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.

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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.

  
  

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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

No-Bake Chocolate and Peanut Butter Mini Bundt Cakes

Chocolate and peanut butter have always been one of my all-time favourite flavour combinations. It strikes that perfect balance between sweet and salty, rich yet comforting. When I received some mini bundt tin moulds as a Christmas gift, they instantly inspired this recipe — and the addition of banana takes it to another level.

The banana adds a natural sweetness that beautifully balances the salty peanut butter and rich dark chocolate, while also creating a wonderfully creamy middle layer. These mini bundt cakes are made up of three simple layers that come together effortlessly: a crunchy peanut butter top, a smooth chocolate banana mousse centre, and a chocolatey shortbread base.

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Even better? They’re completely no-bake and made in the freezer, so there’s no need to turn the oven on. They’re also naturally gluten-free, and can very easily be made vegan or dairy-free with a simple swap.

These little treats are perfect for meal prep too — just keep them stored in the freezer and grab one whenever you want a quick snack or an easy dessert.

Substitutions & Notes

• Not a peanut butter fan? Swap it for any nut or seed butter you love.

• To make these nut-free, use a seed butter instead of peanut butter and replace the ground almonds with extra oat flour.

• For a vegan or dairy-free version, simply use a dairy-free milk in the mousse layer (coconut or almond milk works beautifully).

• To ensure they’re gluten-free, use certified gluten-free oats, and if using oat milk, make sure it’s gluten-free too.

  
  

Ingredients (Makes 6 mini bundts)

Peanut Butter Layer

• 50g peanut butter

  
  

Chocolate Banana Layer

• 1 banana

• 1 tbsp cocoa powder

• Splash of milk (dairy-free if needed)

  
  

Chocolate Shortbread Layer

• ¾ cup oat flour (made by blending gluten-free oats)

• ¾ cup ground almonds

• 2 tbsp coconut oil, melted

• 2 tbsp syrup (maple or agave works well)

• 2 tbsp peanut butter

• 2 tbsp cocoa powder

Method

1. Prepare the moulds.

   Lightly grease a mini bundt cake tin with coconut oil.

2. Peanut butter layer.

   Add about a teaspoon of peanut butter to the bottom of each bundt mould, spreading it slightly so it sits evenly.

3. Chocolate banana mousse

   In a blender (or using a hand blender), blend the banana, cocoa powder and a splash of milk until completely smooth and creamy.

4. Assemble the middle layer

   Spoon the chocolate banana mixture on top of the peanut butter layer in each mould.

5. Freeze

   Place the tray in the freezer for 1–2 hours, or until the mousse layer has set.

6. Make the shortbread base

   In a bowl, mix the oat flour, ground almonds and cocoa powder. Add the melted coconut oil, peanut butter and syrup, and mix until a thick, slightly crumbly dough forms.

7. Finish the bundts

   Spoon the shortbread mixture on top of the frozen chocolate layer and press down gently to create a flat base.

8. Final freeze

9. Return the tray to the freezer until fully set.

10. Serve

    Carefully remove the mini bundt cakes from the moulds. Let them sit at room temperature for a few minutes before serving.

These are one of those recipes that’s just really handy to have in your freezer. They don’t take much effort to make, there’s no baking involved, and once they’re done, you can just forget about them until you fancy something chocolatey. I like that they feel a bit special thanks to the layers, but are still simple enough to throw together without much thought. They’re great straight from the freezer or left out for a few minutes to soften slightly. If you want to stay up to date with my other new recipes and see what I've been baking, check out my Instagram @rubysgfkitchen.

Happy Baking,

Ruby x

Mini Carrot Cake Bundt Cakes

If you love the flavours of classic carrot cake — chewy raisins, warming spices and crunchy walnuts — then you’re going to love my take on those cosy flavours in these super easy mini carrot cake bundt cakes.

Using simple ingredients, these are baked into soft, dense little cakes that feel comforting and satisfying. They’re perfect when you want something delicious without a complicated recipe.

This is an easy baked recipe that is sure to create the most comforting smell in your kitchen, making it ideal when you’re craving a homemade treat that’s simple to prepare. They’re the perfect balance of sweet and salty, making them great as a snack, dessert, or even a speedy breakfast. Plus, they can be stored in the freezer, so you’ll always have some on hand when you need them.

They’re also super allergy-friendly. These mini bundt cakes are gluten-free (just be sure to use certified gluten-free oats), dairy-free and vegan.

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If you need to make them nut-free, you can replace the ground almonds with oat flour (simply blend oats), swap the walnuts for seeds, and use a seed butter instead of almond butter. The recipe is also very adaptable — for example, date syrup can be swapped for any liquid sweetener such as maple syrup or honey.

These are perfect when you don’t have a lot of time or ingredients. It’s a one-bowl recipe, and because they store well in the freezer, they’re ideal for weekly meal prep. They’re also great to pack for work or school as a flavourful snack to fuel you through the day.

So, let’s get into it…

Ingredients

1 cup oats

½ cup ground almonds

1 carrot

¼ cup walnuts

2 tbsp ground flaxseed

¼ cup raisins

½ tsp mixed spice

⅓ cup almond butter

⅓ cup date syrup

⅓ cup coconut oil

Method

1. Preheat the oven to 180°C (350°F) and lightly grease a mini bundt tin with coconut oil.

2. Grate the carrot and add it to a large bowl.

3. Finely chop the walnuts and raisins, then add them to the bowl.

4. Add the oats, ground almonds, mixed spice and flaxseed.

5. Mix the dry ingredients well.

6. Add the almond butter, date syrup and coconut oil.

7. Mix until fully combined and a thick batter forms.

8. Spoon the mixture evenly into the mini bundt tin, pressing it down firmly.

9. Bake for 20–25 minutes, or until set and lightly golden.

10. Allow to cool before turning out of the tin.

11. Enjoy warm or at room temperature. Store in an airtight container or individually wrapped in the freezer.

There are so many flavour combinations you can try with these mini bundt cakes, but this carrot cake version is one of my absolute favourites. It’s cosy, satisfying, and perfect to grab on the go — or to enjoy mid-afternoon with a cup of tea.

If you make these, I’d love to see them. Let me know over on Instagram @rubysgfkitchen, where you can also keep up to date with what I’ve been baking and all my latest recipes.

Happy baking,

Ruby x