½ C mashed, baked sweet potato flesh
5 T coconut oil, melted
1 T apple cider vinegar
1 t maple syrup
1 1/3 C almond flour
3 T coconut flour
¼ C tapioca flour
1 t baking soda (correct for sea level)
½ t salt
In a blender or food processor, blend until smooth the eggs, sweet potato, oil, vinegar, and syrup. In a bowl, whisk the dry ingredients together until lump free. Slowly mix the liquids with the dry until just moistened. Pour into a greased loaf pan lined with parchment. Bake at 350 for an hour. Must pass a toothpick test to be done. Cool completely and store in the refrigerator.
Another recipe brought to you by your kitchen friends at Latigo Ranch.