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01 May, 2020

Sweet potato soda bread with tomato chutney



For the Soda Bread

  • 350g sweet potato
  • 120ml oat milk
  • 200g chickpea flour
  • 170g self raising flour (GF)
  • 60g sunflower and pumpkin seeds
  • 1/2 tsp baking powder
  • 1 tsp Malden salt

For the Chutney

  • 1 tbsp olive oil
  • 3 cloves garlic
  • 6 large tomatoes
  • 2 tbsp vinegar (red wine or apple cider)
  • 2 tbsp maple syrup
  • 1 tsp fennel seeds
  • 1 tsp mustard seeds
  • Pinch Malden salt


  1. Place the sweet potato on a baking tray and roast in the oven for around one hour until completely soft throughout. Remove from the oven, remove the skin and leave cool completely.
  2. Once cooled, place the sweet potato in a food processor along with the oat milk and blitz until smooth.
  3. In a large mixing bowl combine the gram flour, self raising flour, baking soda, seeds and malden salt. Add in the sweet potato and combine well. Form into a dough. If the mixture is too wet add a little more flour gradually until the dough is firm enough to tip onto a surface. If the dough is too dry and crumbling, add a little more oat milk.
  4. Form the dough into a large ball, or several small balls if you would prefer to make individual rolls, and cut a deep cross into the top. Sprinkle with some extra seeds and bake in the oven for 50-60 minutes until the outside is hard and the inside is cooked throughout.
  5. While the bread is baking make the tomato chutney. Add some oil to a small pan and gently cook the garlic until golden. Add in the tomatoes and saute for 10 minutes until softened, adding a splash of water or oil if the pan becomes too dry. Add the vinegar, maple syrup, fennel and mustard seeds, and Malden salt, turn the heat to low and cook for a further 15-20 minutes until the tomatoes are completely broken down. Leave to cool then tip into a jar and into the fridge until you are ready to use it.
  6. Serve the bread with a good helping of the tomato chutney and a green salad.