Try this yummy sweet bread as a snack or a more formal dessert with our lovely dessert cream. Thanks Navi Lakelin for experimenting this one into reality… This is a subtle taste that doesn’t exactly replace a traditional bread but also needs a cream and some fresh fruit to really cut-it as a dessert. It is a great stand-alone snack particularly if you train and exercise a lot and want to keep healthier carbs in your snack-food diet.

Makes 1 small loaf (4 inch x 9 inch dish)


1 1/2 cups of buckwheat, quinoa or oat flour

1 tsp sodium bicarbonate (to help it raise)

1 Tbsp almond meal

1 cup of sweet potato, cooked and mashed (this means about 2 cups of raw ingredients before cooking)

1/2 cup virgin coconut oil

1/2 cup almond milk

2 eggs

1 cup sultanas

1/2 tsp nutmeg

1/2 tsp cinnamon


Cut the required sweet potato into cubes (approx 2 – 2.5 cups of cubes) and steam until soft. Remove from steamer and allow to cool and transfer to a food processor and mash, or just mash by hand.

While the sweet potato is cooking, combine the flour, sodium bicarbonate, almond meal, spices and sultanas and mix well. Then add the eggs and mix into the other ingredients. Once the mix is a bit moist, add the milk and coconut oil and mix well. Finally add the mashed sweet potato mix and blend together well until the batch is a consistent colour and texture.

Apply coconut oil to the inside of the baking tray and up the edges. Bake for 1 hour at 180 degrees (350 F).

Eat as a nice snack or serve as a dessert with our dessert cream #1.


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