Happiness Bread

Happiness Bread is a soft savoury gluten-free and grain-free bread, packed with sweet potato, nuts and seeds with the golden scent of turmeric which is perfect for kick-starting your day.

Sliced loaf of Happiness Bread on a blue lined napkin

Having a loaf of Happiness Bread on stand by during the week means that breakfast time is a doddle. I think sorting out breakfast for the week is one of the most important meal-prepping tasks you can do. For the mornings when the alarm doesn’t go off and you are running late for the school run you definitely need a grab-and-go breakfast which is protein packed, satisfying and full of delicious healthy ingredients. And who doesn’t need a dose of happy in the mornings?

Why is this recipe so brilliant?

  • Made from sweet potato, coconut flour and a smattering of tapioca flour which makes it a grain-free, paleo bread.
  • It has a lovely soft moist texture so it’s easy to eat and gentle on your digestion.
  • This is a savoury sweet potato bread so you can pair it really well with bacon and eggs in the morning or to accompany soup or salad for lunch.
  • Turmeric is the golden ingredient. It’s incredibly good for you and also creates a beautiful sunny colour to your loaf.

Please note Happiness Bread is a lot softer and more cakey than your regular sandwich loaf so if you want a bread which is a bit more traditional then have a look at this Gluten-Free Irish Soda Bread recipe which is so easy and also vegan (but not grain-free!).

Loaf of Happiness Bread on a blue linen napkin next to a bread knife.

Ingredients

  • Mashed sweet potato – loads of tips for preparing below.
  • Eggs – medium
  • Cashew butter – ever making your own Cashew Butter?
  • Coconut oil – you can use unrefined which is more economical.
  • Coconut flour – gives a delicious coconutty taste.
  • Tapioca flour – used to give the loaf a lovely crust.
  • Nuts – walnuts and flaked almonds are used here. Used whole for lovely texture. You can sub for any nuts. Pecans are delicious here too.
  • Seeds – we’re going crazy with chia, pumpkin, sunflower, sesame and flax for loads of protein power, taste and texture.
  • Ground Turmeric – 1 whole tablespoon. Treating ourselves – it’s an antioxidant and has strong anti-inflammatory effects. It’s a great ingredient as you don’t need a lot of it for it to be beneficial.
  • Baking powder –  for rise and tenderness.
  • Salt – I prefer to use kosher salt as it is a more gentle salt which supports the flavour of all the ingredients.

If you love using sweet potato in baking then have a look at these gluten-free recipes:

Loaf of Happiness Bread on a blue linen napkin

How do you make Happiness Bread?

Detailed method in the recipe card below

  1. Beat the mashed sweet potatoes, eggs, cashew butter and cooled coconut oil together in a large bowl or food mixer.
  2. Combine all the other ingredients in a separate bowl (saving some of the nuts and seeds for scattering over the top) and then mix into the wet ingredients.
  3. Pour into a lined and greased 2lb loaf tin. Scatter over some nuts and seeds then bake at 180°C / 160°C fan / gas mark 4 for 50 minutes.

Sweet Potato Tip

I do not recommend peeling, cubing and boiling the sweet potato to prepare it for this recipe. You lose a lot of the sweet flavour and nutrients which leaches out into the water. Instead I urge you to go the extra step of cooking your sweet potato in their skins as follows:

Two ways to prepare the Sweet Potato:

1. Oven Baked

  1. Wrap the sweet potatoes individually in aluminium foil and place in a large roasting tin.
  2. Bake at 180°C / 160°C fan / gas mark 4 for between 1-1½ hours, depending on how big the potato is.
  3. Test for doneness by pressing lightly into the potato through the foil. It should feel very soft beneath your finger.
  4. Leave the potatoes to cool a little then unwrap the foil and peel away the skin of the potatoes which will come away very easily.
  5. Mash the flesh with a fork and refrigerate until needed.

2. Instant Pot

  1. Pour 250ml water into your Instant Pot insert.
  2. Place a silicone sling or trivet into the bottom of the insert.
  3. Arrange unpeeled whole sweet potatoes onto the silicone sling in a single layer.
  4. Click the lid into place, set the valve to sealed, press Pressure Cook and set the timer for 15 minutes. (Bear in mind it takes about 5-8 minutes for the pot to come to pressure).
  5. Once the timer goes off you can quick release the pressure from your pot. Once the steam has gone, open the Instant Pot and turn off.

Sliced loaf of Happiness Bread on blue linen napkin

Happiness Bread FAQs

How can you store it? This is a very moist bread. It is best kept in an airtight tin or in the fridge.

How long does it keep for? It keeps for up to 3 days out of the fridge and up to 5 days in the fridge.

Can you freeze it? Yes, wrap well and it keeps for up to 2 months in the freezer. I recommend freezing in slices so you can pull them out the night before ready for the next day. 

What can you eat Happiness Bread with?

  • Delicious just slathered with butter.
  • Even better with extra nut butter on top.
  • Piled high with bacon or turkey and avocado for a substantial meal.
  • Served with eggs, anyway you fancy.
  • To accompany your favourite soup (which I always think needs a bit of bread on hand)

Variations on the recipe

  • Happy Pumpkin Bread – To avoid the effort of preparing the sweet potato you can make this bread with tinned pumpkin.
  • Happy Banana Bread – Swap out the sweet potato for banana! This bread will be a lot sweeter and takes it more into the realm of cake rather than bread, but hey, who ever said that was a problem!!

Sliced loaf of Happiness bread with butter slathered over one slice.

Since introducing this bread to your morning routine I guarantee it will make you very happy. Having an easy and filling breakfast is worth its weight in gold.

Another lovely way of eating Sweet Potato in the mornings is with these Sweet Potato & Bacon Rosti. A firm favourite and incredibly popular recipe. Great for meal prepping too!

I urge you to give this Happiness Bread a try. If you do then please leave a comment below and give the recipe a rating which will help others find the recipe on Google. If you use this recipe as a building block for your own culinary creation I’d also love it if you tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Happiness Bread is 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.

Happiness Bread

Happiness Bread is a soft savoury gluten-free and grain-free bread, packed with sweet potato, nuts and seeds with the golden scent of turmeric which is perfect for kick-starting your day.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: British
Servings: 10 slices
Calories: 362kcal

Ingredients

  • 400 g cooked sweet potato* about 3
  • 4 eggs medium
  • 140 g cashew butter
  • 60 g coconut oil melted to liquid state
  • 75 g coconut flour
  • 30 g tapioca flour
  • 75 g walnut halves
  • 30 g chia seeds
  • 25 g flaked almonds
  • 25 g pumpkin seeds
  • 20 g sunflower seeds
  • 20 g sesame seeds
  • 15 g ground flaxseed
  • 1 tablespoon ground turmeric
  • 2 teaspoons baking powder
  • ¾ teaspoon sea salt

Instructions

  • Pre-heat oven to 180°C / 160°C  fan / gas mark 4 and line and grease a 2lb loaf tin.
  • Beat the sweet potato, eggs, cashew butter and coconut oil in a large mixing bowl or food mixer.
  • Reserve a few of the nuts and seeds for sprinkling on the top of the loaf.
  • Combine the coconut flour, tapioca flour, the rest of the nuts and seeds, turmeric, baking powder and salt in a separate bowl.
  • Tip the dry ingredients into the sweet potato mixture and beat until well combined.
  • Pour into the loaf tin, smooth down the top and scatter over the reserved nuts and seeds.
  • Bake for 50-55 minutes or until an inserted cocktail stick comes out clean.

Notes

You can prepare the sweet potato in the oven or the Instant Pot:
  • To cook in the oven wrap each potato in aluminium foil and bake for 1-1 ½ hours (depending on the size of the potato). Leave to cool then unwrap from the foil, peel away the skins and mash the flesh with a fork.
  • To cook in the Instant Pot, pour in 250ml of water into the Instant Pot insert. Set over a trivet and place the whole sweet potatoes in a single layer. Pressure cook for 15 minutes and then quick release after 5 minutes. Peel the sweet potatoes away from their skins and mash with a fork.
Happiness Bread is very moist and as such keeps well in the fridge for up to 5 days. (or 3 days out of the fridge)
It can be frozen for up to 2 months. It’s a good idea to freeze in slices so you can remove them from the freezer the night before you want to eat some.

Nutrition

Calories: 362kcal | Carbohydrates: 24g | Protein: 10g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 65mg | Sodium: 242mg | Potassium: 452mg | Fiber: 7g | Sugar: 3g | Vitamin A: 5770IU | Vitamin C: 1.2mg | Calcium: 123mg | Iron: 3.1mg

Roasted Cauliflower Salad with Tahini Turmeric Dressing

This warm Roasted Cauliflower Salad with Tahini Turmeric Dressing is the perfect way to serve cauliflower. The cauliflower is golden and crunchy at the edges, soft within and paired with sweet red peppers, lush peppery rocket and drizzled generously with the vibrant Tahini Turmeric Dressing.

Roasted Cauliflower Salad with Tahini Turmeric Dressing

I can’t sleep. Everything is keeping me up at the moment and I’m worrying perpetually about the baby. I’m due next week and ever since I had this last minute diagnosis of gestational diabetes (which the doctors are still unconvinced I actually have but are treating it like I do anyway) I’m convinced my baby and I are suffering from every affliction under the sun.

Roasted Cauliflower Salad with Tahini Turmeric Dressing

It wasn’t this way when I was pregnant with Cole, I think I was naïve and just assumed everything would be okay and it was. However since I have become a mother and spend most of my social time talking to other mums, listening to their stories and engaging more with birth stories in the media then I realise how lucky I had it with Cole and that terrifies me.

Roasted Cauliflower Salad with Tahini Turmeric Dressing

Last night I couldn’t sleep due to itching. I have had itchy skin for the past few weeks and have put it down to hormones and one of those weird pregnancy things. But I couldn’t sleep and I did what any nervous mother does at 3am I googled it. Does Google make things better or worse? Turns out the itching could mean something which of course will probably lead to dire consequences for the baby. When does it not? Or it could mean nothing. Let’s face it, it’s usually nothing. All I know is as I wait for the midwife to call me back I am itching more than ever and convincing myself that this is something else I and the doctors have missed during my pregnancy. The baby is arriving next week regardless as I am being induced early due to the maybe gestational diabetes. It is the same course of action they would take for the itching thing as well so it’s all being taken care of anyway so really I’m worrying over nothing. That’s easy to say but as I wait here feeling my baby kicking and shuffling around like he’s trying to reassure me I won’t rest or sleep properly until he’s in my arms happy and safe. Then of course comes the worry that comes hand in hand with a having a newborn. But at least it’s a different kind of worry and that would be a relief at this stage.

Roasted Cauliflower Salad with Tahini Turmeric Dressing

Launching from my inner turmoil about pregnancy and motherhood to a roasted cauliflower recipe is always going to be a bit clunky I’m afraid. I’m sure there’s an analogy somewhere about giving birth and brassicas but my brain is everywhere and you’re just going to have to go with it.

I was going to post this recipe over the weekend but I only remembered during my sleepless night last night that this delicious recipe has been patiently waiting to be published since Saturday.

Roasted Cauliflower Salad with Tahini Turmeric Dressing

Roasted cauliflower is the perfect accompaniment to the Tahini Turmeric Dressing I posted last week and this salad has overtaken cauliflower cheese as my favourite way to serve this particular vegetable. I absolutely adore it as an accompaniment to steak on our patented Steak Fridays. It’s no effort to make and feels very virtuous heaping a pile of delectable vegetables next to your steak. I love the way cauliflower roasts in the oven, the balance is to get it beautifully golden and crisp at the edges of the florets whilst keeping the inside of the vegetable soft and creamy.

Cauliflower needs robust flavour so paired with the sweetness of the red pepper and the pepperiness of the rocket it’s a perfect combo. Then the Tahini Turmeric Dressing is an absolute bonus, bringing all the elements together into a complete dish.

Roasted Cauliflower Salad with Tahini Turmeric Dressing

I need all the help I can get making my meals as delicious as possible so that I don’t miss my sugar hit afterwards and this Roasted Cauliflower Salad with Tahini Turmeric Dressing really hits the spot.

If you like this recipe then you may like…

Roasted Cauliflower Salad with Tahini Turmeric Dressing

This warm Roasted Cauliflower Salad with Tahini Turmeric Dressing is the perfect way to serve cauliflower. The cauliflower is golden and crunchy at the edges, soft within and paired with sweet red peppers, lush peppery rocket and drizzled generously with the vibrant Tahini Turmeric Dressing.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Salad
Cuisine: British
Servings: 6 people
Calories: 140kcal

Ingredients

  • 1 kg cauliflower
  • 2 red peppers diced large
  • 2 tablespoons olive oil
  • ¼ teaspoon sea salt
  • 4 tablespoons Tahini Turmeric Dressing
  • 100 g rocket

Instructions

  • First par-boil the cauliflower. Place the cauliflower in a large saucepan of boiling water, bring back up to the boil then simmer for 10 minutes.
  • Drain the cauliflower then tip into a large baking dish with the diced red pepper, tossing together with the olive oil and sea salt.
  • Roast for 20 minutes, give the dish a good old shake then roast for a further 20 minutes until the cauliflower is starting to crisp and brown.
  • Remove from the oven and coat liberally with the Tahini Turmeric Dressing.
  • Serve over the rocket.

Notes

*Recipe for Tahini Turmeric Dressing here

Nutrition

Calories: 140kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 228mg | Potassium: 643mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1640IU | Vitamin C: 133.5mg | Calcium: 66mg | Iron: 1.1mg

 

Tahini Turmeric Dressing

Tahini Turmeric Dressing is bright, vibrant and full of flavour. Better yet it can be paired with almost anything from roasted veggies, salad, meat to potatoes or rice. It’s a supper saviour.

Tahini Turmeric Dressing

Since I am still avoiding sugar in the run up to the end of my pregnancy I wanted to use the opportunity to write about one of my most basic savoury kitchen staples and it’s this Tahini Turmeric Dressing. It’s such a life saver as I always have the ingredients to make it on hand and it can transform absolutely any supper to something ultra special and flavourful.

Tahini Turmeric Dressing

My meal prepping has gone a little bit by the wayside these past few weeks since I have just about enough energy to make a bit of toast. I really appreciate myself though when I make time to whip up a dressing on a Sunday which can be utilised the whole of the next week. Last weekend I whisked up my favourite Tahini Turmeric Dressing (yay me!) which really should provide no congratulations whatsoever as it was completed in under five minutes. However, I had to reach up high into the cupboards to find my elusive tahini, wrestle with a tin of coconut milk, pull out the blender, find a suitable jar to store the dressing in and wash up the blender. Really it was more like ten minutes. So quite strenuous for this very pregnant lady.

Tahini Turmeric Dressing

I was so glad I found the time to do it though as I’ve been reaping the rewards of making the Tahini Turmeric Dressing all week. The first thing I made with it was the Roast Cauliflower Salad recipe I’m sharing with you over the weekend which is my favourite way to eat it. However, I didn’t stop there. It’s fabulous drizzled over lamb chops, in lieu of mayonnaise in a potato salad and even stirred into a full bowl of finely diced cucumber to serve with roast chicken. It’s so easy and useful, especially if you are obsessed with tahini, like me, enjoy the colour and the idea of the health benefits that turmeric provides, like me, and love the zesty punch of the lemon. just. like. me.

Tahini Turmeric Dressing

The way I’ve made the dressing here in this recipe whisks up nice and thick so is ideal for a drizzle dressing for robust veggies, carbs and meat. However, if you want to dress it over salad leaves but are worried about it weighing the leaves down, or fancy a bit of a lighter effect then just whisk in more coconut milk. When the dressing is allowed to rest for a day or more in the fridge it thickens up so feel free to whisk in a bit more coconut milk at that stage too. If you are serving it straightaway then I love it as it is.

Tahini Turmeric Dressing

Tahini Turmeric Dressing is bright, vibrant and full of flavour. Better yet it can be paired with almost anything from roasted veggies, salad, meat to potatoes or rice. It’s a supper saviour.
Prep Time5 mins
Total Time5 mins
Course: Condiment
Cuisine: British
Servings: 300 ml
Calories: 5kcal

Ingredients

  • 150 g tahini
  • 125 ml coconut milk
  • 3 tablespoons olive oil
  • juice 1 lemon
  • 2 teaspoons turmeric
  • ½ teaspoon sea salt

Instructions

  • Pour all the above ingredients into a blender, food mixer and blend/whisk together until smooth. Or add into a medium sized bowl and use a hand whisk.
  • Use straightaway or store for up to a week in the fridge.

Nutrition

Calories: 5kcal | Sodium: 4mg | Potassium: 3mg | Calcium: 1mg

Mango Turmeric Coconut Smoothie Pops

The current heatwave in London necessitates the need to cool down by whatever means. We Brits may not built for this weather, but that’s when these Mango Turmeric Coconut Smoothie Pops come into play.

Mango Turmeric Coconut Smoothie Pops {vegan}

I love it when a recipe is as intuitive as this one was. I spend ages deciding over which one of my recipes I should post here next. Too long. In fact I spend more time fluctuating between whether I should post my new layer cake, or maybe that granola bar recipe which I have been slaving over this past week than actually making, photographing or writing about any of my recipes. Haven’t I just posted a layer cake last week. Is it really granola bar season? I need to just pick one and go with it.

Mango Turmeric Coconut Smoothie Pops {vegan}

Or just let the recipe choose me. Yesterday morning Cole and I made these Mango Turmeric Coconut Smoothie Pops (Ice lollies? Popsicles? I spent a good half hour deliberating over that one too) in 10 minutes as he sat on my kitchen top repeating, “Whatssat?”
“Mango, darling.”
“Mango Mummy…..Whatssat?”
“Mango, darling”
“Mango Mummy…..Whatssat?”
You get the picture.

Mango Turmeric Coconut Smoothie Pops {vegan}

I had been wanting to make ice lollies for days to cool us both down in this incessant heat. Our tiny victorian railway cottage has taken on the form of a casserole pot, trapping all the heat in and braising us in our own juices. By 3pm after Cole has woken up from his lunchtime nap and I have calmed him down from the injustice of being cooked in his sleep, then spending any time actually doing anything rather than chucking ourselves into the nearest paddling pool is inconceivable.

Mango Turmeric Coconut Smoothie Pops {vegan}

Yesterday morning though, as I scoured the fridge for breakfast food I came across a long forgotten mango which still looked pretty good. Not a moment later I declared lolly time and with glee Cole watched as I dragged the blender over. He loves helping with the smoothies so blenders get a fine welcome in our kitchen.

I peeled and chopped the mango, prompting the above conversation, threw the flesh into the blender along with a tin of coconut milk for healthy fats, a bit of almond butter for healthy protein and a teaspoon of turmeric, thereby warding off any form of horrible disease which may be winging its way in our future direction.

Mango Turmeric Coconut Smoothie Pops {vegan}

I forgot momentarily that toddlers don’t understand the concept of patience so Cole was quite indignant that we couldn’t enjoy them right away, and I realised my mistake over making such a hoopla about making lollies, the indignance threated to topple into something more when I extracted his sticky little hands from inside the filled lolly mould. However it was all made better when I poured him out a little leftover smoothie mix into a cup and he could stick his hand into that instead. It was a fine choice making them in the morning though as it meant that by yesterday afternoon when Cole awoke from his nap I earned Mother of the Year by presenting my grumpy little gnome with the perfect icy treat for surviving this blistering heat. I had one too, and we enjoyed them whilst splashing around in the paddling pool.

Mango Turmeric Coconut Smoothie Pops

These deliciously cooling smoothie pops are full of good fats, protein and a teaspoon of turmeric.
Prep Time10 mins
Total Time8 hrs 10 mins
Course: Dessert
Cuisine: British
Servings: 8 pops
Calories: 136kcal

Ingredients

  • 1 mango
  • 400 ml coconut milk
  • 2 tablespoons almond butter
  • 1 teaspoon turmeric

Instructions

  • Peel the mango and cut the flesh into rough cubes.
  • Place in a blender with the rest of the ingredients and whizz until smooth.
  • Pour carefully into ice lolly moulds and freeze overnight or at least 8 hours.

Nutrition

Calories: 136kcal | Carbohydrates: 5g | Protein: 2g | Fat: 13g | Saturated Fat: 10g | Sodium: 7mg | Potassium: 181mg | Fiber: 1g | Sugar: 3g | Vitamin A: 225IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 1.9mg

If you want smoothie pops that look like mine then you can buy the Norpro Frozen Ice Pop Maker from Amazon. I have been using mine for two summers now and love it. It comes with some wooden sticks when you need more they are also easy to buy from Amazon.

If you want to know what blender we use which provokes such a raucous response from my son then it’s the KitchenAid Artisan Blender. I smashed the glass jug once so we were without it for a couple of months before I got my act together to buy a new one. The cheapo blender we used in the meantime did not compare. I was so happy to get my blender back. I’ve had it for years and use it nearly every day.

The images above are affiliate links which means if you decide you want to use these links to buy your ice lolly maker or blender then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. It’s just a way for me to fund my shopping list so if you do click through then many thanks!!