This is a variation of the Irish Potato bread. It is very fluffy, bit sticky and very similar to a flat griddled bread. The cider vinegar reacts with the bicarbonate of soda helping the bread to rise and giving it its fluffy consistency. This is a gluten free, vegetarian recipe that can also be vegan if using a flax egg
Preparation & cooking time: 1hr
Ingredients for 4 large wedges:
120gr plain white gluten free flour
1tsp baking powder
1tsp bicarbonate of soda
150gr sweet potatoes, mashed
1/2 tsp salt
1tsp cider vinegar
1 egg, beaten or 1 flax egg (1 tablespoon flaxseeds in 3 tablespoons rice milk)
- Place a pan on the stove and start heating it up with a little oil
- mix all the dry ingredients in a mixing bowl
- in a separate bowl combine the mashed sweet potatoes, vinegar and the egg/flax egg
- add the egg mix to the flour and mix well
- shape the potato mix into the shape of the pan, 1inch tall
- place the bread mixture on the heated pan and cover with a lid
- after about 7 minutes, turn it over and cook for another 5-7 minutes on the other side
| NUTRITIONAL VALUE PER scone | |
| energy kcal | 38.7 |
| fat | 0.3 |
| of which saturated | 0.1 |
| carbohydrates | 8.1 |
| of which sugars | 0.4 |
| fibre | 0.4 |
| protein | 2.6 |
| salt | 0.1 |