Happiness Bread
A soft savoury gluten-free and paleo bread, packed with sweet potato, nuts, seeds, coconut and turmeric. Perfect for kick-starting your day, nay your year.
Servings Prep Time
10slices 15minutes
Cook Time
55minutes
Servings Prep Time
10slices 15minutes
Cook Time
55minutes
Ingredients
  • 400g cooked sweet potato*
  • 4 eggs
  • 140g cashew butter
  • 60g coconut oilmelted to liquid state
  • 75g coconut flour
  • 30g tapioca flour
  • 75g walnut halves
  • 30g chia seeds
  • 25g flaked almonds
  • 25g pumpkin seeds
  • 20g sunflower seeds
  • 20g sesame seeds
  • 15g ground flaxseed
  • 1tablespoon ground turmeric
  • 2teaspoons baking powder
  • ¾teaspoon sea salt
Instructions
  1. Pre-heat oven to 170°C and line and grease a 9 inch loaf tin.
  2. Beat the sweet potato, eggs, cashew butter and coconut oil in a large mixing bowl or food mixer.
  3. In another mixing bowl combine the coconut flour, walnuts, chia seeds, almonds, pumpkin seeds, sunflower seeds, sesame seeds, flaxseed, turmeric, baking powder and sea salt.
  4. Tip the dry ingredients into the sweet potato mixture and beat until well combined.
  5. Pour into the loaf tin and bake for 50-55 minutes or until an inserted cocktail stick comes out clean.
Recipe Notes

*To prepare the sweet potato I bake my sweet potatoes by wrapping them individually in tin foil then placing them in a baking dish. I then bake them for between 1-1½ hours depending on how big the potato is. I then leave the potatoes to cool a little then unwrap the foil and peel away the skin with my fingers which comes away very easily. Then I refrigerate the potatoes until needed.