This healthy gluten-free sweet potato bread recipe is about to become a lunch favourite!

Healthy never tasted so damn good!

By Jess Arrowsmith • 3 weeks ago • WELLNESS


This simple and nourishing recipe is from Teresa Cutter, The Healthy Chef’s new cookbook Earth To Table. Sweet potatoes are a healthy low GI vegetable high in beta-carotene, the precursor to vitamin A – important for eye and skin health. They make the most magnificent bread and are deliciously caressed with a little rosemary or fresh thyme.



MAKES 1 LOAF


INGREDIENTS

  • 450 g (16 oz) grated raw sweet potato with the skin plus extra for garnish
  • 4 organic eggs
  • 1 teaspoon sea salt
  • 60 ml (1/4 cup/2 fl oz) extra virgin olive oil
  • 300 g (3 cups/10 1/2 oz) almond meal
  • 2 teaspoons gluten-free baking powder
  • a hint of rosemary, sage or thyme

Tip: Add 1 cup of The Healthy Chef vanilla protein powder for added protein!


METHOD

  • PREHEAT your oven to 160°C (320°F) fan-forced.
  • COMBINE sweet potato, eggs, salt and olive oil into a bowl.
  • ADD the almond meal and baking powder and mix well.
  • LINE a loaf tin with baking paper at the base and the sides.
  • SPOON the mixture into the loaf tin.
  • DECORATE the bread with shavings of sweet potato drizzled in a little olive oil and sea salt over the top.
  • BAKE for 1 hour until cooked through.
  • REMOVE from the oven and allow to rest in the tin for 1 hour before removing from the tin.
  • COOL and enjoy.

INSPIRATION

Toast the bread and drizzle with almond butter or top with smashed avocado.




This is an exclusive recipe from Teresa Cutter’s new plant-based cookbook ‘Earth To Table’ ($49.95). Pre-order available now. Official release scheduled for early October.

Shop The Healthy Chef at Stylerunner now.



 

 

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