Hazelnut And Potato Bread
Updated: Oct 9, 2021
185g quinoa flour
200g millet flour
2 tsp baking powder
1 tsp cream of tartar
125ml olive oil
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.