Sweet Potato, Coconut and Chai Loaf recipe is a wonderful healthy alternative to your normal every-day cake. You can simply omit or reduce the sugar, and you have a wonderful breakfast bread that toasts beautifully, or a great snack.
This loaf packs a nutritious punch with the base being sweet potato and ground almonds. This means that the loaf contains fibre for a healthy digestive system and will fill you up quicker than your average piece of cake. Sweet Potato has a low GI, which provides us with a hit of slow-release carbohydrate to give energy.
Sweet Potato Coconut and Chai Loaf Gluten Free
A filling, flavoursome alternative to cake, this loaf is easy to make, and nutritious
Ingredients
- 2 cups almond meal (also called ground almonds)
- ½ cup grated, or dessicated, or flaked coconut
- 2 tsp baking powder (choose gluten free baking powder if required)
- 1½ cups sweet potato, grated, skin on
- 4 med eggs
- ¼ cup olive oil or sunflower oil
- ⅓ cup honey or maple syrup
- 1 tbsp vinegar or apple cider vinegar (this ingredient isn't crucial, but does help the loaf rise)
- 1 tbsp chai powder (or 1/2 teaspoon cinnamon mixed with 1/2 teaspoon nutmeg)
Instructions
- Pre heat oven to 180 degrees Celsius, fan forced
- Add the almond meal, coconut and baking powder to a large bowl
- Grate the sweet potato (skin included) straight into the almond meal and coconut mixture
- In a seperate bowl, add the eggs and oil and whisk to combine
- Add the honey (or maple syrup) vinegar, chai spices to the egg mixture and whisk to combine
- Add this wet mixture to the bowl of almond meal and coconut, stirring gently to combine the mixture
- Pour mixture into a greased and lined loaf tin
- Optional: You may wish to sprinkle the loaf with your choice of seeds and nuts to decorate
- Bake for 30 mins, until goldne on top and skewer inserted into the middle comes out clean
- Remove from oven and leave in tin to cool
- Post a photo to Instagram or Facebook and tag us @thenutritionguruandthechef
Wow Tara, you were fast. Can’t wait to give it a go. All of your recipies that I have tried so far have been a hit at our house, and I’m sure this will be another one. Much bliss, Heather xx
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That looks delicious. I assume you could get away using almond flour?
This is fabulous! Made it yesterday with the almond pulp I had leftover from making milk and it is absolutely delish. Thank you.
Hi!
Do you know if any egg substitutes work in this recipe?
Thanks =)
This is superb!!! I hope you don’t mind but I have added a link on my blog under my favourite recipes!! 🙂
Thank you so very much! It’s a favourite in our house!
Yum! Just made these in muffin cases instead of a loaf- perfect treats to get me through the week!