Hello, and welcome to a new amazing recipe!
It is a gluten, dairy and egg-free sweet potato bread.
All of a sudden, the weather has changed to fall and what could be more fun than baking a delicious bread in your oven.
Your kitchen will smell like heaven and you will feel the home-like coziness.
Of course one could declare that this bread tastes more like a cake because of its sweetness of the potaoes and the bananas.
Be it as it may, it is delicious as bread or cake.
A long time ago the sweet potato was brought from South America to Europe.
A few years ago it was still quite unknown and could only be found in special stores.
Meanwhile, you can buy it in almost every grocery store.
And this is good, because this wonderful tuber feeds us with an amazing cocktail of healthy nutrients, which we should definitely put on the list of our daily food.
Sweet potatoes have a significant proportion of vitamins, minerals and fiber.
We would like to emphasize the amount of folic acid, vitamin A, C, E, many B vitamins and carotenes.
Also, iron, zinc, calcium, magnesium and sodium are among the most important ingredients of the sweet potato.
You can also enjoy raw sweet potatoes.
They taste just as wonderful as these zucchini noodles in our recipe.
We decided to go for a gluten-free rice flour, which we ground in our flour mill.
But of course you can also buy it in any health food store or you may replace it with any other gluten-free version.
You can keep the bread in the fridge for at least three days or simply toast it and eat it warm again.
We will now enjoy a piece of our sweet potato bread and a hot cup of tea.