New favourite here! This sweet potato seed loaf roast is absolutely de-e-e-licious.
I wanted a new gluten-free, sliceable loaf that holds together well with a taste that would leave us feeling very satisfied. As always, I am keen to make sure that my recipe is jam-packed with nourishment, whilst being light, yet filling. This slice certainly does the trick! Yes please…
The flavours dance divinely in this roast loaf. The nutmeg and ground coriander add a welcomed warmth and delightful aromatic excitement for the senses. Nutmeg is wonderfully warming with its rich, sweet and fragrant depth. The gently sweet, nutty and citrus notes of ground coriander seeds complement the other ingredients to perfection.
Another great thing about this recipe is that you can enjoy it in different ways. Firstly, it works when served hot out, straight of the oven and sliced, as the main feature on a dinner plate, especially with gravy or “Tomoconut” sauce.
You can also slice and refrigerate this for a few days, as it makes an excellent cold seed ‘slice’ to enjoy in your lunch box or as a side accompaniment to salad.
Thirdly, this seed roast loaf works well sliced and then toasted. You simply take a cold slice and pop it under the grill (broiler in the USA) until tanned on both sides and heated through then you can enjoy a re-heated toasted slice (an excellent gluten-free bread alternative too).
I made up a test festive dinner with this the other day and served it with rosemary roasted potatoes, onion gravy, and steamed vegetables. Oh wow, the whole thing was simply divine. This is perfect for anyone looking for a gluten-free vegan ‘Sunday’ dinner, Thanks-giving meal alternative of Christmas dinner. Not only that, it is so versatile and easy to make that it also works as an everyday food too.
The importance of seeds for a healthy diet
Seeds are an essential addition to any healthy diet – they aren’t usually as revered as nuts, although they certainly deserve to be. Filled with a beneficial compliment of essential fats, protein, a vast array of different nutrients and phytonutrients, they play an important role in supporting health. Seeds are the embodiment of universal life force; each seed, a little powerhouse of massive potential, designed to grow into an impressive, abundant plant. They are simply bursting with goodness.
Seeds are an excellent alternative to nuts; often less rich (which I personally prefer) and easier to digest. You can find raw shelled seeds or seed-butters in any decent health store.
Seeds are full of healthy fats, amino acids (the building blocks of protein) and are nutrient dense, anti-oxidant rich little gems. Read more about “The Importance of seeds for a healthy diet” here.
Health benefits of sweet potato
They are especially high in vitamin A (in the form of beta-carotene)… in fact, one sweet potato is said to carry at least 400% of your RDA!
They also have high levels of Vitamin C & the B vitamins, manganese, potassium, copper, phosphorus, antioxidants – to name a few.
Who’d have thought that one of the most delicious vegetables could be such a nutritional powerhouse? As if that’s not enough, they’ve also been shown to help regulate blood sugar levels (even in people with type 2 diabetes). You might also enjoy this delicious sweet potato recipe here: Sweet Potato & Coconut Soup with warming spices
A quick video guide – please take a peek…
- 300g sweet potato (i.e. 1 medium sized)
- 200g sunflower seed
- 100g pumpkin seed
- 1 heaped teaspoon nutmeg (freshly grated)
- Large handful fresh parsley
- 2 cloves garlic
- 1 teaspoon sea salt
- Big twist black pepper
- 1 tablespoon ground coriander
- Peel the sweet potato and boil until you can pierce a fork through the chunks. If you cut into small cubes then it should only take around 10 minutes to cook.
- Strain off all the cooking water from the sweet potato when they've cooked.
- Grind the sunflower and pumpkin seeds into a meal. It doesn't have to be super fine.
- Grate the nutmeg using the finest grater that you have.
- Finely chop the parsley as best as you can.
- Crush the garlic.
- Mash the sweet potato.
- Mix all ingredients together until evenly combined.
- Line a loaf tin (a 2lb / 1kg tin is the perfect size) with parchment paper and then pack the mixture very firmly down into the tin.
- Pop into a pre-heated oven (200C / 400F / gas mark 6).
- Bake for 40 minutes. The appearance should start to change and it should looked tanned after this period.
- Take out and slice with a sharp heavy knife and serve with gravy or tahini sauce.
- Alternatively let it cool down and pop in the fridge and enjoy as cold slices for lunch. It keeps well for a few days in the fridge. If you want it warm again, then it reheats by 'toasting' under a grill (USA = broiler).
- This loaf freezes nicely, but do slice it first so that you can pull out only the amount you need.