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3 Ingredient Bread

3 ingredient bread
When I was a little girl I would follow my Dad around everywhere, when he somehow managed to escape I would follow my Mum. I would prattle on the entire time, oblivious to their pleas for silence.
Thirty years later I now do something very similar to my husband.
I remember when we had not long had our little girl, our first born. We lived in a very isolated town and although I had many wonderful friends it was only my husband who knew me inside out. It was only my husband that I had to share the introduction of parenthood with. Consequently, I really looked forward to seeing him at the end of each day.
I recall one evening when my husband had just got home from work and commenced his nightly routine of heading straight to the bathroom and spending a seemingly long amount of time in there. This night our daughter, who had just started walking, followed him. Moments later I realised that there was something I had to tell him that simply could not wait. So there we all were, hanging out with him in the bathroom. He wasn’t impressed. It still makes me laugh.
These days I am a little more conscious of his space and my desire to fill him in on every aspect of our day as soon as he walks in the door. But still there are times when I find myself lying on the study floor as he does what he needs to do on the computer. Hanging out at the kitchen table as he does his organising, mostly taking care of the essential adult life bits that I am hopeless at, and lying over his legs as he reads in the lounge chair.
However, he knows me well. Whenever he wants to escape and have some time alone he just grabs his beer and heads to the shed, where it is cold.
There is no denying that I love him an awful lot. Almost as much as much as I love being warm 😉

3 Ingredient Bread

  • 300 grams well roasted sweet potato flesh, cooled*
  • 3 generous tablespoons roasted almond butter**
  • 3 cups desiccated coconut

*I use the purple skinned white flesh variety. However I am sure that whatever you have at hand will work perfectly.

**for a nut free version use 2 tablespoons of hulled tahini and 1 tablespoon of honey

  1. Preheat your oven to 175 degrees Celsius or 250 degrees Fahrenheit.
  2. Grease and line a loaf tin.
  3. Place the ingredients into your blender or food processor and blend at high speed until smooth and really well combined. Spoon the mixture into your prepared tin and press it firmly down.
  4. Bake for 35 – 40 minutes.
  5. Allow the bread to cool slightly before cutting it. If your edges are quite crispy (which is how I love it) you will need to be very carful slicing the bread so that it does not crumble. Either way, it will taste divine. At least we think so.
  6. Enjoy.

We typically eat this bread on the day it is made, it is also great served with soups.
You will need a high powered processor for this recipe to ensure that the coconut completely breaks down and the loaf holds together.

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