To prep in advance, roast up 2 medium sweet potatoes the night before. This bread has no added refined sugar or refined flour in the bread itself. NOTE: the chocolate chips do have sugar, of course! I pulsed rolled oats in my blender for the flour. The final product is a dense loaf of bread that is fiber and nutrient rich, tasty and filling. It probably freezes well too…but we ate it too quickly to find out! 🙂
This bread is full of polyphenols and fiber–great for gut health!
In other news, “spring is finally springing” in Massachusetts. It has been a loooooong winter…and I am so happy to feel a little warmth and see the flowers blooming. It feels like a rebirth. 🙂 I hope you are enjoying some warm weather too. We’ll be opening up our cottage in Maine soon which always makes me happy. To me, there is nothing quite like Maine in the summertime.
This Sunday, Russ and I ran the Massachusetts Ave. Bridge from Boston to Cambridge and around the esplanade in a 4 mile loop. We haven’t been running much so it felt good to leg it out a little. We walked around the Public Garden–the Swan Boats were up and running. Love that! I shared our little adventures on my Instagram story. Boston is such a great city…especially in the springtime!
In other news… the IBelieveinyourStory campaign continues to raise money for IBS research. Please consider making a donation…any amount is needed. Donate here.
Last Friday, my colleague Toni Fiori and I did our first Facebook Live. We have 1.4 K views of our first attempt at this platform…which makes me happy. You can see our video on my Facebook page (if you use this platform). The topic for this first FB live, “What you might not know about the low FODMAP diet.” We will to do another Facebook Live this Friday, April 27th at 12 Noon EST. Topic to be announced…but we are thinking about talking about the role of mast cells and IBS symptoms.
Do you listen to FB live? If so, what topics would you like us to talk about?
- 8-10 servings, 1-2 slices
- 1 1/2 cup mashed sweet potato flesh (from about 1 1/2 medium/large sweet potatoes, roasted)
- 1 large mashed banana (just ripe)
- 2 eggs
- 1/2 cup lactose free milk of choice or plain lactose free kefir (I uses Green Valley kefir)
- 1 teaspoon vanilla extract
- 1/4 cup almond butter
- 1 teaspoon cinnamon
- 1 1/2 cup oat flour (I used 1 1/2 cup old fashioned oats, pulsed in blender to create flour)
- 1/4 cup semi-sweet/dark chocolate chips, optional
- 2 tablespoons rolled oats, optional
- Preheat oven to 350 degrees F.
- Prepare loaf pan with a little oil or line with parchment paper
- In medium bowl, add sweet potato, banana, eggs, milk or kefir, vanilla, almond butter and stir to blend.
- Fold in cinnamon and oat flour until just mixed.
- Add mixture to prepared loaf pan.
- If using, sprinkle chocolate chips and oats down the middle of the loaf.
- Bake for about 50 minutes or until cake tested comes out clean.