Thursday, May 9, 2013

Allergy-Friendly Sweet Potato Bread Recipe

This is Cody's favorite bread. I like using maple syrup instead of sugar, but feel free to use sugar if you like.


This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.

Sweet Potato Bread
1 cup cooked, mashed sweet potatoes
¼ cup vegetable oil
2 tablespoons maple syrup
2 tablespoons oat or rice milk
1 ¼ cups oat flour
2 teaspoons baking powder
¼ teaspoon salt

Preheat oven to 350 degrees.
In a large bowl mix the sweet potatoes, oil, maple syrup and milk.
In a separate bowl mix the flour, baking powder and salt.
Slowly add the flour mixture to the sweet potato mixture.
Pour into a loaf pan and bake for 50 – 60 minutes until a toothpick inserted in the middle comes out clean.
Cool completely then slice.


  1. Yum! I can;t wait to try it. My son has most of the same allergies as your Cody. Jame sis almost 7 and has Eosinohilic Esophagitis from the food allergies. We are avoiding the top 8 allergens and that has helped with the EoE disease. I live in Pinellas. Thanks for sharing.

    1. Hi Stacy,
      Let me know when you try it. I hope James likes it!