of half a lemon
- 2 tablespoons olive oil
- Garlic powder
- 1 teaspoon sea salt
Preparation
Mix together the dry ingredients
Add the cooked sweet potato and other wet ingredients
Mix well with your hands and form a dough
Separate into balls of dough; they will not change shape during baking
Brush the dough balls with oil to help achieve a crusty exterior
Bake in a preheated oven for 35 minutes at 180°C
For the pea spread, blend all ingredients together until smooth
