Saturday, December 3, 2016

Sweet potato, garlic and herb bread (dairy, soy free)

I found a recipe for potato bread, Italian style with garlic and herbs. This sat in my bookmarks for months till I had the time to try it out. I didn't really stick to the recipe but it became a huge hit. So  I started thinking what can I do to make it better. First I have kilos of homegrown sweet potatoes, so I decided to use them instead of the regular ones. For the herbs I use what I have at hand at the moment.
And this bread turned out really beautifully.

I used one orange sweet potato and a white one. Taste wise I don't think there would be any difference either way, but the orange one gives it a beautiful color.


2 cups cooked and mashed sweet potato
1 cup integral wheat flour
1 cup brown wheat flour
1 1/2 teaspoons salt
1 yeast (live one) + 1cup oat milk, 1 teaspoon sugar, 1 teaspoon brown flour
1 tablespoon olive oil
1 teaspoon dry oregano
2 tablespoons chopped fresh rosemary
2 cloves garlic
Olive oil for brushing on top

1. Cook the sweet potatoes for about 30 minutes, drain the water and mash them.
2. Put the yeast in a cup of warm water or oat milk. Add one teaspoon of sugar and one of flour and wait until it rises.
3. In a bowl where you mashed the potatoes (they don't have to be completely cooled off) add the flour, salt, olive oil, yeast and the herbs and knead the dough for 3-5 minutes.
4. Leave the dough to rise for about 30 minutes then put in an greased pan.
5. Bake for 30-45 minutes at 150-200 degrees Centigrade.

One final note, this bread goes whit everything salty. It is a bit to strong for jam or  chocolate spreads. What I would strongly recommend is making my homemade pate

Thursday, January 7, 2016

Paleo pate II (gluten, dairy, milk free and adjusted for consuments with gastric issues)

I already published one recipe for pate on this blog some time back but I wanted to publish this one as a spin to the prior one.

As I was having trouble with gastritis and GERD recently I had to omit the mayonnaise I used to use for the period of time when my stomach has this inflammation in the acute and painful form.
Also the use of very fatty goose liver was out of the question. Coconut oil is my favorite thing in the world but it can irritate the irritated stomach lining even more, so it too had to go.

Sometimes I use to add onions and garlic to the "old pate" when blending, this I kept as it adds a lot of flavor, but again to adjust it to my current needs  I just pop it in the hot water with the rest of the ingredients and let them simmer as well. This does take a lot of the nutrients from them, but it also takes the irritants.

The final product
As a replacement for the coconut oil I add extra virgin olive oil. The quality of this oil will affect the taste a lot. I love the "grassy" tasting, not to bitter olive oil.
The making of the mayo itself is very simple. You cook the meat and vegetables and put them with the rest of the ingredients into a blender and blend.


  • chicken liver (from one chicken is enough)
  • meat from one half of chicken breast
  • two larger carrots
  • one large onion
  • 3 garlic cloves
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 tbsp tahini paste (this is optional, but I recommend adding it for the creamy texture)
  • 1/2 tsp ground turmeric (optional, I add it for the health benefits and the color)

  • boil the meat, liver, vegetables for about 20 minutes.
  • put in a food processor and add oil, blend for 1 minute, then add the rest of the ingredients and blend thoroughly for 3 minutes.
  • store in a refrigerator for up to 4 days.
This pate is different by taste from the first pate recipe on the blog so you can use it when you need a change or as I do, when you need something lighter for your stomach.