Gluten Free Sweet Potato Bread

This is a post-exercise version of my Gluten Free Spinach Bread, so hopefully it is so familiar to you that you barely need the recipe! Delicious as a meal with eggs and avocado and just as nice on its own, warmed with a touch of butter of course! As always, please visit My Kitchen for substitution information.

Ingredients (Makes 12 slices)

  • 2½ cups hazelnut flour
  • ¼ teaspoon sea salt
  • 2 teaspoons baking powder
  • ½ cup sweet potato, peeled and grated
  • 4 eggs, free range
  • ¼ cup cold-pressed extra virgin coconut oil, melted
  • 1 tablespoon rice malt syrup
  • 1 tablespoon apple cider vinegar (ACV)


  1. Preheat oven to 180°C.
  2. In a large bowl, combine flour, salt and baking powder. Add sweet potato.
  3. In a separate bowl, beat eggs.
  4. Add the eggs, oil, rice malt syrup and ACV and mix thoroughly.
  5. Scoop into a greased bread tin and bake for 30 minutes or until it passes a skewer test.
  6. Cool, slice into 12 serves and store in an airtight container in the fridge or freezer. Enjoy!

Image by Sarah Craven Photography.


  1. isabel

    Hello, what other flour would you suggest ?

  2. […] a glass of hot water and fresh lemon, before tucking into my favourite smoothie (recipe below) or Gluten Free Sweet Potato Bread with smashed avocado. I like to eat a substantial breakfast to provide blood sugar control and […]

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