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Gluten-Free Sweet Potato Walnut Quick Bread
Moist sweet potato loaf with walnuts, coconut oil and a hint of cinnamon and nutmeg. Gluten-free, sugar-free and naturally sweetened with syrup.
20 min prep / 90 min total
227 kcal
5g protein
10 servings
EasyWatch How to Make This
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Ingredients
Ingredients updated to metric measurements
- 400 gsweet potato
boiled and mashed
- 2eggs
- salt
a little
- 180 gsugar-free syrup
- 2 tbspcoconut oil
- nutmeg
- cinnamon
- 220 ggluten-free flour
- 2 tbspcoconut flour
- 10 gbaking powder
- 100 gwalnuts
Instructions
Boil 2 sweet potatoes until tender, cool, drain and mash to get 400g puree.
Mix the puree with 2 eggs, salt, 180g sugar-free syrup and 2 tablespoons coconut oil.
Add nutmeg, cinnamon, 220g gluten-free flour, 2 tablespoons coconut flour and 10g baking powder; stir until smooth.
Fold in 100g walnuts and pour into a greased loaf pan.
Bake at 180°C for 60-, testing with a wooden skewer; cool completely before slicing.
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