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Sweet potato bread with ricotta spread

June 27, 2017

SPORTRITION’S SWEET POTATO BREAD w/ APRICOT RICOTTA SPREAD

This is a great high carb snack to fuel up pre-training :)

Makes 10 serves

Bread ingredients:
- 2.5 cups wholemeal self-raising flour
- 250g sweet potato (raw weight), cooked then mashed and used cool
- 125ml light milk
- 1 tbs olive oil
- 2 tsp mixed spice

Spread ingredients:
- 1 cup fresh low fat ricotta cheese
- 90g dried apricots (soaked in water overnight or at least 1hr)

Directions:
Pre-heat oven to 180 degrees. Line a baking tray with baking paper. Mix the flour and mixed spice together in a large bowl. Separately, mix the cold mashed sweet potato, milk and oil until combined well. Pour this into the flour mix and knead together until smooth. Knead into desired shape and place onto the tray. Bake for 20 minutes.
To make spread, beat ricotta and diced apricots together.

Nutrition information (per serve):
215 calories, 7g protein, 34g carbohydrate, 4g fat

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