Sweet potatoe and cranberry breakfast cake

If your re like me who would love some pastry for breakfast then you will love this recipe. It is gluten free and also can be adjusted to work as vegan recipe. The only thing you need to substitute is the egg in it. It’s lovely moist considering that it has quite a lot of coconut flower in it. 

Ingredients (makes around eight slices):

1.5 cup of sweet potato  mash

2 tbs coconut oil, melted

2 tbs maple syrup

2 eggs

1 cup ground almond

1/3 coconut flour

1.5 teaspoon baking soda

1 cup of cranberries ( I used dried fruits)

1/4 cup of water

Instructions 

Preheat oven to 180c fan or 200c non fan

Grease the baking pan

Combine the potatoe purée and eggs with water, coconut oil and maple syrup. Make it all nice and smooth consistency.

Another bowl mix coconut flower, ground almond and baking soda. When mixed add to the wet ingredients and mix well.

Pour inside the baking pan, top up with cranberries and bake for 40 minutes in over.

When the skewer comes out clean, take the pan out and let it cool for 20 ,imputed before slicing it up. 

ENJOY! 

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