Gluten-Free Sweet Potato Bread (G)

Preheat oven to 180°C and brush a loaf tin with olive oil.

In a large bowl, combine hazelnut meal, salt and baking powder. Add grated sweet potato to bowl and mix through.

Add the eggs to the sweet potato, with the melted coconut oil, rice malt syrup and vinegar and mix thoroughly.

Scoop into a greased bread tin and bake for 30 minutes or until it passes a skewer test.

Cool, slice into 12 serves and store in an airtight container in the fridge or freezer. Enjoy!

Energy 1024.37kj Calories 244.68cal Protein 5.74g Fibre 2.90g Fat 22.24g Saturated Fat 5.83g Carbs 4.84g Sugar