Feta and Herb Sweet Potato Loaf
Servings 9 thick slices
Ingredients
- 1 cup (about 155g) raw almonds and/or pumpkin seeds
- 1 cup (140g) whole wheat flour
- ½ cup (55g) rolled oats
- 1 tsp baking soda
- 1 tsp kosher salt
- ⅓ cup (75g) olive oil
- 1 tbsp apple cider vinegar
- 3 large eggs
- 2 cups grated sweet potato (from 1 large or 2 small, about 8 oz)
- 2 cups roughly chopped loosely packed parsley, cilantro, and/or scallions
- 1 cup (4-5 oz) crumbled feta cheese
- Black pepper
Favorite toppings:
- butter, cream cheese, avocado, pesto, fried eggs.
- Note: ~ it’s hard to “spread” butter or cream cheese on the bread without it crumbling, so it’s best to toast it, then put a few pats of butter or globs of cream cheese and let the warm bread soften it before spreading.
Items you can prep ahead (optional)
- Blend together the dry ingredients
- Grate 2 cups sweet potato
- Chop 2 cups herbs
- Make and bake the loaf
Instructions
- Preheat the oven to 350F. Line a 9x5-inch loaf pan with parchment paper.
- In a high-speed blender, add the nuts/seeds and pulse/blend into a coarse meal, scraping under the blade as needed. Add the whole wheat flour, oats, baking soda, and salt. Blend until combined and oats are ground up, using your tamper tool to help blend, scraping under the blade, as needed.
- In a large bowl, add the olive oil, vinegar, and eggs and whisk until smooth. Stir in the sweet potato and herbs. Add the dry ingredients to the bowl and use a rubber spatula to combine until no flour remains (the mixture will be dry/thick). Add the cheese and do your best to distribute it evenly.
- Scoop the mixture into the loaf pan and press out into an even layer. Top with some black pepper.
- Bake for 60 minutes or until a knife inserted in the center comes out clean (no raw batter).
- Carefully remove from the pan and transfer to a cooling rack or cutting board. Let cool for at least 20 minutes (or up to 1 hour) before slicing. The longer you let it cool, the easier it will slice. Cut the slices about 1-inch thick. If you go too thin, it will fall apart.
- Serve warm or toasted topped with your toppings of choice, if desired.
Notes
Substitutions:
- To make gluten-free, substitute whole wheat flour with buckwheat or a 1:1 GF all purpose flour.
- To make dairy-free, leave out the cheese or substitute with a dairy-free grated cheese.
- To make vegan, you can try using a vegan liquid egg substitute.
- Use any hard aged or crumbled cheese like cheddar, parmesan, etc…
- Sub grated carrot or beets for the sweet potato.
- Skip the herbs if you’d like. You could also try it with dried herbs, like 1 tbsp dried thyme or rosemary.
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days or freezer for up to 3 months.
Leftovers + Repurposing:
- Slice into 1-inch thick slices and pop it into your toaster or toaster oven (same applies for frozen slices). You could also just pop it in the microwave to warm it up. Top with toppings of choice or eat it as is
- This could be a hearty meal if have two slices and top with a couple of fried eggs!