This delicious paleo bread is made with almond flour, coconut and sweet potato and studded with flaxseed for a bit of a “multi-grain” effect. Even though it’s totally grain free, of course! One of my favourite breads to have toasted and buttered along with a couple of eggs for brekky, or slathered with a nut butter and enjoyed as a snack on its own. Sweet potato paleo bread is dense, satisfying and it freezes well too – slice it up before storing it away!
Sweet Potato Paleo Bread
This sweet potato paleo bread combines almond flour, coconut and sweet potato for a dense, satisfying healthy loaf that's gluten free and dairy free.
- 1 cup sweet potato mashed
- 1 and 1/2 cups almond meal
- 1/2 cup coconut flour
- 1 and 1/2 tsp bicarb soda
- 1/2 tsp salt
- 3 tbsp psyllium husk
- 5 eggs
- 1/4 cup coconut oil measured melted
- 1 tbsp apple cider vinegar
- 1/3 cup flaxseed - whole brown flaxseed
- If you haven't done this yet, steam/boil/roast your sweet potato until soft, mash then allow to cool to room temperature (I usually steam it for this recipe).
- Preheat your oven to 200 C, fan forced. Line a small deep loaf pan with baking paper. My loaf pan was 10cm x 20cm.
- In a large mixing bowl, combine the almond meal, coconut flour, flaxseeds, bicarb soda, salt and psyllium.
- In another bowl, whisk the eggs and then whisk through the coconut oil, vinegar and the mashed sweet potato until they're combined as best you can - the sweet potato will still be a bit lumpy.
- Pour the wet ingredients into the dry ingredients and thoroughly combine everything.
- Scoop the mixture into your loaf pan and smooth the mixture in so there are no gaps the the top surface is even. Tip: wet your fingers and use it to press the "dough" in.
- Let the mixture sit for at least 15 minutes to allow the psyllium to swell up, become stretchy and do its thing as a binder.
- Bake for approximately 40-45 minutes or until the top has risen, turned dark golden brown and the centre feels firm to touch.
- Remove the bread from the oven and take it out from the loaf tin (carefully - wait 5 minutes so you can touch the bread without burning yourself) and place it back in the oven, directly on the wire oven rack. Then turn off the oven and let the bread continue to cook a little as the oven cools down, for at least an hour*.
- When the bread is cooled to room temperature, store in an airtight container in the fridge, or alternatively slice and freeze for when you need it.
*This helps the bread cook out longer and get a drier, “bready” feel to it, as this almond meal-based bread is naturally quite moist and dense.