The Sexy Sugar Free Vegan Project: Sweet Potato + Orange Mini Loaves

When I was a sugar addict, muffins were my weakness. Whenever I was feeling stressed or emotional, I'd try to cheer myself up with one of those nutritional ticking time bombs of sugar, butter and flour. Of course, I'd never find happiness at the bottom of a coffee shop muffin, only guilt, self-disgust and a tummy ache... and more sugar cravings in a few hours. What's a girl to do?

Fast forward a few months to The Sexy Sugar Free Vegan Project, and here I am, jumping for joy that my first ever attempt at sugar free vegan baking was a success! From the first bite, I was absolutely thrilled with how these Sweet Potato and Orange Mini Loaves turned out. They're full of slow-burning energy, nutritious coconut butter, fibre-packed bean flour and antioxidant-rich sweet potato. They're delicious and subtly sweet, but the best part is, they're so satisfying that you'll happily stop at one. And I bet you won't feel hungry later. That's the beauty of sugar free baking. No guilt, no chemical brain warfare, just sweet satisfaction! I hope you'll enjoy them as much as I did.

Sweet Potato & Orange Mini Loaves
(makes 9)
1 cup sweet potato puree
½ cup coconut butter
½ cup rice malt syrup
½ cup coconut cream
½ cup orange juice and zest

for the gluten free muffin mix
1 cup brown rice flour
1 cup bean flour (I use a garbanzo/fava bean mix)
2 tsp baking powder
1 tsp baking soda
1½ tsp xantham gum
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg

method
In a large bowl, mix the wet ingredients together; the sweet potato puree, coconut butter, rice malt syrup, coconut cream, orange juice and zest. If the weather is cold, float the mixing bowl in a sink full of hot water to ensure that the coconut butter doesn't solidify.

In a medium bowl, sift the dry gluten free muffin mix ingredients together; the flours, baking powder, soda, xanhtam gum, salt, and spices. Combine wet and dry mixtures until just moistened.

Spoon batter evenly into a prepared pan (I used a silicone mini loaf mould, but if you don't have one of those, you could use a regular muffin tray greased with coconut butter or lined with muffin papers). Refrigerate batter in the tray for 1/2 an hour.

Meanwhile, preheat the oven to 185°C/365°F. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Let the mini loaves rest a moment in the pan, then cool slightly on a wire rack before serving. They're really at they're delicious best when served warm with this incredible Orange and Cinnamon Spiced Coconut Butter...

Orange & Cinnamon Spiced Coconut Butter
½ cup coconut butter
2 tbsp rice malt syrup
1 tbsp orange zest
2 drops of orange oil
¼ tsp cinnamon

method
Melt the coconut butter in a small saucepan before adding the syrup, orange zest, orange oil and cinnamon. Stir until smooth and well combined. I didn't have any orange oil handy, so I used a tsp of orange juice. Although it still tasted lovely, my butter separated a little, so it's worth locating some orange oil. Refrigerate in a butter dish lined with baking paper until just barely solid and spreadable. Spread generously over your freshly baked mini loaves. Yum!

How do I sign up to The Sexy Sugar Free Vegan Project?
To join, simply enter your email address below. I'll send out little goodies and tips along the way. Then, simply follow Wolf and Willow each day and try out as many recipes as you can. Easy!