This sweet potato chocolate chip loaf is inspired by Chocolate Covered Katie (what a name!) and uses whole spelt flour in addition to all-purpose flour. Spelt flour has more fiber and nutrients than traditional all purpose white flour; making it a healthier choice. It also tastes more wholesome.
This is a special dessert bread. It’s difficult to keep the portion sizes down because it’s so good, but portion size is the key to keeping this a kidney-healthy recipe.
Dr. Blake’s Top Tip: For a quicker version, try microwaving instead of baking the potatoes. Prick the sweet potatoes with a fork and microwave on high for 5-7 minutes or until they are soft.
- Yield: 12 Servings 1x
Ingredients
Nonstick cooking spray
2 medium sweet potatoes
1 tablespoon flax seeds
3 tablespoons water
1 cup oat milk
1/4 cup coconut oil, melted, or canola for neutral flavor
1 banana, mashed
1 tablespoon vanilla
2 tablespoons cider vinegar
1/2 cup sugar
1 cup all-purpose flour
1 cup spelt flour
1 teaspoon cardamom
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup dark chocolate chips
Instructions
1 Spray a 9-inch x 5-inch loaf pan with nonstick cooking spray, set aside. Preheat oven to 425ºF. Poke holes in sweet potatoes with a fork. Place on a rimmed baking sheet and bake until tender when pierced with a paring knife, about 50 minutes. Set aside until cool enough to handle. Peel the skin from the potato flesh and puree in a blender or food processor, set aside. You should have 1⅓ cups puree. Reduce oven temperature to 350ºF.
2 In a small bowl, whisk together the flax seed and water, set aside for 15 minutes.
3 In a medium bowl, combine sweet potato puree, “flax egg”, milk, oil, banana, vanilla, and vinegar.
4 In a large bowl, combine the sugar, all-purpose and spelt flours, cardamom, baking soda, baking powder and salt. Make a well in the center of the dry ingredients. Add the sweet potato mixture, stirring to combine. Fold in the chocolate chips.
5 Transfer the batter to the prepared pan, smoothing the top. Bake until golden brown and a toothpick inserted in the center comes out clean, about 50 minutes. Cool completely on a wire rack. Run a knife around the pan before inverting onto a serving plate.
Notes
- Low Potassium
- Low Protein
