Saturday 10 October 2015

Whole Wheat Sweet Potato Bread

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I have to say I am really enjoying my healthier eating lifestyle these days.  I have not had a piece of chocolate in over three weeks now, nor have I had any cookies, cakes, candy bars, wine gums, etc.  I have banned sugar from my life along with white flour . . . it's been a bit of a challenge, but it can be done and putting on a pair of trousers today that is two sizes smaller than I was wearing a month ago feels good.

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I adapted this recipe that I am showing you today from a recipe I found on Diabetic Living.   I used plain yogurt in mine, not sour cream, and it worked out perfectly.

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I also used splenda sugar substitute . . . it has whole wheat flour and fat free milk and oodles of mashed sweet potatoes, along with chopped pitted dates and chopped toasted walnuts.  (They used pecans.  I didn't have any.  Walnuts worked well.)

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It be mighty tasty, and a thin slice of this makes a lovely snack . . . especially if you toast it lightly.

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*Whole Wheat Sweet Potato Bread*
Makes 16 to 18 servings

This is moist and delicious.  You would never think that it is low sugar, low fat and good for you!  Adapted from a recipe found on Diabetic Living. 

105g of plain flour (3/4 cup)
105g of whole wheat flour (3/4 cup)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp salt
60g of low fat plain yogurt (1/2 cup)
2 large free range eggs, beaten
50g of sugar or 7g of splenda sugar substitute (1/4 cup)
60ml fat free milk
1 1/2 tsp vanilla
270g of cooked, peeled and mashed sweet potatoes (1 cup)
40g of chopped pitted dates (1/4 cup)
30g of chopped toasted walnuts (1/4 cup)

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Preheat the oven to 190*C/375*F/ gas mark 5.  Lightly spray one 8 by 4 by 2 inch loaf tin with non stick cooking spray.  Set aside.

Whisk the flours, baking powder, baking soda, spices and salt together in a bowl.  Whisk the yogurt, eggs, splenda/sugar, milk, vanilla and cooked sweet potatoes together.   Add all at once to the flour mixture and stir just to combine.   Fold in the dates and nuts.  Spoon into the prepared baking tin and smooth the top.   Bake for 30 to 40 minutes until a toothpick inserted near the centre comes out clean.   Cool in the pan on a wire rack for 10 minutes before tipping out onto the rack to finish cooling completely.  Store any leftovers in an airtight container in the refrigerator for up to three days.  Can be frozen. (3 months)

Calories using sugar (1/16 recipe): 132
Calories using splenda: 122
 fat: 5g
Carbs : 19g using sugar 16g using spelnda

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This loaf would make a lovely gift for someone, and what better way to present it than in these lovely  Eddingtons Christmas Paper Loaf pans.  Non-stick, bake and take, safe up to 220*C, 2 pound capacity and completely disposable.

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Available from Amazon for only £5.99 for a set of five.   Perfect for giving a special loaf cake to someone you care about for Christmas this year.

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This is what the best dressed Christmas Cake will be standing on this year.   The very festive Nordic Knit Christmas Cake Stand from Eddingtons.

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It will hold up to an 11 inch Christmas Cake or some Christmas themed cupcakes.  It's a single tier with a Nordic knit reindeer, tree and snowflake design printed on top.  This will make the perfect centrepiece for your Christmas Festivities.   Composed of heavy duty cardboard with a gloss finish, it folds down completely for storing.    Available at  Craft Company UK for only £4.99

I'm really keen to make another Gingerbread Star Tree this year and I know just the perfect biscuit cutters to do the job!

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The Eddingtons  8 piece star cookie cutter set!  They  are made with stainless steel to guarantee a lifetime of use and are dishwasher safe, and includes 8 star shapes ranging from 3cm and 10cm with their own plastic storage case.   These are available at The Good Cook Shop for £7.50.

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Many thanks to Eddingtons for sending me these lovely baking helps to get me started on the right road for my Christmas baking this year!


  1. Congrats on your weight loss and your healthy eating!! You're doing great. And glad to hear you are enjoying it as well! xoxo

    1. Thanks Sarah, that's not say I would really like to have a piece of chocolate! I really would. But I know I can't. sigh . . .

  2. Wow have been yearning and yearning for this!


    And I love the cute stuff!

    1. Thanks Monique! I have my moments of discouragement also, but I won't let it beat me! Xoxo

  3. As a diabetic for over 25 years, I would like to suggest using caution with ANY artificial sweeteners, there can be a lot of insidious side effects after long time use - reducing sugar by half in most incidents yields an acceptable result and significantly cuts calories; substitute things like applesauce (homemade, no sugar added) for sugar; use natural products like stevia

    1. PS - Congratulations on your success to this point - remember it is not a destination but a journey, there will be many twists and turns but a lot of things to be learned and discoveries to be made on the way

    2. Thanks for your comment Paulette. I did get the recipe from Diabetic Living. Eating baked goods is not something I would do on a regular basis but something that I would only very rarely do. But your advice on using applesauce and or stevia is quite helpful. xo

  4. Congratulations on the size drop, Marie! That's fast work. This bread looks delicious. In some recipes for baked goods, whole wheat flour actually offers a better flavor. Also, don't know if this is allowed, but a small amount of honey combined with a small amount of sugar can give the sweetness factor a hedonistic touch. For instance, substituting a tablespoonful of honey for milk. But I expect honey is very bad for diabetics. Sorry about that.

    1. Sorry, reading this comment after the others Tigerlille! I must not do that! haha You can use honey sometimes, but you are right it does give you more carbs/sugar. It's not always bad for diabetics, but in huge quantities I believe it would be. xoxo

  5. But P.S., I would rather use a small amount of sugar than an equivalent amount of fake sugar. But I am not diabetnc. Sometimes there are natural sweeteners that taste good for some uses, such as fructose and fruit.

    1. I got the recipe off Diabetic Living tigerlille, and am assuming that it is okay for a diabetic to occasionally have something like this. It is early in the game for me and I am on a huge learning curve! xo

  6. Another observation: dates are intensely sugaryc.

    1. Yes, they are tigerlille, but with only 1/4 cup or 40g divided between the whole recipe that amounts to not a whole lot per serving. Just enough to give it a little bit of a boost.


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