Sweet Potato Oat Bread

We've been getting sweet potatoes in our CSA box for the past few weeks and I've been trying to come up with inventive new ways to use them. I happen to love homemade breakfast breads, and thought why not use mashed sweet potatoes in place of something like pumpkin puree which you might normally find in one of these recipes. The result was a moist, not too sweet, healthy breakfast bread which is great with a cup of coffee in the morning or for a mid-morning snack. Eat it as it is or with a little bit of butter. This bread kept well for me for a few days wrapped in foil.

Sweet Potato Oat Bread
Makes 1 loaf

Active Time: 10 minutes
Total Time: 55 minutes (plus time to roast sweet potato)

1 1/2 c. mashed cooked sweet potato (about 2 medium)
1 1/4 c. whole wheat pastry flour (or 3/4 c. white and 1/2 c. normal whole wheat flour)
1/2 c. oat flour (can be found at Trader Joe's or Whole Foods - or make your own by grinding up oats in a food processor)
1/4 c. ground flaxseed meal
1 t. baking powder
1/2 t. baking soda
1/2 t. kosher salt
1 t. ground cinnamon
1/2 t. ground nutmeg
1/4 c. (1/2 stick) butter
1/2 c. agave nectar or maple syrup
2 eggs
1 t. vanilla extract

Preheat the oven to 350 degrees and grease a 9x5 inch loaf pan.

Roast the sweet potato for about an hour until a fork goes in easily (this can be done ahead of time). Remove from oven and set aside.

In a medium-sized bowl whisk together the flours, flaxseed meal, baking powder, baking soda, salt, cinnamon and nutmeg. In another medium-sized bowl remove the flesh from the sweet potato and mash well with a fork. If you've roasted the sweet potato the day before and it's cold, warm it up then add the butter and stir to combine (the heat will melt it), then add the eggs, agave/maple syrup, eggs, and vanilla extract and stir. Add the dry ingredients and stir to combine.

Transfer the batter to the pan and bake for about 45 minutes until golden brown on the edges. Let cool for at least 15 minutes in the pan before serving.

Healthy Quick Bread

I love fresh-made bread but usually can't be bothered to make something with yeast - waiting for it to rise, then kneading, etc. is usually not something that I have the time/skill for. This is precisely why I love quick breads - you just throw the ingredients together in a bowl, mix and bake. There is almost nothing easier. I particularly like this quick bread recipe because it can either be sweetened up toasted with jam for breakfast or served with butter at dinner. I was able to whip this up with pantry staples, making it a great recipe to throw together anytime.

Healthy Quick Bread
Makes 1 loaf

Active Time: 5 minutes
Total Time: 50 minutes

Dry ingredients:
1 1/3 c. whole wheat flour
1 c. unbleached all-purpose flour
(alternatively, use 2 1/3 c. whole wheat pastry flour)
2 1/4 t. baking powder
1/4 t. baking soda
1 t. kosher salt
1/4 c. ground flaxseed meal

Wet ingredients:
8 oz. plain nonfat or low-fat plain yogurt
1 egg
1/4 c. honey
1/4 c. coconut oil (alternatively you could use olive or canola oil)
3/4 c. lowfat milk
1 c. old fashioned rolled oats (not instant) + 1-2 T. for the top

Grease a 9x5 inch loaf pan (or similar size) and preheat the oven to 375 degrees Fahrenheit.

Combine the dry ingredients in a large bowl, stirring to combine with a whisk.

In a small bowl, combine the wet ingredients, also stirring to combine with a whisk. The oats are included in the wet ingredients to allow them to soften up for a minute.

Gently stir the wet ingredients into the dry ingredients with a wooden spoon, stirring just until combined (do not overbeat). Scrape the batter into the pan, smooth out the top with a spoon, and sprinke another 1-2 T. oats over the top.

Bake for approximately 45 minutes or until a toothpick comes out relatively clean. Allow to rest in the pan for approx. 15 minutes and then after running a knife around the edges, remove the loaf from the pan (it should come out easily) and let cool on a wire rack. Enjoy over the next 2-3 days (if it isn't gone before then!).

Coconut Carrot Bread

With the weather cooling off this weekend, I felt like baking and wanted to create a quick bread to have as an afternoon snack or in the morning with coffee. I love carrot cake, and this incorporates some of the flavors of carrot cake but in a much healthier version. It's very easy to make and the walnuts and coconut flakes give it a nice texture, but if you're not a nut person you can always omit those. I like this best served warm with a little butter.

Coconut Carrot Bread

1/4 c. olive oil
1/4 c. unsweetened applesauce
1/2 c. honey
2 eggs
1 t. vanilla
1 1/2 c. whole wheat flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1 1/2 t. cinnamon
1/4 t. nutmeg
1 1/2 c. carrots (about 3 medium), grated
1/2 c. unsweetened coconut flakes (plus a little extra for the top)
1/2 c. walnuts

Preheat the oven to 350 degrees Farenheit. Put the walnuts in a small skillet and toast over low heat.

Meanwhile, in a large bowl, whisk the olive oil and honey together, then add the applesauce, whisking to combine. Add the eggs and vanilla and whisk until well incorporated.

In a medium-sized bowl, add the dry ingredients - whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg - and whisk with another whisk or a fork until well combined.

Chop the walnuts into small pieces when they are done toasting. Add the grated carrots and cocunut flakes to the wet ingredients and stir with a spoon. Add the dry ingredients and stir just until incorporated. Fold in the walnuts.

Pour the batter into a greased 9'' loaf pan and top with some more of the coconut flakes. Bake in the preheated oven for approximately 55 minutes, or until a toothpick inserted into the center comes out relatively clean.