Almond Poppyseed Bread

This sweet and simple quick bread serves as a great breakfast treat, dessert, or snack.  The sweet potato flour makes it extra moist!

1 c. Zócalo Sweet Potato Flour

1/2 c. Zócalo Lima Bean Flour

1 1/4 c. maple syrup

3/4 tsp. salt

1 tsp. baking powder

1 Tbl. poppy seeds

1 tsp. almond extract

1/2 tsp. vanilla extract

3/4 c. sour milk or buttermilk

(sour milk: 3/4 tsp. vinegar + 3/4 c. milk/milk alternative; let stand 5 minutes)

1/2 c. canola oil

1/2 tsp. xanthan gum

Preheat oven to 350 degrees F.  In a bowl whisk together maple syrup, extracts, milk, and oil.  In a separate bowl stir together sweet potato flour, lima bean flour, salt, baking powder, poppy seeds, and xanthan gum.  Add dry mixture to liquid mixture and whisk until well combined.  Pour batter into a lightly greased and parchment paper lined loaf pan.  Bake for 1 hour or until inserted toothpick or knife comes out clean.  Allow to completely cool before slicing. 

Recipe developed by in-house baker, Heather Curtis.