Sweet Potato & Cinnamon Breakfast Bread {Vegan}

INGREDIENTS

50 g

Flora Freedom spread

60 milliliters

yacon syrup, maple syrup or cane sugar

~150g ((2/3 cup) cooked sweet potato (see notes))

3/4 cup

water or non-dairy milk

1 tsp

ground cinnamon

1 1/2 tsp

baking powder

(1 1/2 cups) wholemeal flour

1/4 tsp

salt

walnuts and pumpkin seeds ((plus extra for the top))