Hope you've all had a fabulous bank holiday and soaked up the sunshine. I had the absolute pleasure and delight of having a spa break with my gorgeous friends, including our very own Fern Whittaker where we were actually able to sit out in the sun, in a hot tub and sip Prosecco... on a bank holiday Monday... with no rain, in England. I know, we couldn't believe our luck either! We were on a 'food lovers' break and had the luxury of afternoon tea, a 6 course taster menu and a beautiful breakfast in the morning (followed by a swim in the sun, absolute heaven).
When we returned, I reflected on the last few days: the amazing launch party for the new MCL eBook launch where we previewed the book content whilst enjoying some canapés (I hope you've all ordered your copy, there are some great recipes in there. I even bought myself an iPad fridge magnet so I've got the book at my fingertips whilst I cook!) followed by this food lovers weekend. It inspired me to get back in the kitchen and make something clean and delicious with some of the ingredients I had sitting waiting for me to use up when I returned from swimming, sunning myself and watering myself with fizz!
This jalepeno and olive bread, inspired by Madeleine Shaw is a gem. When you toast and top it, you would never know its primary ingredients are sweet potato and almonds. It's as magical as the butterbean 'bakewell' tart (what you haven't tried it yet? Another reason to buy the eBook!) and again, such a versatile recipe. Swap the olives and jalepenos for dark choc chips and orange zest for a sweet treat or leave plain so you can enjoy with sweet or savoury toppings of your choice. This gives you an easy base to design as you wish and turn into a bread that works for you. Let me know what you come up with.
1 large or 2 small sweet potatoes
300g ground almonds
1 tsp baking powder
pinch of salt
50g coconut oil
1. Preheat oven to 150˚C
2. Cut sweet potato into small chunks and steam until soft then leave to cool (this can be done in advance)
3. Add sweet potato to food processor with coconut oil and eggs and whizz
4. Fold in almonds and baking powder along with jalepenos and olives
5. Pour mixture into a lined small loaf tin
6. Place in oven and cook for 1 hr 15 mins
7. Allow to cool before slicing
8. My favourite way to enjoy this is grilled on both sides and topped with something fabulous like pesto, smashed avocado or just some dairy free spread. Think it would be great grilled with some cheese when allowed on your MCL plan!
Until next time,