Gluten Free Sweet Potato Loaf

This is similar in texture to a carrot cake

100g sorghum flour

100g potato starch

50g tapioca flour

2 tsps ground cinnamon

1 tsp GF baking powder (made in TM)

1 tsp bicarb of soda

1/2 tsp xantham gum

100g rapadura sugar

80ml grapeseed oil

60ml buttermilk (made in TM)

3 eggs

200g sweet potato, peeled and roughly chopped

100g zucchini, roughly chopped

Preheat oven to 160 C. Line a loaf tin with baking paper.

Place zucchini and sweet potato in TM bowl and chop on speed 5 for 7 seconds or until finely chopped. Set aside.

In TM bowl, combine flours, cinnamon, baking powder, bicarb of soda, xantham gum and sugar. Mix for 10 seconds on speed 5 until combined.

Add oil, buttermilk and eggs and mix on speed 5 for 10 seconds until combined - do not over mix

Add sweet potato and zucchini and mix on reverse, speed 3 for 5 seconds or until combined, do not over mix.

Spoon into prepared loaf tin and bake for 1 hour or until cooked thoroughly. Allow to firm up in tin for 10 minutes before turning out onto cooling rack.

Serve warm, spread with fresh TM butter.