A Warming Ritual, Reinvented

Traditional Swedish limpa is a rye-based bread rich with molasses, orange zest, and spices like fennel and caraway—bold and comforting, especially in the colder months. But for those on a healing protocol, it’s off-limits in its original form.

This loaf captures the soul of limpa without any of the conventional ingredients. Instead, it leans on sweet potato and winter squash for body and natural sweetness, cassava flour for structure, and a blend of carob, fennel, caraway, and citrus zest to build complexity. The result is tender, fragrant, and richly spiced—everything a Swedish-inspired bread should be, just made differently.

Ingredients

• 1 cup roasted sweet potato, mashed
• 1 cup roasted winter squash (kabocha, acorn, or butternut), mashed
• ¾ cup cassava flour
• 1 tbsp roasted carob powder (adds molasses-like depth)
• 1 tbsp orange zest
• 1 tsp ground fennel seed
• 1 tsp caraway seed, lightly crushed
• 1 tsp cinnamon
• ¼ tsp clove
• ¼ tsp sea salt
• 1 tbsp lemon juice (brightens the mix)
• ½ cup filtered water (adjust as needed for thick, spreadable batter)

Optional (for richness and depth): 1 tsp black sesame powder or ½ tsp pure cacao powder (if compliant)

Method

1. Preheat oven to 325°F (160°C). Line a small loaf pan with parchment.
2. In a large bowl, combine the mashed sweet potato and squash until smooth.
3. Add cassava flour, carob, orange zest, spices, and salt. Stir to combine.
4. Add lemon juice and water. Mix until you have a thick, mashed-potato-like batter.
5. Transfer to the prepared pan. Smooth the top and cover tightly with foil.
6. Place loaf pan in a deeper baking dish. Pour hot water halfway up the sides (for a steam-bake effect).
7. Bake 90–100 minutes, or until firm and darkened. Cool completely—overnight if possible.

To Serve

• With herbal tea: Pair with fennel, rooibos, or chamomile blends.
• With fruit (PM only): Add a dollop of mashed fig or blackberry.
• Savory option: Toast lightly and serve with sautéed mushrooms or fresh herbs.

Notes from the Kitchen

• The orange zest and carob work together to replace traditional molasses.
• Letting the loaf rest overnight deepens its flavor and makes slicing easier.
• The crumb will be dense but tender—a unique cross between a spice cake and tea bread.

This loaf is your cozy invitation to slow down. It’s a nod to Nordic tradition, interpreted through a healing lens. Dense, warm, aromatic—it’s the kind of bread you want to wrap in parchment and gift, or savor alone in the quiet of late afternoon.