Sweet Potato, Cinnamon and Walnut Loaf

This loaf is low FODMAP, gluten free, cane sugar free and low lactose

Serves: 6 (1 slice per serve)


  • 1/4 cup of Butter softened
  • 1/4 cup of Rice Malt Syrup
  • 2/3 cup of Sweet Potato cooked and then mashed into a smooth puree
  • 3/4 cup of Almond Milk
  • 1 tsp of Cinnamon
  • 1 1/2 tsp of Baking Powder
  • 1 cup of GF Flour
  • 1/4 cup Brown Rice Flour
  • 1/4 cup of Tapioca Flour
  • Sprinkle of Salt
  • Handful of Walnuts


Preheat oven to 180 degrees Celsius and grease a medium sized loaf pan. Start by creaming together the softened butter and rice malt syrup. Whilst this is creaming, boil and mash the sweet potato. Then add the mashed sweet potato to the creamed mixture and stir to combine. Next add the almond milk and cinnamon to the mixture and whisk to combine. Lastly add all flours, baking powder, and walnuts into the mixture, stirring to combine. Pour batter into the prepared loaf tin and bake for around 30 minutes or until fully cleaned.

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