Wholesome Sweet Potato & Almond Breakfast Bread Recipe

An easy breakfast full of lots of good stuff – sweet potatoes, almonds, chia, honey, eggs, olive oil – and itʼs refined sugar free, dairy free and gluten free – itʼs free of all the things! Itʼs an awesome combination of flavours that just work together, and it will get your day off to a good start.


3 eggs

110 g (1/3 cup) unprocessed honey

125 ml (1/2 cup) extra-virgin olive oil

200 g (2 cups) almond meal

60 g buckwheat fl our

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 teaspoon bicarbonate of soda

a pinch of unrefined salt

juice of 1/2 small lemon

2 tablespoons chia seeds

45 g (1/2 cup) walnuts, cut into small chunks

300 g sweet potato, cooked and mashed to a puree


Preheat the oven to 160C fan-forced.

Place the eggs, honey, olive oil, almond meal, buckwheat flour, cinnamon, vanilla, bicarbonate of soda, salt and lemon juice in a high-powered blender. Stir with a spoon first, and then process on high until everything is combined and the mixture becomes a thick paste.

Pour into a bowl and fold in the chia seeds, walnuts and sweet potato until just combined (don’t over mix). Set aside for 10 minutes.

Liberally oil a 20 cm x 10 cm bread tin. Spoon the batter into the tin, tapping the bottom on the bench to even out the mixture.

Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.

Place on a cooling rack to cool completely, before storing in the fridge in an airtight container, or freezing. Toast slices for an easy breakfast.


This is an edited recipe extract from Grown & Gathered.

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