SWEET COCONUT PECAN LOAF

Makes 1 loaf

This healthy loaf has the sweetness and density of cake thanks to ingredients like cinnamon and sweet potato purée. I love to pair it with smooth almond butter and my raspberry chia jam here for an easy and delicious breakfast or post-workout snack.

coconut oil, for greasing

2 small or 1 medium sweet potato, peeled and chopped into small pieces

120g buckwheat flour

50g coconut palm sugar, plus extra to sprinkle on top

30g chopped pecan nuts, plus 8–10 whole pecans to garnish

3 tbsp coconut flour

1½ tbsp ground chia seeds

2 tsp ground cinnamon

½ tsp baking powder

1 ripe banana

60ml low-fat coconut milk

60ml warm water

1 tsp vanilla extract

1	Preheat the oven to 190°C. Lightly grease a loaf tin with coconut oil or line the tin with greaseproof paper.
2	Steam the chopped sweet potatoes until soft.
3	Meanwhile, place the buckwheat flour, coconut palm sugar, chopped pecans, coconut flour, chia seeds, cinnamon and baking powder in a large mixing bowl and combine well.
4	Add the steamed sweet potato to a blender with the banana, coconut milk, warm water and vanilla extract and combine until smooth. Add to the dry ingredients and mix well until a dough forms.
5	Place the dough into the prepared loaf tin. Garnish with the whole pecans and a sprinkle of coconut palm sugar.
6	Bake for 25–30 minutes, until golden brown and firm to the touch. Turn out of the tin and allow to cool for 10 minutes on a wire rack. Store in an airtight container in the fridge for up to three days.