Ingredients
10
10 servings
- •1 teaspoon safflower oil, or as needed
- •3 egg whites
- •1 ½ cups pureed sweet potatoes
- •½ cup safflower oil
- •¼ cup almond milk
- •1 tablespoon taro starch
- •¾ cup dark brown sugar
- •¼ cup white sugar
- •1 teaspoon vanilla extract
- •1 cup whole wheat flour
- •½ cup glutinous rice flour
- •¼ cup all-purpose flour
- •1 tablespoon ground cinnamon
- •2 teaspoons baking soda
- •1 teaspoon ground ginger
- •1 teaspoon ground nutmeg
- •½ teaspoon ground allspice
- •½ teaspoon ground cloves
- •1 pinch salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 8x4-inch pan with 1 teaspoon safflower oil.
- Beat egg whites briefly in a large bowl using an electric mixer. Blend in sweet potatoes and 1/2 cup safflower oil on low speed.
- Heat almond milk on the stovetop or microwave until hot but not boiling. Stir in taro starch until dissolved; mixture will be smooth and thick. Blend taro mixture into the sweet potato mixture. Add brown sugar, white sugar, and vanilla extract; continue blending until smooth.
- Stir whole wheat flour, rice flour, all-purpose flour, cinnamon, baking soda, ginger, nutmeg, allspice, cloves, and salt together. Mix into the sweet potato mixture until batter is smooth and blended. Pour into the prepared pan.
- Bake in the preheated oven until top springs back when pressed, about 1 hour. Let bread cool for at least 15 minutes before removing from the pan.
Nutritional Facts
Per 10 servings
- Calories: 316
- Carbohydrate: 50g
- Fat: 12g
- Fiber: 3g
- Protein: 5g
- Sugar: 24g
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