When it comes to kitchen accessories I’ve learnt the hard way to invest in top quality items, rather than cheap throwaways. A good example was my long overdue Le Creuset cast iron pot, the successor to several mediocre casserole pots. The price was eye watering at the time but years later I’m happy – you could say that the return on my investment has been good.
I remembered this lesson a few weeks ago when searching for a loaf pan. The easy and cheap option would’ve been to pick up a cheap silicon one from my local supermarket. But instead I decided on an Emile Henry loaf pan that I’ll cherish for years to come. Within days of my new loaf pan arriving Liz from Spades, Spatulas and Spoons shared her new Emile Henry clay pot tagine – as part of her monthly In My Kitchen series. Liz explained how Emile Henry’s ceramic bakeware has been made in France since 1850 from Burgundy clay that’s unsurpassed for conducting and retaining heat. She also pointed out that their products come with a 10 year guarantee. Her purchase was clearly even more well researched than my own. Anyway on to this recipe, my 200th Feast Wisely post, to showcase my lovely new loaf pan.
Sweet potato bread with psyllium husk
The bread you see here is largely based on a recipe for Savoury Paleo Veggie Loaf from Dearna at To Her Core. Her recipe caught my eye because it features top health boosting ingredients – including:
- Sweet potatoes – are full of beta-carotene which has anti-viral, anti-oxidant and anti-cancer properties.
- Psyllium husk – jam-packed with fibre this is a top ingredient for keeping your digestive system happy.
- Coconut oil – a fantastic source of good fats, coconut oil is made up of medium-chain saturated fatty acids.
- Himalayan salt – said to be the purest salt it contains 80+ trace minerals that are found in the human body.
Dearna’s paleo and gluten free recipe can be easily adapted to make it your own – for example I made the following changes, the first of which stripped my bread of ‘GF’ status….
- 1/2 cup wholemeal flour (in place of 1/2 cup GF flour)
- 1 cup of GF buckwheat flour (in place of 1 cup almond meal)
- 1 “chia egg” – 1 tbsp of chia seeds soaked in 3 tbsp water (in place of 1 egg)
- Added 1 tbsp of apple cider vinegar
Overall I was really pleased with the outcome – it tasted delicious sliced and re-toasted and then smothered with ricotta. Check out the recipe here and see what you think!
Laura
Feast Wisely 
Delicious, Laura and I like the changes you made. The chia seeds and apple cider vinegar in particular sound like a great addition.
Thanks Tracey – I add chia seeds to Los of things and it usually turns out well 😄
Have always wanted a Le Creuset! You lucky lady 🙂 You make good points about quality. Maybe one day. The bread looks amazing. Appreciate you stopping by food for fun’s post. Glad to see you are still around 😀
Thanks Liz – you should treat yourself to a Le Creuset one day….nice to you are back too.
This looks so good Laura! Glad you found the recipe so adaptable too – it’s always good to be able to tweak recipes to your liking and have them turn out a success 🙂
Thanks again Dearna for your inspiration!
I know what you mean about investing! I bought an expensive set of pots and pans as part of moving, because they have these great extra handles to help my not so great wrists with lifting. But they’re already showing their value in easy cleaning, and just such a nice cooking experience versus my old pans. 🙂
Love it Nell – wise words that mirror my own! 😄
I love sweet potatoes!! Thank you for sharing I like it. Meanwhile, please feel free to visit our blog:)
What a great recipe using psyllium husk in the yummy sweet potato bread! I also liked your idea of using chia seed egg. Congratulations on your 200th post!
Love the loaf pan too and know what you mean by the price being eye watering 😉
Thanks Sandhya and glad you like the loaf pan – you reminded me I need to use it again very soon!
This recipe is a stunner. I love your photography and writing style. Luckily, I just bought a big container of almond meal and look forward to using it. I want to marry this recipe. Thanks for sharing this recipe, and I’m looking forward to future posts! 🙂
Thanks for the lovely feedback – although as you can see from the post I can’t take credit for the recipe! I’m sure it will work well with almond meal too 😄