160g (1 cup) brown rice flour

70g (½ cup) teff flour

30g (¼ cup) chickpea flour (besan)

1 tablespoon rapadura sugar or raw sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

2 eggs

80 ml (⅓ cup) plain natural yoghurt

2 tablespoons full-cream (whole), non-pasteurised milk

250g (1 cup) mashed sweet potato, cooled

100g cold unsalted butter, cut into small pieces

pinch of sea salt

  1. Preheat the oven to 180˚C (350°F) and generously butter a loaf (bar) tin (see Kitchen Note).

    2. Place the flours, sugar, baking powder and cinnamon in a bowl. Mix through with a whisk to combine the ingredients and break up any lumps of flour.

    3. Place the eggs, buttermilk and milk in a small bowl and whisk to combine well, then add the mashed sweet potato and mix until well combined.

    4. Using your fingers or a pastry cutter, cut the butter into the flour until the mixture resembles coarse breadcrumbs – some bits should be the size of a pea.

    5. Add the wet mixture and stir through until just combined. Spoon into the prepared tin and bake for 40–45 minutes, until a skewer inserted into the middle comes out clean.

    6. Leave to cool for 15 minutes before turning out onto a wire rack to cool completely. To store, wrap in a piece of foil lined with baking paper and store in a cool dark place for up to 5 days. To freeze, slice and store in a sealed container.

    This is an edited extract from Wholefood from the ground up by Jude Blereau.
© Prevention Australia
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