A dense, yet somehow fluffy result and tastes like you might imagine autumn should taste – its yummy!

A couple of things to note:
I didn’t have any ground ginger so I compromised by using a spice mix I have on hand which includes ginger, cloves, black pepper, cassia, cardamon and nutmeg. I used this instead of the 1/2 teaspoon ground ginger and 1/8 teaspoon ground cloves and it was absolutely fine. My spice mix gave it a warm chai style flavour which was really lovely, but next time I will make sure to have the ginger and cloves because I know it will dial up the warmth and that deep spice taste which I know will be heavenly.
I mixed all the dry ingredients together including the brown sugar – because I didn’t read ahead to see that the Brown sugar should have been mixed with the sweet potato and eggs and because the recipe just says combine all dry ingredients. Sugar being a dry ingredient just went in with the other dry ingredients, however it didn’t make any difference as far as a could tell.
I added the sweet potato and eggs to the dry ingredients and was about to put it in the pan for the oven when I read through the recipe again and found I hadn’t added the coconut oil or the maple syrup as the recipe didn’t mention these in the instructions. My fault as I should have read it more thoroughly but an easy mistake too since it wasn’t mentioned.
I quickly melted the coconut oil down since it had solidified in the cooler weather and added it along with the maple syrup to the batter, hoping it wouldn’t make a big difference to the overall end result due to it being added last like that. I also thought that it was a lot of oil so was a tiny bit worried that it would result in a very dense bread, but decided it’s all about experimenting anyway, mixed in 3/4 cup as per the recipe and put my pan in the oven.

It definitely smelled heavenly while baking so after allowing it to cool I wanted to try it immediately.

I wasn’t disappointed as it tasted so scrumptious!

If I were to change anything, I’d probably not add the maple syrup as with all the brown sugar in the recipe I didn’t feel it was needed and the delicate maple flavour gets lost in the mix.

I’d also probably reduce the amount of sugar to about 2 thirds, however I am not complaining and probably splitting hairs here as this recipe turned out so well.

It is perfect for a mid morning or afternoon bite or even a simple evening snack with a nice cup of your favourite tea. I have only just ventured into GF baking and cooking and was worried that I was going to have spongey or rubbery results but here at spinachtiger.com so far its all been great. I will definitely keep trying more of your GF recipes Angela as well as the trove of others you have here. I’m looking forward to trying your Bacon Jam next, to have with the peanut butter and biscuit burger. That idea has really got my taste buds watering 🙂

PS – you say,’as soon as you saw this recipe’, you got excited. Is this a recipe you found and modified ?

Thank you.

Warm Regards,
Sharron

I made the gluten-free option, by the way, and used Pamela’s Gluten-free baking flour. I have found Pamela’s to be the best gluten-free, all-purpose flour – even better than Bob’s Red Mill. However, I have actually met Bob from Bob’s Red Mill and he’s a really amazing person, so I still love to support him and his products!!