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Sweet Potato Fruit Bread with homemade Nutella
Posted by Gill Bland Monday, 21st November 2016
Fruit-bread toast and chocolate spread. That comes into the category of naughty but nice, right? Well, let me be your little ray of sunshine today (yeah, sunshine, remember that?) because this toasty goodness is actually at the healthy end of the spectrum.
The bread is made with sweet potato and chickpeas so it’s sweet but not too sweet, incredibly filling and full of slow release energy. The loaf is studded with prunes to give it little pockets of gooey goodness that also serve to up the fibre content and the crunchy roasted chickpeas on the top give it a lovely crunch to contrast the more solid texture of the inside.
If you’ve not made it before then discovering how easy it is to make nutbutters at home will astound you. With a stickblender, a packet of ground almonds and a little cocoa you can have your own chocolate-nut spread with none of the additives and all of the control over the flavour.
So, don’t give in to those tempting over prices fruit toasts in highstreet coffee chains. Make yourself up a little parcel of this instead.
- 1 x 400g can chickpeas, drained and rinsed
- 130g plain flour
- 130g wholemeal plain flour
- ¾ tsp baking soda
- 210g Baked and cooled sweet potato flesh (two small ones)
- 100g greek yoghurt
- 130ml milk
- Handful prunes
- Pinch salt
- 2 tsp maple syrup (optional)
- 1 small bag of ground almonds or hazelnuts
- Tsp cocoa powder
For the bread:
- Divide the can of chickpeas in two and put half on a baking tray in the oven to crisp up whiel you make the dough. They should be done in about 10mins
- In a bowl mix the flour, baking soda and salt together.
- In a large jug using a stick blender, blend the remaining chickpeas and sweet potato together until smooth.
- Add the yoghurt and milk to the potatoes and continue blending until smooth.
- Mix the wet mixture into the dry until combined. You might want to finish it with your hands but try to knead it as little as possible. Add extra flour if you need to.
- Shape the dough into a round, put a slash in the top and place on a greased baking tray.
- Alternatively, you can press it into a greased loaf tin. You will end up with a denser loaf in the tin but it’s an easier shape to slice for toast.
- Remove the crunchy chickpeas from the oven and sprinkle over the top of the loaf.
- Put the loaf in the oven and bake for 30minutes.
- After 30minutes take it off the tray or out of the tin and place directly on the oven shelf.
- Turn the oven down to 180c and continue to bake for another 25mins. Cover the top in foil if it is catching on the chickpeas.
- When you take it out brush the top with the maple syrup and leave to cool a bit.
For the chocolate-nut spread:
- Toast the ground nuts lightly in a frying pan for a couple of minutes. Don’t let them burn.
- Put into a heatproof jug and using a stick blender, blend them.
- For a while you will feel like it’s not doing anything but all of a sudden they will go sticky and oily. Scrape the blender and carry on.
- Add a little salt and cocoa powder to taste. You could also add a little maple syrup to this if you want sweetness but I think it’s better as a dark chocolate spread.
- It will be less spreadable than shop-bought nut butters as it doesn’t have the added oils but it’s just as tasty. Store in a kilner jar.