Sweet Potato & Cinnamon Loaf
Since when did the offices suddenly become a sweet shop serving the staff with a plethora of sugary treats? It seems that today sweet snacks galore is acceptable to keep the staff motivated. Au contraire! It might for those who don’t think they need to worry about their weight, however with muffin tops on the rise this is quite possibly the worst reward employers should be dishing out!
Our clients tell us it’s one of the biggest challenges in reaching their health goals especially when they can be in the office for up to 12 hours a day. At WAFA we help our clients try new strategies to overcome this problem.
Often it’s that mid-afternoon lull when temptation rears its ugly head so we recommend our clients make their own healthy snack that they can easily take to work for when that moment hits.
Our ‘Sweet Potato & Cinnamon Loaf’ is simply delish, filling and so much better than tucking into the haribos. To be honest we say this makes 10 servings however you could halve each even further to allow a mid-morning snack too. This loaf freezes too so you can enjoy this for weeks to come. Enjoy.
Sweet Potato & Cinnamon Loaf
Makes 10 slices
Per Slice: 163 Calories, 21g Carbs, 4g Protein, 7g Fat (without the chocolate)
N.B – Don’t discard the potato skin. See recipe below for my Sweet Potato Crisps.
- 400g sweet potato, peeled (save the peel) and diced
- 1 medium sized carrot, grated
- 2 eggs
- 60ml unsweetened almond milk 1 tsp ground cinnamon
- 1 tbsp maple syrup or honey
- 40g coconut oil, melted
- 80g ripe banana, mashed
- 20g flaxseed
- a good pinch of sea salt
- a good pinch of baking powder
- 40g oats (use gluten free if preferred)
- 100g buckwheat flour
- 50g 80% dark chocolate chopped into small pieces (optional)
- Bring a saucepan of water to the boil. Add the sweet potato and cook for 4-5 minutes, or until soft. Drain well and mash in the sieve to remove any excess water. Leave to cool.
- Preheat oven to 175˚C/350˚F. Line the base of a medium sized loaf tin with baking paper and grease the sides with coconut oil.
- Place the sweet potato in a large bowl. Add the carrot, eggs, milk, cinnamon, maple syrup, coconut oil and banana.
- In a separate bowl, mix together the flaxseed, salt, baking powder, oats and flour.
- Add the dry ingredients to the wet ingredients and mix well to combine. If you re using chocolate mix in.
- Transfer mixture to the loaf tin. Spread the mixture out to cover the base of the tin.
- Bake for 20-25 minutes or until cooked throughout. Put a metal skewer threw the middle. If it comes out clear the loaf is cooked. Remove the loaf from the tin and transfer to a wire rack to cool. Cut into 10 slices.
Store any leftovers in an airtight container and refrigerate for up to 3 days or wrap each slice individually in cling film and freeze on same day.
Indulge by having with low sugar jam and a dollop of greek yoghurt. This is perfect as breakfast too. Yum
To Make the Potato Chips
- Potato skins
- 1 tsp cinnamon
- 1 tsp honey
- 1 tbsp cold-pressed rapeseed oil
- Pinch of salt
Pre-heat oven to 175˚C/350˚F
- In a bowl mix all ingredients together to ensure potato skins are coated.
- Spread skins out on a grease proof tray and pop in the oven.
- Bake for around half an hour or until they crisp up, turning once or twice whilst cooking.
- Allow to cool and enjoy as a scrummy snack.