A deliciously moist, grain-free quick bread with poppy, chia seeds, vanilla yogurt and sweet potato. It works great for breakfast or snacks and a great way to use up leftover sweet potato puree.
- Line a standard loaf pan with parchment paper. Preheat the oven to 175C/350F.
- Whisk together the ground poppy seeds, chia seeds, vanilla protein powder, sea salt, baking powder and baking soda in a mixing bowl.
- In large mixing bowl, beat the eggs until frothy. Stir in the sweet potato puree, and vanilla yogurt until well combined. Add the dry ingredients into the wet one and stir until well combined.
- Pour the batter into the prepared loaf pan. Sprinkle the almond slices on the top of the batter. Bake in the center of hot oven for about 55 minutes. Remove from the oven and leave it in the pan to cool for 5 minutes, then turn out onto a cooling rack to cool completely.