This dish contains the following allergens: Eggs, Milk/Dairy
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150g
gluten-free flour
50G
ground almonds
100g
sweetener
1 tsp
cinnamon
1 tsp
baking powder
100g
cooked sweet potato chunks
1
egg
200ml
milk of choice
1 tsp
vanilla extract
100g
frozen blueberries
75g
white chocolate, cut into chunks
5oz
gluten-free flour
1oz
ground almonds
3oz
sweetener
1 tsp
cinnamon
1 tsp
baking powder
3oz
cooked sweet potato chunks
1
egg
7fl. oz
milk of choice
1 tsp
vanilla extract
3oz
frozen blueberries
2oz
white chocolate, cut into chunks
Utensils
Step 1
Place the flour, almonds, sweetener, cinnamon, baking powder, sweet potato chunks, egg, milk and vanilla into your Ninja Kitchen food processor and blend until a smooth, thick batter has formed.
Step 2
Grease and line a loaf tin and pour the mixture in, spreading it out evenly. Scatter over the blueberries and chocolate and push down gently.
Step 3
Bake at 180C for 30-40 minutes (cover with foil halfway through baking) until firm and a skewer comes out clean. Leave to cool in the tin, then pop out, slice and serve,
Place the flour, almonds, sweetener, cinnamon, baking powder, sweet potato chunks, egg, milk and vanilla into your Ninja Kitchen food processor and blend until a smooth, thick batter has formed.
150g
gluten-free flour
50G
ground almonds
100g
sweetener
1 tsp
cinnamon
1 tsp
baking powder
100g
cooked sweet potato chunks
1
egg
200ml
milk of choice
1 tsp
vanilla extract
100g
frozen blueberries
75g
white chocolate, cut into chunks
5oz
gluten-free flour
1oz
ground almonds
3oz
sweetener
1 tsp
cinnamon
1 tsp
baking powder
3oz
cooked sweet potato chunks
1
egg
7fl. oz
milk of choice
1 tsp
vanilla extract
3oz
frozen blueberries
2oz
white chocolate, cut into chunks
Step 2 of 3
Grease and line a loaf tin and pour the mixture in, spreading it out evenly. Scatter over the blueberries and chocolate and push down gently.
150g
gluten-free flour
50G
ground almonds
100g
sweetener
1 tsp
cinnamon
1 tsp
baking powder
100g
cooked sweet potato chunks
1
egg
200ml
milk of choice
1 tsp
vanilla extract
100g
frozen blueberries
75g
white chocolate, cut into chunks
5oz
gluten-free flour
1oz
ground almonds
3oz
sweetener
1 tsp
cinnamon
1 tsp
baking powder
3oz
cooked sweet potato chunks
1
egg
7fl. oz
milk of choice
1 tsp
vanilla extract
3oz
frozen blueberries
2oz
white chocolate, cut into chunks
Step 3 of 3
Bake at 180C for 30-40 minutes (cover with foil halfway through baking) until firm and a skewer comes out clean. Leave to cool in the tin, then pop out, slice and serve,
