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Sweet Potato Cornbread


  • Makes 12 portions

    1 large sweet potato - mashed
  • 2 tbsp ground flaxseed mixed with 6 tbsp warm water to make a flax-egg
  • 100g Huel
  • 60g plain flour
  • 235g polenta
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 60g brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 100ml almond milk
  • 4 tbsp dairy free margarine


  • Preheat oven to 400F/200C and lightly grease a 8x8 inch pan and set aside.
  • Bake a sweet potato until tender, halve it and scoop out the flesh, mashing lightly with a fork.
  • To make the flax-egg, whisk together flaxseed meal and water vigorously and set aside for at least 5 mins until thick.
  • In a large bowl, whisk together Huel, flour, polenta, baking powder, baking soda, salt, sugar, cinnamon and nutmeg. Then mix margarine and milk into the flax-egg, add in the sweet potato and mix well.
  • Fold wet ingredients into the dry and stir until just combined, then spread evenly into the prepared pan.
  • Bake for 25-30 mins until golden brown and a toothpick comes out of the middle clean.
  • Let cool for 15 mins before slicing and serving.

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