INGREDIENTS
1 cup brown rice flour
½ cup teff flour
¼ cup chickpea flour (besan)
1 tablespoon rapadura sugar or raw sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
2 eggs
⅓ cup Cultured Buttermilk or plain natural yoghurt
2 tablespoons full-cream (whole), non-pasteurised milk
1 cup mashed sweet potato, cooled
100 g cold unsalted butter, cut into small pieces
pinch of sea salt

TO MAKE

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

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.

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.

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. 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. 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.

KITCHEN NOTE

This is best made in a loaf tin that is narrower rather than wider; providing less surface area for the bread to hold together once cut. You can happily make this in a 1 litre (35 fl oz/4 cup) capacity loaf tin, but I prefer a smaller 750 ml (26 fl oz/3 cup) capacity cast-iron terrine dish measuring around 27 × 8 × 4 cm (10¾ × 3¼ × 1½ in) that will make a lovely narrow loaf.

Recipe and image from Wholefood from the Ground Up by Jude Blereau, published by Murdoch Books.