grain-free, sugar-free, sweet potato bread | gluten-free recipes made easy

So, the lovely folks at NuNaturals Stevia sent me a great big package of all of their products to try in my baking.  I was pretty shocked–apparently there is much more available than just stevia extract.  I was also pretty excited to hold them to their claim that their stevia has no aftertaste.  I must say, after this recipe, I am quite pleased.  AND, even more importantly–it has the husband stamp of approval.  And that, I tell you, is an accurate rating for success.

Enough blabber.  Here’s my recipe.

Ingredients:

• 3 eggs
• 1/2 c. olive oil
• 3/4 c. sweet potato puree
• 3/4 c. NuNaturals More Fiber Stevia Baking Blend
• 1 t. vanilla extract
• 1/2 c. coconut flour
• 1/2 t. baking soda
• 1 t. baking powder
• 1/2 t. sea salt
• 1/2 t. xanthan gum
• 1/2 t. cinnamon
• 1 t. pumpkin pie spice
• coconut butter, optional

Ingredients:

1. Cube 3 medium sweet potatoes and boil for 15-20 minutes, or until fork tender.  Drain and transfer to a food processor.  Blend until no lumps remain.  Season with salt, to taste.  Set aside.
2. Preheat the oven to 350 degrees F.  Grease the bottom of a square, 8 x 8″ baking dish.
3. In a large mixing bowl, whisk the eggs.  Add the oil and sweet potato puress, mixing well.  Add the vanilla and mix to combine.
4. In a separate bowl, mix together the remaining (dry) ingredients.
5. Add the dry ingredients to the wet; and whisk until combined.  Sometimes coconut flour can look a little lumpy at first, which is why I like using a whisk.  It will thicken as you stir; coconut flour is very absorbant.
6. Pour the batter into the baking dish.
7. Bake for about 30-35 minutes, or until a knife comes out clean.
8. Serve cooled or serve warm!  It’s delicious any way–especially with a shmear of coconut butter.