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Peak Health Food Rugeley

Bedtime Sweet Potato Bread

  • Ingredients

    Solids...

    300g Brown Rice Flour

    150g Almond Flour

    36g Baking Powder

    1 Tsp Sea Salt

    3 Bags Yogi Bedtime Tea

    Fluids...

    480g Roasted Sweet Potato  (with skins on)

    3 Tablespoons Almond Butter

    6 Tablespoons Almond Milk

    3 Tablespoons Linseeds

    9 Tablespoons Water

     

  • Preparation

    Roast sweet potato in their skin for 30-40 minutes at 180C

    Cool then remove skins and mash with a fork

    Combine all solids in a bowl

    Combine sweet potato mash with almond butter and 6 tablespoons almond milk

    Place whole linseeds in a grinder and bruise

    Add water to ground linseeds until the water becomes slimy

    Add to the sweet potato mixture

    Add this to the solids and combine using a wooden spoon

    Line a cake tray with parchment and add dough

    Sprinkle with seeds and bake for 25-30 minutes

    Allow to cool, then slice

     

     

     

     

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News / Blog

Auntie's Shortbread

This is a family recipe passed on by my Great Auntie Annie who lived independently until the age of 100.  She eventually passed away at 102. 8oz Butter 4-5oz Icing Sugar 6oz Cornflour 6oz Plain Flour   Beat the butter until soft & add icing sugar. Beat well. Carefully mix in the flour & cornflour and knead well. Makes 2 rounds about half centimetre thick or make biscuits. Bake at 160 degrees until very pale golden. This recioe is best in a none fan oven and is also best if not made in a mixer.

Read more ...

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    Shop Address

    21 Market Square

    Rugeley

    WS15 2BJ

    01889 807060

    Opening Times

    Monday - Saturday

    9am - 5pm

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