• Alana Steicke

Hazelnut And Potato Bread

Updated: Oct 9, 2021


  • 185g quinoa flour

  • 200g millet flour

  • 2 tsp baking powder

  • 1 tsp cream of tartar

  • 320g potato

  • 125ml olive oil

  • 250ml water

  • 2 tbsp apple cider vinegar

  • 90g hazelnut spread


Preheat the oven to 180°C and line a bread tin.

In a large bowl, sift the flours, baking powder and cream of tartar. Add salt.

In a blender, blend the potato, olive oil and water until smooth. Fold the wet blended ingredients into the dry ingredients.

Finally, fold the apple cider vinegar in.

Pour 1/4 of the mixture into the bread tin and drizzle one generous tablespoon of the hazelnut spread on top. Repeat three more times.

Bake in the oven for 60 minutes or until a skewer comes out clean. Allow the bread to cool before slicing.

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