This moist cake style pudding is packed with fibre and contains no added sugar. It can be prepared quickly and easily, and will stay fresh in the refrigerator for 5-7 days.
You can choose between the sweet version, made with cinnamon and dates, suitable as a healthy cake or a snack on the go, or the savoury version with herbs, spring onion, cheese, and ham as options, ideal to pair with soup.
Sweet Potato bread pudding
1 large roasted sweet potato flesh (approximately 150 - 200 g)
Half cup of organic shredded coconut¼ cup of psyllium husks
¼ cup of melted coconut oil
1/4 cup of raisins or chopped dates (optional)
2 tsp of cinnamon
Preheat your oven to 180°C or 350°F. Grease and line a large loaf tin.
Mix mashed sweet potato with cinnamon and raisins or chopped dates.
Add in coconut and psyllium plus melted coconut oil and mix carefully.
Pour the mixture into your prepared tin and bake for 35 - 40 minutes at 180
Remove from the oven and cool in the tin for 15 minutes before gently transferring to a cooling rack. Allow to cool completely prior to cutting.
Sweet Potato Savoury bread
· 1 large Sweet Potato baked until soft
· Handful of chopped chives or 2 spring onions
· 2 tablespoons of dried mushrooms soaked and boiled for 5 minutes
· Half cup organic shredded coconut
· 1/4 cup of psyllium husks
· 1 x Egg or quarter cup of melted coconut oil
· 1 tsp cumin or coriander
· Bunch of fresh herbs of choice finely chopped
· Seeds of choice optional either pumpkin or caraway or sesame
· ½ cup of cheddar cheese or vegan cheese suitable for melting or Nutritional Yeast
· Chopped ham (optional)
· Pinch of salt
Mix all the ingredients together
Tip the mix into a small loaf tin with a tin liner
Bake for 35 minutes in the centre of the oven at 180
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