Sweet Potato Bread
1 cup coconut flour
1 cup unsweetened coconut yoghurt
1/2 teaspoon baking soda
Preheat your oven to 400.
Chop sweet potato into chunks, place on a cookie sheet and toss with olive oil and salt.
Roast sweet potato in large chunks for 30 minutes. Remove from oven.
Place the sweet potato, coconut flour, yoghurt, and eggs into your processor and blend until the mixture resembles a smooth, runny batter. Add the soda and mix to combine.
Grease a loaf pan.
Reduce oven heat to 350.
Pour the mixture into your prepared tin and bake for 45 minutes.
Remove from the oven and cool in the tin for 10 minutes before gently transferring to a cooling rack. Allow to cool for 30 minutes prior to cutting.
1 teaspoon apple cider vinegar
½ cup brown rice flour or millet flour
1 ½ cups cornmeal
1 teaspoon each: baking powder, baking soda, and salt
4 tablespoons coconut oil
½ cup almond milk
Preheat oven to 350.
Put all ingredients in a blender or food processor and blend well.
Grease a loaf pan with coconut oil.
Scrape in the cornbread dough; it will be thick like cookie dough, not a pourable batter. Press down on the top to form an even layer. It is easiest to do this with a rubber spatula.
Bake for about 30 minutes or until the top is golden brown.
Place 1 cup millet into a cooking pot with 4 cups water. Bring to a boil, then, reduce to simmer.
Simmer until millet begins to thicken (about 20 minutes).
Cook on low heat and stir occasionally until millet thickens.
Enjoy! Slice it, toast it, fry it, or warm it up and use it as bread. It makes a great pizza crust when spread out into a thin layer on a cookie sheet.