Sweet Potato & Coconut Bread Recipe

Sweet Potato & Coconut Bread Recipe
Gluten Free, Vegetarian, Sugar Free, Dairy Free
Keep covered to keep moisture locked in and eat within a few days.

This Sweet Potato & Coconut Bread Recipe produces a filling, healthy bread that can be enjoyed as a snack or a delicious accompaniment to soup. It has a range of flavours that bounce between Coconut and Sweet Potato giving this recipe a uniquely Caribbean flavour. Although very filling, this recipe is naturally gluten free meaning that it won't bloat you out and perfect for those with a gluten intolerance. Naturally moist and a great snack if you're on the move.

  • 3 x medium Sweet Potatoes
  • ½ x cup of Coconut Flour
  • 3 x Eggs
  • 1 x tsp Baking Soda
  • ½ x a squeezed lemon (juice)
  • ½ x tsp Sea Salt
  • Chopping Board
  • Sharp Knife
  • Food Processor
  • Small Loaf Tin
  • Oven


  1. Pre-heat oven to 180°C
  2. Roast the sweet potatoes in the oven in their skins for about half an hour. When they are cooked, the skins will just slide off
  3. After the skins have been removed, chop up the sweet potatoes them up a bit
  4. Add all ingredients into the food processor and whizz them up for a couple of minutes
  5. Tip the mix into a small loaf tin with a tin liner
  6. Bake for 60 minutes in the centre of the oven.

The main ingredient in this recipe, Sweet Potato, has a little bit of an edge on regular white potatoes. They contain 400% of your Vitamin A requirements, more Vitamin C and fibre than white potatoes but less carbs and calories. The Coconut flour adds more fibre, protein and beneficial fats which makes this gluten free bread a fibre powerhouse and very good for bowle health. The Eggs in this bread give quite a good portion of protein so this would be a great snack to have on a long hike. 

20 May 2015 - 5:11pm