As I delve further into a wheat-free way of life I’m discovering some really great combinations of flavors I might not have tried had I not embarked on this journey. Wanting French toast last weekend, I came up with this sweet potato bread recipe that is moist & kissed with just a little sweetness. It made excellent French toast. Necessity is the mother of invention is it not?
Orange sweet potato as I’m sure you already know is good for you. High in beta-carotenes consuming it can help raise our blood levels of Vitamin A. Vitamin A of course it’s good for not only our vision but also for growth & repair, heart health, our immune systems & skin & also may help in staving off some cancers. It’s found in eggs, oily fish, yellow, orange, red & green veggies & yellow & orange fruits. Sweet potatoes are lower in starch than regular large, white potatoes & have a natural sweetness & creaminess to them making them perfect for mashing & baking. This bread was really easy to slice & held together perfectly.
The bread when cooked got beautiful & golden – lightly crunchy on the outside, warm & a little squishy inside, just like French toast should be. Served with summer fruit, it made a perfect weekend brekkie. My hubby likes fruit warm with his French toast so, being the fabulous wife that I am, I cooked some raspberries & nectarines in butter & real maple syrup for him. Me, I prefer my fruit unadulterated & I thought it looked far too pretty to cook .
Once you’ve cooked the French toast in butter you want to serve it with more butter right? Of course you do. And maple syrup. The real stuff. And lots of it.
It’s supposed to storm all weekend here in sunny Florida. That’s just fine with me because I’m planning on some gluten-free experimenting. I want to try baking a good sandwich bread & some fruity scones. Fingers crossed for gluten-free success! It’s been a long, tiring week & I’m really missing having my mum to talk to, I mean talk to her like I used to be able to, before dementia took hold. I feel a need to lose myself in the kitchen with the rain beating against the window. It might be a little of the soothing therapy this girl needs. Happy weekend to all xo.
- SWEET POTATO BREAD
- 2 cups gluten free flour mix*
- 4 teaspoons baking powder
- 1/4 cup palm or coconut sugar
- pinch of salt
- 1/4 cup (half a stick) butter, cut up
- 1 cup mashed sweet potato**
- 3/4 cup coconut milk
- 1 egg
- FRENCH TOAST
- 1/2 cup coconut milk
- 3 eggs
- butter for greasing pan, plus 4 tablespoons butter
- 1/2 cup maple syrup
- 1 cup raspberries***
- 2 large nectarines or peaches, sliced***
- To make the sweet potato bread: Preheat oven to 400°F (200°C). Grease a 9-inch loaf pan. Line with parchment paper so paper comes up the sides of pan. This is for easy removal of the bread once it’s baked.
- Combine flour, baking powder, sugar & salt in a medium bowl. Rub in butter until well mixed.
- In a small bowl, whisk mashed sweet potato, coconut milk & egg until well combined. Add to flour mixture; stir until mixture just comes together, do not over mix. Scrape mixture into prepared pan; smooth top. Bake 25 to 30 minutes or until a skewer inserted into center of bread comes out clean & bread has pulled away from the sides of the pan a little. Cool in pan 10 minutes before turning out onto a wire rack to cool. For French toast, cut bread into 12 even slices.
- To make the French toast: Whisk coconut milk & eggs together in a medium sized shallow dish.
- Heat a little butter in a large frying pan over medium heat. Dip one or two pieces of bread into the coconut milk mixture, turning to coat both sides of bread. Cook for 2 minutes each side or until golden. Place on a tray in low oven to keep warm. Repeat with more butter & bread slices & coconut mixture.
- To serve, arrange French toast on a serving platter or individual plates. Top with butter & maple syrup. Scatter raspberries & peaches over toast.
- * For people who don’t want to make up their own gluten-free flour blend, this is a perfect alternative. It’s available in most grocery stores, I bought mine in Walmart. Betty Crocker Gluten-Free rice flour blend
- ** I cooked 1 medium-sized sweet potato whole for about 1 hour. I then cut it in half & scooped out the flesh & mashed it. Don’t add anything to it. It gave me exactly 1 cup.
- *** I love fresh fruit but my hubby loves fruit cooked with French toast so for him I cooked the raspberries & nectarine slices in a little butter & maple syrup until they were hot.