We’re beginning to see the hopeful, soul-warming glimpses of spring sprinkled between the cold and rainy days. One of our wonderful naturopaths, Caroline, has shared this delicious sweet potato bread recipe, which has been published in our latest magazine – it will be sure to warm your bellies and your soul while we wait for the end of the cooler weather to pass. 


  • 2 eggs
  • ¼ cup olive oil, avocado oil or macadamia oil
  • ¼ cup water or nut milk (almond, cashew, coconut)
  • 1 teaspoon apple cider vinegar
  • 1 cup almond meal (grind whole almonds in your food processor)
  • ½ cup coconut flour
  • ½ cup arrowroot flour or tapioca starch
  • 1 ½ teaspoon bicarb soda
  • 1 cup shredded sweet potato


  • Preheat oven to 180°C
  • Mix all wet ingredients (eggs, oil, water/nut milk, vinegar)
  • Add in dry ingredients (almond meal, coconut flour, arrowroot/tapioca, bicarb soda) and mix well
  • Fold sweet potato into the batter
  • Pour into an oiled loaf pan
  • Bake for 60-65 minutes until the bread has risen and springs back slightly when lightly pressed
  • Remove bread from oven and allow to cool for 15-20 minutes in the pan before removing and transferring to a wire rack to cool completely


  • Sweet version: add ¼ cup maple syrup or honey, 1 teaspoon vanilla extract, 2 teaspoons cinnamon and ¾ cup of walnuts
  • Savoury version: add 2 teaspoons dried herbs or ¼ cup fresh herbs (basil, rosemary, oregano), top with smashed avocado and cracked pepper

Click here to view the latest GHE Magazine in full.