Recipe: Sweet Potato Pecan Bread.
My goal within this blog is to give you my most treasured recipes, refined and personalized over the years, to ensure their quality and deliciousness. The first step concerns ingredient: You must have the best ingredients you can: organic, non-GMO, locally sourced to the best of your ability. No food with diminished vital force goes into your cooking- or it will contribute to your diminished vital force. No feeding into the system that perpetuates sickness through pesticide use, carbon emissions, or poor farmers living alongside rich Monsanto mongers.
Quality food. Take care of your health now, and it will take care of you later.
1 cup almond flour (or other wheat-free variety, try coconut, hazlenut, oat…)
1 cup sprouted whole wheat flour
1 Tbsp ground cinnamon
2 tsp ground ginger
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp allspice
1 cup maple syrup
1/2 cup melted butter or coconut oil
1 large sweet potato (or small squash of choice)
1 tsp vanilla extract
1/2 cup chopped pecans (or nut of choice)
Preheat the oven to 400F. Place sweet potato on a baking sheet and bake until fully cooked, approximately 30 minutes. If using a larger squash, cut in half, scrape seeds out, and place cut side down on a baking sheet. Puree and reserve 1 cup for the recipe, and save the rest for other recipes.
Turn the oven down to 350F. Combine dry ingredients except nuts in a bowl. Combine wet ingredients in another bowl, including cooked sweet potato, adding eggs last to make sure they don’t curdle from the heat of your melted butter or oil. Add wet ingredients to dry, being careful not to over mix. Fold in nuts and place batter into a buttered loaf pan. Bake 1 hour or until center is completely cooked. Let cool fully before cutting and serving.
Serve toasted with butter, bee pollen and your favorite tea for an incredible breakfast treat. Or serve with soup, apples and cheese for a truly delicious lunch.
All photos within this blog post taken by Julianna Blizzard.