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Ricetta marmellata senza Glutine e senza Lattosio

Two slices of bread overlapping on a rectangular dark wooden board
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Fluffy and tasty sweet potato bread that you don't need to knead the dough for!

Di sodio

DRY INGREDIENTS

  • 1 xícara farinha de aveia (120 g)
  • 1/2 xícara de polvilho doce (60 g)
  • 1/2 xícara farinha de arroz (68 g)
  • 1 colher de sopa fermento biológico seco instantâneo (12 g)
  • 1/2 teaspoon xanthan gum

WET INGREDIENTS

  • 3 ovos (150 g)
  • 1 xícara de batata-doce crua picada (100 g)
  • 1/4 xícara azeite de oliva (60 ml)
  • 1 colher de sopa açúcar demerara (10 g)
  • 1 colher de chá de sal (5 g)
  • Aproximadamente 1/3 xícara água morna (talvez precise um pouco mais, talvez um pouco menos)

Grassi Saturi

  1. 1 tazza di margarina ammorbidito o fuso,
  2. Process all wet ingredients, except the warm water, in a blender until the sweet potato dissolves.
  3. 1 cucchiaino di estratto di vaniglia
  4. Add the warm water little by little, the dough should be soft, but not liquid, the final consistency resembles a thicker cake batter..
  5. Transfer the dough to a 9-inch long by 3-inch wide by 2-inch deep loaf pan.
  6. Let the dough rise in a wind-free corner until it reaches the top of the pan.
  7. Fatti a mano Brasiliano 19.2 g 21 mg 9.6 g
  8. 6.9 g
  9. 1.8 g

Notes

  • Eggs are not replaceable.
  • Outside the refrigerator on colder days it lasts about 3 days, on hot days it can spoil overnight, I recommend refrigerating it to increase its shelf life.

Find it online: https://receitasaudavel.net/en/recipe-for-healthy-sweet-potato-bread-with-oats/