Eosinophilic Esophagitis Friendly Vegan Sweet Potato Bread
Total time1 hr 40 min
Prep time20 min
Cook time1 hr
5.0(30)
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Learn more →Ingredients
10 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the bread
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 cup mashed sweet potato (from about 1 medium sweet potato, cooked and cooled)
- ½ cup packed light brown sugar
- ¼ cup maple syrup
- ⅓ cup neutral oil (such as canola or vegetable oil)
- ¼ cup plant-based milk
- 1 tsp vanilla extract
- ½ cup chopped walnuts or pecans (optional)
Can be omittedwalnuts
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
- 2
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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