Exploits of a Vegan Wannabe

I have a biological clock that is timed by seasons and food  as opposed to furthering my lineage. The first cool day my body told me,    “Must bake now. Must use sweet potatoes.” I heard the call and this is what I came up with. This bread is nutrient dense, delicious and easy to create. It is a wonderful snack, breakfast on the go or an inspired dessert. It would be magical warmed with a dollop of  Maple Whipped Cream. Stoke up your oven and bake happy. You will be glad you did.

Sweet Potato Date Pecan Bread

By: S. Duquet and inspired by the Mighty Muffin recipe from the Engine 2 Diet

Ingredients

5 3/4 C uniformly chopped sweet potatoes for roasting

1 Tbsp pumpkin pie spice ( This is the perfect spice for squash or sweet potatoes because it contains clove, cinnamon, nutmeg and all in one shot)

3 C  oat bran

1 tsp baking powder

1/2 tsp salt

3 Tbsp agave

1/4 chopped, raw pecans

6 large dates pitted and finely chopped (I like these better than the pitted because they are juicier and more plump)

Juice of 1 lemon

1 packed cup grated carrot

3/4 C water

Make It Happen

~Preheat oven to 375 degrees.

~Toss chopped sweet potatoes and pumpkin pie spice. Roast in a single layer until fork tender. Set aside to cool.

~ Combine the dry ingredients in a large bowl.

~Mash the cool sweet potatoes leaving chunks for texture. Add carrot, pecans, dates, lemon juice, water and combine.

~Add dry ingredients to the wet and combine.

~Pour into sprayed loaf pan and bake in 375 degree oven for 65 minutes or until top is crispy and golden brown. You can do the knife test but remember the bread is really wet and moist inside even when coked. For a different twist, this will also make 12 of the heartiest muffins you have ever experienced. You will want to bake muffins for approximately  27 minutes.

~Allow bread to cool completely before slicing or allow for the fact that it is going to fall apart and eat it scalding hot like I do, straight from the oven. Its your bread, enjoy it.

I left out the oil  and replaced it with the beta carotene powerhouse sweet potatoes, making this a snack that loves you back. When you really think about it, sweet potatoes taste much better than oil anyway. This bread is dense and moist with a crispy exterior. It is like a caramelized, nutty sweet potato that you can enjoy on the run. There are only three tablespoons of agave and six dates in the entire loaf so you can eat happy. We have enjoyed ours toasted, with peanut butter every morning since it came out of the oven. You don’t see or taste the carrots so it feels like a 500 calorie piece of sweet bread that your grandmother would make if she were cool and vegan. I think you are going to love this bread. Keep it in the fridge or slice and freeze for a quick toaster ready snack.

Have a delicious day.

Tags: 30 day challenge, compassionate eating, dairy free, E2 recipe, Engine 2 recipe, going veg, Meatless Monday recipe, oil free baking, oil free bread, oil free quick bread, plant based diet, plant strong, sweet potato bread, sweet potato pecan date bread, trying vegan, vegan baking, vegan bread, vegan brunch, vegan challenge, vegan dessert, vegan quick bread, vegan wannabe