So, as you know, I’m currently following my own Measured “Mostly Clean” Meal Plan. It’s going really well so far, and I’m loving a lot of my new recipes! This recipe is moist, not too sweet, and full of sweet spices that explode with flavor in your mouth. It also has 18g of protein per serving! Not bad, right?
The secret to the protein is cottage cheese:
Preheat your oven to 350 degrees. You need two cups of cooked, mashed sweet potato. All I had were teeny sweets, so I just washed them well, covered them with a damp paper towel and microwaved them for 10 minutes until they were soft. If you have larger sweets it will take longer. Allow to cool thoroughly then scrape the flesh out of the skin until you have 2 cups.
Then all you need to do is combine the dry ingredients in one bowl, and the wet ingredients in another bowl. I used a hand mixer to blend the wet ingredients well. Then stir the dry ingredients into the wet until very well combined. Press into a loaf pan lined with parchment paper. Bake for 60-70 minutes.
Allow to rest for 10 minutes in the pan, then cool on a rack. Slice into 6 hearty pieces and store in the refrigerator. I enjoyed mine thoroughly this morning, warmed in the toaster oven and drizzled with a teaspoon of local Pinelands honey. The perfect level of sweetness!
No added sugar, flour-free, gluten free breakfast bread.
This is almost more than a cake than a bread – it’s very tender but not too sweet.
2 cups cooked sweet potato, mashed
2 cups 1% cottage cheese (I use no salt)
2 large eggs
4 tbsp coconut oil
1 tsp vanilla extract
2 cups old fashioned oats
1 tbsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground cloves
1 tsp ground ginger
1 tsp ground nutmeg
2 tsp baking soda
1/4 tsp kosher salt
Preheat oven to 350F. Line a large loaf pan with parchment paper, set aside.
In a large bowl, whisk together sweet potato, cottage cheese, eggs, coconut oil and vanilla extract until well combined.
In a medium bowl, combine the oats, cinnamon, allspice, cloves, ginger, nutmeg, baking soda and salt. Stir into the wet ingredients until no dry pockets remain. There’s no flour so you can stir as vigorously as you like.
Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for 60 to 70 minutes or until top is domed, golden, loaf is springy to the touch, and cake tester inserted in the center comes out clean.
Allow bread to cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
When completely cooled, slice and store in the refrigerator.
I will definitely be making this recipe again – it was so moist and felt more like dessert than breakfast. Will you give it a shot?