Seasonal Recipes

Sweet Potato, Date and Hazelnut Loaf

Serves 10 prep 10 minutes Cooking time 1 – 1 1/2 hrs


1 cup Sweet Potato mash (I whole roasted mine, then chilled, then mashed)
1/2 cup Linseed Meal (or LSA)
1 cup Buckwheat Flour
1 cup Almond Flour
1/2 cup Dessicated Coconut
1/2 cup Rapadura Sugar + extra for topping
2 tsp heaped Baking Powder
1/2 tsp Bicarb Soda
1/2 cup Chopped Dates
1/4 cup chopped Hazelnuts +extra for topping
1 tsp Cinnamon
4 Eggs
1/2 cup oil (I used a mix of Macadamia, coconut and olive oils)
3/4 cup Coconut Quench or coconut milk
Coconut flakes for topping



Preheat oven to 140C (fan forced) and line a loaf tin with silicone paper

In a bowl combine the linseed meal, buckwheat flour, almond meal/flour, coconut, rapadura sugar, cinnamon, baking powder, bicarb soda and give a quick stir to combine.

Then add the chopped dates, hazelnuts and stir to incorporate.

In a separate bowl combine the eggs, oil and coconut quench or coconut milk. Whisk until full emulsified together.

Add the wet ingredients and the sweet potato mash into the dry and stir until just but fully combined.

Spoon into the lined loaf tin, place on the middle rack of oven and bake for 1 1/2 until skewer comes out clean.

Keep wrapped in an air tight container for 1 week or slice wrap and freeze.


Linseed meal, buckwheat flour and rapadura sugar can be found at health food stores, selected super markets online.

coconut flakes can be substituted with some shredded or dessicated coconut.

Source : The Krooked Spoon