Makes 1 loaf
Prep time 2 hours
The Sweet Potato Soda Bread
Ingredients
Sweet potato, 350g
Oat milk, 120g
Pumpkin seeds, 60g
Chickpea or wholemeal flour, 200g
Plain flour, 170g
Baking powder, 3 tsp
Salt, 1 tsp
Method
Roast the sweet potato at 190 degrees C, in the oven, till soft. Once done, peel and blitz in a food processor with 60g oat milk. In a bowl combine the flours, baking powder, sunflower seeds, salt, and the remaining oat milk. Mix in the sweet potato and knead the dough till you form a ball. Lower the oven to 180 degrees C. Place the dough ball onto a lightly floured baking tray and slice a cross at the top, 1cm deep. Sprinkle the loaf with pumpkin seeds and bake in the oven for 40 to 45 minutes until crusty on the outside and still soft but not wet inside. Wait for it to cool before slicing.
Roasted Red Pepper Shakshuka
Serves 3 to 4
Prep time: 1 and ½ hours/h4>
Ingredients
Red peppers, 2
Red onion, ½
Ground cumin, 2 tsp
Ground coriander, 2 tsp
Sweet paprika, 1 tsp
Garlic, 2 cloves
Chopped tomatoes, 2 cans
Tomato paste, 1 tbsp
Fresh coriander, 1 handful, roughly chopped
Fresh mint, 1 handful, roughly chopped
Eggs, 6
Feta, handful, crumbled
Toasted sunflower seeds, to garnish
Olive oil, as needed
Salt and pepper, as needed
Method
Preheat the oven to 180 degrees C. Place the whole peppers on a wire rack in the oven and roast for 40 minutes. Take the peppers out of the oven, place them in a plastic bag, close and leave to cool. Once cool, take out of the bag and peel the peppers, discarding the seeds. Roughly chop the peppers.
Chop the red onion and garlic cloves and sauté in a large pan that will fit the cracked eggs comfortably. Add the cumin, ground coriander and paprika and continue to stir. Next add the canned tomatoes, peppers, the tomato paste, and fresh herbs. Bring the mixture to a simmer and leave the flavours to meld for 15 minutes. Check for seasoning and adjust with salt and pepper.
Using a wooden spoon, create wells in the sauce and drop in cracked eggs one at a time. Cover the pan with the lid or tight-fitting foil and continue to simmer sauce over a medium heat for 5 to 6 minutes or until the egg’s whites are just set. Top with crumbled feta, toasted seeds and extra coriander or mint. Best served with warm pita bread or sweet potato soda bread.
