Potluck Fair: Grain-Free Sweet Potato Bread

I went to a potluck Sunday. I love meals shared, but potlucks have become a bit of a tricky business. Most of the trickiness revolves around the following two questions:

  1. Do you stalk down the creator of each dish and politely demand an ingredients list? Do you take a risk? There have been several potlucks where the only dish I have eaten is the one I have also made.
  2. Will my gluten-free dish (especially if it’s a baked one) be embraced or shunned? Gluten-free is often associated with texture differences, flavor differences, etc. Generally I’m not too worried about this one, honestly. If they don’t eat it, more for me!

But this particular group of potluckers is great. Probably close to 1/2 of us have food allergies, or are married to someone with food allergies, and so the conversation is open and enthusiastic. Things that dishes “lack” are broadcasted with pride. And no one minds offering an ingredient list.

And this bread, well it went over well with the whole crowd, gluten-free and not. Success!


Grain-Free Sweet Potato Bread

I am trying to find a balance between nut butters/flours and coconut flour. Coconut flour on its own has a distinct texture that I don’t mind, but other people (husband included) seem to. Joshua’s reaction to this bread however, was to liken it to a poundcake in lightness and texture. Poor thing misses my pre-gluten-free poundcake.

Ingredients:

1/3 cup creamy almond butter
1/3 cup almond meal
1/3 cup coconut flour
1 cup cooked sweet potato, flesh removed from the peel
3 eggs
1/4 cup honey
1/4 tsp liquid stevia
1/2 tsp vanilla extract (alcohol free)
1/4 cup unsweetened almond milk
1 tsp cinnamon
1 dash clove and nutmeg
1/4 scant teaspoon sea salt
1/2 tsp baking soda
coconut oil (for greasing)
1/2 cup cashew icing (recipe follows)

Directions:

  1. Preheat oven to 350F and grease a single loaf pan
  2. In a food processor, combine the first four ingredients until thoroughly incorporated.
  3. Add the remaining ingredients and mix on low, using a spatula to scrape the bottom and edges as necessary. The batter should be consistent, but not overworked.
  4. Pour batter into loaf pan and bake for 30-35 minutes, until the top of the loaf is slightly firm to the touch (you could also use a toothpick).
  5. Allow to cool almost completely before icing.
  6. Dust with cinnamon and serve slightly warm.

To store, keep refrigerated in an airtight container. Warm gently before serving. If you are planning on reheating, I recommend not icing the whole loaf at once, but instead slice by slice.

Cashew Icing

Ingredients:

1/3 cup raw cashews, soaked at least 8 hours and drained
2 tbsp
1-2 tbsp agave or 1/8 tsp liquid stevia (to taste)
a couple drops vanilla and lemon extract (alcohol free)
water

Directions:

Blend all ingredients except for the water at a medium high setting. Slowly add water until desired consistency is reached. Blend for several minutes until the mixture turns from grainy to creamy. Chill for at least two hours to allow to set.

ENJOY on this rainy little day of ours.

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