Sweet Potato Bread (Yeast Free, Grain Free, Vegan)
Prep time
Cook time
Total time
Recipe type: Bread, Snack
Serves: 12-14 slices
  • 1.5 cups blanched almond flour
  • ½ cup coconut flour
  • ½ cup flax meal
  • 3 Tbsp ground psyllium husk
  • ¼ tsp salt
  • 1 Tbsp baking powder
  • ¾ cup sweet potato puree
  • 2 Tbsp coconut oil
  • 1 cup water
  • optional: 1 drop doTERRA Rosemary, Thyme, Basil, or Black Pepper essential oils.
  1. Preheat the oven to 400˚F and line a regular size loaf pan with parchment paper.
  2. In a large bowl, whisk together all the dry ingredients.
  3. Add the sweet potato puree, coconut oil, optional essential oils, and ½ cup water and slowly mix together.
  4. Add the remaining water and continue mixing until well combined. The dough should be quite thick and shape-able
  5. Form the dough into a loaf, place in the parchment lined pan, and smooth the top and sides of the loaf. Although the bread will rise some during baking, in general, the shape the dough goes into the oven is the shape it willl come out.
  6. Bake the loaf 50-55 minutes until the top is golden brown and the loaf sounds hollow when tapped.
  7. Remove the bread from the oven and, using the parchment paper to help lift the loaf out of the pan, gently place the sweet potato bread on a cooling rack.
  8. Cool completely before slicing, about 3 hours!
  9. Slice into 12-14 slices, serve immediately and store remaining slices in the refrigerator.
The serving sizes are basic estimates based upon the servings my husband and I use to reach fullness and satiety when eating this recipe. Please remember to honor your hunger and fullness by eating more when you are hungry and stopping when you are satisfied.
Nutrition Information
Servings: 2 slices
Recipe by Shalom Homestead at http://shalomhomestead.com/sweet-potato-bread-yeast-free-grain-free-vegan/