Roated Kabucha squash Taco's with purple cabbage & quick Guac

Mini Yam Bread

YOu know when you are going low carb and you NEED just a little something.  This was my solution today.  My day was crazy town from start to finish.  This tasted sorta like pumpkin pie but in a loaf.  I had a little chunk with Almond butter on it with my tea and it fixed me right up.  The rest is sliced up and in the freezer until the next low hits.  Being prepared with healthy go to snacks is crucial to success.  I still think this recipe could use some work since it reeaaallly didn't actually rise like bread.  But I found it valuable today so I wanted to post it anyways.  Also I used my blender to puree the yam then added all the other ingredients to the blender.  At this point it wasn't really blender worthy so I used my long spatula to incorporate the rest.

prep tins with coconut oil - pre heat oven to 350 degrees

Ingredients:

-200 grams of cooked Yam (about 1 medium sized Yam)
-1 1/4 Cup Almond Milk (un sweetened)
-1 3/4 Cup Rice Flour
-1 tsp Cinnamon
-1 ts Baking powder

Combine ingredients.  Add to tins.  Bake about 1 hour.  Cool.  Slice. Enjoy.
Xo Ashie Girl