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+ servings

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.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: British
Servings: 10 slices
Calories: 362kcal


  • 400 g cooked sweet potato*
  • 4 eggs
  • 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


  • Pre-heat oven to 170°C and line and grease a 9 inch loaf tin.
  • Beat the sweet potato, eggs, cashew butter and coconut oil in a large mixing bowl or food mixer.
  • In another mixing bowl combine the coconut flour, tapioca flour, walnuts, chia seeds, almonds, pumpkin seeds, sunflower seeds, sesame seeds, flaxseed, turmeric, baking powder and sea salt.
  • Tip the dry ingredients into the sweet potato mixture and beat until well combined.
  • Pour into the loaf tin and bake for 50-55 minutes or until an inserted cocktail stick comes out clean.


*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.


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