Looking for a way to satisfy your sweet tooth (teeth)? How about sneaking an extra serving of veggies in with your breakfast? Look no further than this super moist and decident sweet potato, chocolate loaf.
Prep Time 25minutes
Cook Time 35minutes
Total Time 1hour
Author Lauren Bossi
2cupsof pureed sweet potatos
1 ½cupsof oat flour (ground oats)
¼cupof unsweetend almond milk
½-3/4cupof maple syrup
½cup+ 2 Tablespoons of unsweetened cocoa powder
2teaspoonsof baking soda
¼cupchia seeds to blend in (optional)
¼cupof chocolate chips/crushed almonds to mix in (optional)
Preheat oven to 400 degrees F. Boil 2 medium diced sweet potatoes in a sauce pan for 15-20 minutes or until tender. Remove skin and puree in a blender or food processor until smooth.
In a large bowl, combine sweet potato puree, milk and maple syrup. Add in oat flour, cocoa powder, cinnamon, baking soda, salt and any other add-ins you choose. Combine until dough is thoroughly incorperated.
Place the dough in a greased bread loaf pan and bake in the oven for 35-40 minutes or until fork comes out clean and the top is hardened a bit. It is ok to underbake slightly as it will make for a fudgier loaf. Let cool completely and enjoy topped with nut butter of choice!