Mini Sweet Potato, Feta & Tomato Loaves

12 Ingredients

Number of servings

8

2teaspoons baking powder
2 cup plain flour
3/4 cup milk
250grams sweet potato, grated
1 pinch pepper (for seasoning)
100grams feta, crumbled
100grams semi-dried tomatoes, chopped
2tablespoons olive oil (to grease tray)
3 eggs
1/2 cup quinoa flakes
1tablespoons oregano, finely chopped
1 pinch pink salt ground (to taste)

Nutrition per serving

16% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Method

Step 1 of 4

Preheat oven to 180°C. Grease an 8-hole mini loaf tin with olive oil, and line base of each with baking paper.

Step 2 of 4

Sift plain flour and baking powder together into a large bowl. Add quinoa flakes, sweet potato, crumbled feta, chopped semi-dried tomatoes and finely chopped oregano. Stir to combine.

Step 3 of 4

Whisk eggs, olive oil and milk together. Season with salt and pepper. Add wet ingredients to dry ingredients and stir until well combined (add a little extra milk if mixture is too stiff). Divide mixture between prepared holes.

Step 4 of 4

Bake for 20-25 minutes, or until golden brown and a skewer inserted into centre comes out clean. Cool for 5 minutes. Carefully remove from tin and set aside on a wire rack to cool.