friday 2/5/16...."The Burgie"

Warm up: EMOM 10
   Even - 50 single jumps
   Odd - Hang from rack :25 seconds


Conditioning: "THE BURGEE"

         10-9-8-7-6-5-4-3-2-1-

     Burpee clean
     Push press

Grandma's Sweet Potato Bread with Pecans

Serves 4

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Prep Time

15 min 

Ingredients

1. 10 ounces peeled sweet potato
2. 1 tbsp orange juice
3. 1 ½ tsp orange zest
4. 1 tbsp olive oil
5. ½ cup coconut flour
6. 1 tsp baking powder
7. 4 eggs
8. ¼ cup coconut oil
9. ¼ cup honey
10. ¼ cup coconut milk
11. 1 tsp pure vanilla extract
12. 1 tsp cinnamon
13. ½ tsp ground ginger
14. 4 ounces pecans

Instructions

1. Preheat oven to 350 F.
2. Cut the sweet potato into 1 inch cubes. Place the potato cubes in a bowl, add the orange juice, 1 tsp orange zest, ½ teaspoon of cinnamon and olive oil. Mix to combine then transfer to a baking dish. Bake for 30 minutes. Remove from the oven and let cool slightly.
3. Place half of pecans in a food processor and grind them. Add the sweet potato and puree until smooth. Add the coconut flour, baking powder, remaining orange zest, remaining cinnamon, ginger and baking powder and pulse a few times until combine. Add the eggs, coconut oil, honey and milk and process until combine.
4. Line an 8×4 inch loaf pan with parchment paper. Pour the batter into pan.
5. Chopped the remaining pecans and top the loaf with them.
6. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes then transfer on a cooling rack. Cool completely before serving.

Notes

1. This bread makes the great toast, a perfect partner to jam and your favorite nut butter.

By Harper

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