6 slices

40 minutes


  • 150g oat flour
  • ⁠2 tsp baking powder
  • 2 tbsp ground flaxseed
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 50g ground almonds
  • 100g Sweet Freedom CARAMEL SYRUP
  • 130g sweet potato mash, (bake in skin until soft, scoop out of skin, and mash)⁠
  • 150ml plant-based milk


  1. Preheat the oven to 180C, and line your loaf tin. ⁠
  2. In a medium bowl, combine flour, baking powder, flaxseed, cinnamon, nutmeg, and ground almonds and set aside.⁠
  3. In a large bowl, combine the CARAMEL SYRUP, mashed sweet potato, and milk. ⁠
  4. Fold the dry ingredients into wet and mix until most lumps are eliminated.⁠
  5. Spread into the prepared loaf tin.⁠
  6. Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean. Allow the tin to cool on a wire rack.⁠
  7. Once cool, turn out of tin and slice!

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