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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Recipe
3 Ingredient Bread
Published
Rating
3.5 Based on 8 Review(s)
  • Andrea

    Reading this Bianca, we could possibly be the same person! Both with very patient partners 🙂 xx
    Andrea

  • Catherine

    Can I use coconut flour in place of dessicated coconut?

  • Rebecca

    I cannot eat coconut so I want to know what I can use in place of the dessicated coconut. Is the coconut flour an option? Thanks!

    • I don’t think that would work sorry. I have only made this one as written. If you try anything else out be sure to let us know how you go. x

  • So delicious thank you, I have not been on this journey long and I really appreciate your simple recipes. I am looking forward to getting my cook books in the mail after a friend treated me to some recipes out of it 🙂 Have a lovely day. Tara.

    • Thank you Tara. I really appreciate your support and I am glad the recipes are helping you out.

      Bianca

  • Jen

    An amazing recipe! Three simple ingredients, it was made in an instant and tasted absolutely delicious! I love the fact that it’s so easy to make and also gluten free, dairy free and sugar free. Definitely a healthy bread choice that also fills you up for hours.
    Thank you for sharing this recipe with us. xx

    This is my version of this fantastic bread. I used the orange flesh sweet potato version.

    • Thank YOU!! I love this pic and I am rapt that you have enjoyed the recipe. Be sure to let me know how you go with anything else that you try.

      Thanks again, I really appreciate you sharing the pic.

      Bianca. x

  • Jen

    I don’t think my first try to upload my picture was successful… so here is my second try.
    Sorry for that!

  • Katie Fenton

    Just made the 3 ingredient loaf (thats the lovely little loaf in the picture) and also the muffins are your sweet potato bread. This is the first time I’ve tried any of your recipes but the smell coming from our kitchen is amazing. The muffins are quite dense but I’m guessing they are going to go amazingly with soup – that’s home made lentil soup in the container as well. Thank you for such great recipes, even if it is just a little bit difficult to get all the ingredients in the Highlands of Scotland 🙂

    • Thank you so much! I really appreciate that! I hope you enjoy it all! x

  • Carrie

    Hi Bianca, Can you tell me roughly how much 300gms of mashed sweet potato is in cups. I don’t have scales, but am super keen to give this recipe a try.
    Thanks

    • Just over a cup at a guess. I hope you enjoy it.

  • melis

    Sorry to ask such a basic question, but when you roast the sweet potato, do you roast it whole, then peel it? Or do you peel, roast and then use. Sorry! Feel like a dill for asking! Melis.

    • No need to say sorry it isn’t a basic question. I do roast mine with the skin on. Once it is well cooked I let it cool and then the skin comes off very easily. I hope this helps.

  • caroline

    Do you think it would work with a different nut butter?? We are tree nut free in our house due to our 2 year old’s allergy but we are able to have peanuts. I wonder if peanut butter would work as a substitute? Thanks so much 🙂 we are also egg free so I’m excited to see an egg free recipe!

    • Yes I think peanut butter would be delicious!! I hope you enjoy it. x

  • suzi

    i am splitting this in 2 mini loaves and hoping my idea is edible… adding jalapeño garlic and olive oil in one. wish me luck!!!

  • Gayle

    My fussiest 5 year old (hardest person to get vegetables to pass his lips) thought this bread was terrific that he decided to eat it for dinner (he refused what was on offer) little did he know vegetables were hiding in it! I’ve cut up the rest into small pieces (mine was very crumbly) ready for his lunchbox. Can you tell me if it freezes well?
    Loving all your muffins and lunchbox ideas, I cooked all afternoon and froze many items for the next few weeks. Thank you for your great recipes.

    • That is great!!!! Thank YOU so much!! Be sure to keep me posted on how you are going with the recipes.

      I think the bread would freeze ok. I haven’t tried it but we freeze most things without problems.

      Thanks again!!! Bianca. x

  • Charity

    I think 175 Celsius is 350 Fahrenheit, not 250. I just tried to make it at 250 and it’s definitely still mushy! Thanks for all the recipes though. The pumpkin banana bars are my family’s new favorite 🙂