Can you actually make bread from sweet potatoes?

🌿 Herby Sweet Potato, Chickpea & Seed Loaf (GF)

A good wholesome bake, this loaf brings together sweet potato, chickpea flour, almonds, and seeds for a hearty, textured, and deliciously savoury bread. Garlic, herbs, and nutritional yeast give it a comforting depth of flavour that works any time of day.

It’s one of those recipes that feels nourishing and satisfying at the same time. Packed with protein and fibre, it’s a loaf that works as well for breakfast with avocado or hummus as it does alongside a cosy bowl of soup.

Why you’ll love this loaf

• Nutrient-dense → each slice has ~7.8g protein and ~4.7g fibre.

• Allergy-friendly → gluten-free, dairy-free if you use plant milk, and easily made vegan with flax eggs.

• Flavourful → garlic granules, herbs, and nutritional yeast bring depth and savoury comfort.

• Versatile → toast it for breakfast, slice it for sandwiches, or serve it as a side to curries, soups, and stews.

• Simple ingredients → no special gluten-free flour blends needed, just oats, chickpea flour, and almonds.

Making your own oat flour

For this recipe to stay light, the oat flour needs to be finely ground. A handheld stick blender works best — it blitzes the oats quickly into a flour-like texture. Coarser oats can make the loaf heavy, so take an extra minute to make sure it’s nice and fine.

To make this gluten-free, you also want to make sure that you are using certified gluten-free oats.

Recipe: Herby Sweet Potato, Chickpea & Seed Loaf

Ingredients

• 250g cooked, mashed sweet potato

• 2 eggs (or 2 flax eggs for vegan)

• 70ml olive oil

• 120ml milk (dairy or plant-based)

• 80g finely ground gluten-free oat flour

• 80g chickpea flour

• 40g ground almonds

• 50g gluten-free oats

• 2 tbsp chia seeds

• 2 tbsp ground flaxseed

• 2 tsp baking powder

• 1 tsp sea salt

• 1 tsp smoked paprika (optional)

• 2 tsp garlic granules

• 3 tbsp nutritional yeast

• 2 tsp dried mixed herbs (oregano, thyme, rosemary, or Italian blend)

• 75g mixed seeds (I like to use pumpkin and sunflower)

  
  

Method

1. Preheat the oven to 180°C and line a loaf tin with baking paper.

2. In a bowl, mix the mashed sweet potato, eggs, olive oil, and milk until smooth.

3. In another bowl, combine oat flour, chickpea flour, ground almonds, oats, chia, flax, baking powder, salt, paprika, garlic granules, nutritional yeast, seeds and herbs.

4. Stir the wet mix into the dry. If it feels too thick, add a splash more milk.

5. Spoon into the loaf tin, and smooth the top.

6. Bake for 45–55 minutes until golden, and a skewer comes out clean.

7. Cool in the tin for 10 minutes, then transfer to a wire rack, and leave to cool completely before slicing.

   
   

Versatility

This loaf is wonderfully flexible — you can make it your own depending on what’s in your kitchen:

• Add grated carrot, courgette, or spinach for extra veg.

• Swap the herbs for spices like cumin and coriander for a more earthy flavour.

• Sprinkle cheese on top before baking to add another flavour and texture.

• Toast slices and top with avocado, hummus, nut butter, or even eggs.

  
  

Ways to Eat & Serve

Breakfast → toasted with avocado, nut butter, or poached eggs.

Lunch → as the base for an open sandwich with hummus, grilled veg, or smoked salmon.

Side dish → serve with soup, curry, or chilli instead of bread.

Snack → spread with cream cheese, tahini, or even a little butter and herbs.

On the go → slice, freeze, and toast from frozen for quick meals when you need them.

Allergy swaps

Egg-free / Vegan → replace the 2 eggs with 2 flax eggs.

Nut-free → swap ground almonds for extra oat or chickpea flour.

Dairy-free → use plant milk like soy or almond milk.

Storage

• Keeps in an airtight container at room temperature for 2–3 days.

• Store in the fridge for up to 5 days.

• Freezes beautifully — slice first so you can toast pieces straight from frozen.

This Herby Sweet Potato, Chickpea & Seed Loaf is a wholesome bake — simple, nourishing, and full of flavour. Whether you’re looking for a high-protein breakfast, an easy lunch, or a hearty side to serve with dinner, it fits right in. It’s the kind of bake that proves gluten-free can be both comforting and nourishing, and it might just become a new staple in your kitchen.

If you want to keep up with what I have been baking recently, check out my Instagram @rubysgfkitchen.

Happy Baking,

Ruby x