This weekend we had our first snow storm of the season. Of course it couldn’t happen during the week for a snow day from school… but hey, that’s life.
Actually, it was pretty nice to be stuck inside. My brother and sister were visiting at the time, so we all got to bum around together, watch Westworld, and eat a bunch of food. And with the leftover roasted sweet potatoes, I was able to make some chocolate chip sweet potato bread today!
Sweet Potato Bread (Paleo)
1 1/2 cups cooked and mashed sweet potato
2 teaspoons vanilla
3 tbsp honey
1/2 cup coconut flour
1/2 tablespoon cinnamon
1 1/2 teaspoons baking powder
1 tsp salt
pinch of stevia
1/4 cup chocolate chips
Preheat the oven to 375°F and grease a bread pan with coconut oil. Combine all ingredients (except the chocolate chips) in a food processor and blend. Stir in chocolate chips and then spread batter into the bread pan. Bake in the oven for 45 minutes. Let cool before slicing. In my opinion, this bread tastes best the second day!
I apologize for going MIA so much lately. With all the craziness of school right now, I haven’t had much of a life. The only thing that’s getting me through is my Spring Break next week. Hopefully I’ll have time to work on several new recipes! I’ve been itching to get back in the kitchen lately. Until then, I’m picking recipes to share from my recipe vault!
Cheese Sticks (Grain-Free)
1 cup tapioca flour
3/4 cup + 1/4 cup shredded mozzarella cheese
1/2 tbsp onion powder
1/2 tbsp garlic powder
1/2 tbsp oregano
1/2 tsp salt
2 tbsp water
2 tbsp mustard
Preheat the oven to 375 degrees. Combine tapioca flour, 3/4 cup cheese, onion powder, garlic powder, oregano, and salt in a bowl.Add in the egg, water, and mustard. Mix altogether for about 20 seconds (do NOT add extra water). Grease a bread pan and spread in dough. Top with the remaining 1/4 cup cheese. Bake for 20 minutes. Let cool for 2 minutes, take out of pan, and use a pizza slicer to cut into sticks. Sprinkle with salt and garlic powder before serving.
Yup, a St. Patrick’s Day recipe. Instead of going all out and fancy though, I wanted to make the most basic Irish Soda Bread possible. This means no sugar, raisins, or butter (but feel free to add some if you want more of a dessert bread 🙂 ).Of course this is not a complete traditional bread (I can’t help but to put my own spin on things). I used my own “buttermilk” recipe (milk + vinegar) and somehow, I don‘t think the Irish used spelt flour all that much.
Since this recipe is so basic, I’ve been using it a lot for sandwich bread and I even made a bread bowl with it!
P.S- It tastes awesome if toasted 😉
Irish Soda Bread
1 cup milk
1 tbsp vinegar
2 cups spelt flour (can use whole wheat flour)
1 cup whole wheat flour
1/2 tbsp baking soda
1 tsp salt
Mix milk and vinegar together in a small bowl. Let stand for 10 minutes. Meanwhile, preheat the oven to 375 degrees. In a large bowl, mix together flours, baking soda and salt. Create a well in the middle of the mixture and pour in milk. Mix altogether and knead with your hands into a ball. If too dry, add a SMALL amount of milk. Place on an ungreased baking sheet and press down slightly until your hands just cover the dough from sight. Cut an X in the bread, 1/4-1/2 inch deep. Bake for 40 minutes. Serve upon taking out of the oven. Store in a sealed ziplock bag.