Ingredients

The following ingredients have 4 Servings
  • 4 large eggs
  • 1/2 cup mashed sweet potato* - white sweet potato recommended**
  • 5 tbsp organic coconut oil (melted and cooled to almond room temp)
  • 1 tsp pure maple syrup (or raw honey)
  • 1 tbsp raw apple cider vinegar
  • 1 cup + 5 Tbsp blanched almond flour
  • 3 Tbsp coconut flour
  • 1/4 cup tapioca flour
  • 1 tsp baking soda
  • 1/2 tsp plus a pinch of fine grain sea salt

Instruction

  • Preheat your oven to 350 degrees and line an 8 x 4" loaf pan*** (medium) with parchment paper
  • In a large mixing bowl whisk the eggs with the mashed sweet potato until smooth. Whisk in the coconut oil, honey or maple and vinegar until combined (don't over-beat)
  • In a separate medium bowl, combine the almond, coconut, and tapioca flours, baking soda, and salt.
  • Slowly and carefully mix the dry ingredients into the wet, without over-mixing the batter - mix until just moistened.
  • Transfer the batter with a rubber spatula into the parchment lined loaf pan, and bake in the preheated oven for 1 hour (you can check around 50 minutes - the top of the loaf should be nicely browned and a toothpick inserted in the center should come out totally clean.
  • Allow the loaf to cool for about 10 minutes in the load pan, then transfer (grabbing both sides of parchment paper) to a wire rack to cool for at least 1-2 hours before slicing.
  • Store leftovers in the refrigerator, tightly wrapped in plastic or parchment paper, and enjoy! This bread is great toasted with nut butter, pastured butter, with eggs, or even as a sandwich bread.