Buckwheat Sweet Potato Quick Bread

By Sarah-Lyn

Ingredients

• 1/2 cup buckwheat
• 1/2 cup sorghum flour
• 1/2 cup tapioca flour
• 1/2 cup rice flour
• 3/4 cup organic brown sugar
• 3 Tablespoons ground flax seed
• 2 teaspoons+ orange zest (I think I will add even more next time)
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon xanthan gum
• 1 egg, beaten
• 3 Tablespoons vegetable oil
• 1 cup freshly squeezed orange juice
• 12 oz. mashed cooked sweet potatoes (I baked mine)

Preparation

Step 1

Preheat the oven to 350 degrees. In a medium bowl, combine all of the dry ingredients-from buckwheat flour to xanthan gum. In a separate bowl, combine sweet potatoes, orange juice, oil, and egg. Pour dry ingredients into the liquid ingredients and mix until moistened. The mixture will be sticky- I had enough liquid with 1 cup orange juice, but depending on the amt of sweet potatoes you may need to add a little more juice to moisten the dough. Pour in a greased loaf pan. Bake for about 50 minutes. Let the bread cool in a pan for 10 minutes and then loosen from the pan. At this point, I greedily slice the bread, but you may want the bread to cool a little before cutting.