Sweet potato and beetroot bread
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Ingredients:
Cooking the sweet potato
Grate the beetroot
Mash the sweet potato until it becomes a puree
Place in a bowl
Add the grated beetroot and olive oil
Add the yeast, chia and salt
Mix well
Add the sweet cassava starch and mix
Gradually add the sour cassava starch to thicken the dough; it should come away from the sides of the bowl.
Knead with your hand to even out the texture.
Grease a pan with a drizzle of olive oil or oil
Preheat the oven to 180 °C
Roll the dough into 15 g balls.
Bake at 180 °C for 25 minutes
Enjoy!
Tip: You can freeze and bake later for 35 minutes at 180 °C.
- 50 g sour cassava starch
- 65 g sweet cassava starch
- 260 g raw sweet potato
- 70 g grated raw beetroot
- Salt to taste
- 1/4 cup nutritional yeast
- 4 tablespoons of olive oil
- 1 tablespoon chia seeds
Cooking the sweet potato
Grate the beetroot
Mash the sweet potato until it becomes a puree
Place in a bowl
Add the grated beetroot and olive oil
Add the yeast, chia and salt
Mix well
Add the sweet cassava starch and mix
Gradually add the sour cassava starch to thicken the dough; it should come away from the sides of the bowl.
Knead with your hand to even out the texture.
Grease a pan with a drizzle of olive oil or oil
Preheat the oven to 180 °C
Roll the dough into 15 g balls.
Bake at 180 °C for 25 minutes
Enjoy!
Tip: You can freeze and bake later for 35 minutes at 180 °C.