Today’s my Birthday.
Yipeeedooodaaaaaa!!!!
I’m the big 30.
It’s hard to believe 30 years have gone by.
I guess it’s true what they say, “Time Flies When You’re Havin’ Fun”…
And boy am I having fun.
Writing a book, cookin’, bakin’ and helping y’all feel good about Clean Food!
It’s been less than 2 years since I’ve been on disability from my job – 2 years since I was going from doctor to doctor and hospital to hospital each and every day….
It feels like it’s been 10 years… but it’s only been a year and a half.
So if that’s not enough inspiration for you – well than I don’t know what is.
I hope my story inspires you to never give up.
I hope my story keeps you smiling.
I hope I make you happy with my recipes each week.
And I truly hope each of you are feeling great.
But if your not – it’s okay because you will feel better soon. Sometimes soon feels like forever. Sometime soon feels like it will never come. But I’m here to tell you that ‘soon’ comes and soon happens and soon you will feel better.
Believe me.
I was ready to give up.
My boss didn’t believe me. My doctors thought I was crazy.
Mayo Clinic told me I was fine.
But I wasn’t.
I was really, really, really sick.
So I kept my head up high… and fought my way to find the answer.
And you can too.
In the meantime, take a few minutes each day for yourself – light a candle, listen to this and turn off the lights. Close your eyes and breathe. Remind yourself that you love yourself and you love your body and you are strong and you will fight whatever it is that you are fighting.
The idea is that, when you’re kind to yourself, you’re much better able to take life — with its ups and its downs — in stride.
Thank you all for your amazing support.
Here’s to many more years of yummy recipes, smiles and lots of love!
Now have a slice of my Birthday loaf and blow out a candle for me.
xox
Ingredients
- 2 cups gluten-free all purpose flour such as Bob's Red Mill
- 2 1/2 tsp. Simply Organic Cinnamon
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. sea salt
- 1 3/4 cups stevia for baking such as Stevia in the Raw
- 3/4 cup oil
- 3 large eggs
- 2 tsp. almond extract
- 3 cups sweet potatoes cooked, peeled and grated (approximately 8 small sweet potatoes)
- 1 cup finely chopped pecans
- 2 Tbsp. coconut flakes
Instructions
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Preheat oven to 350 degrees F.
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Prepare a loaf pan with nonstick baking spray.
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In a large bowl, combine flour, cinnamon, baking soda, baking powder and sea salt.
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In a separate large bowl, beat stevia, oil, eggs and almond extract. Add sweet potato; mix well. Add dry ingredients, pecans and coconut flakes to wet ingredients; mix well.
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Transfer batter into prepared baking pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven; set aside to cool for 10 minutes before serving.
I have not made this recipe yet, but by your heartfelt message I can tell it is going to taste like love. Thank you for sharing your feelings and story, and thank you for offering hope to all of us. One love.
Thank YOU Courtney!!!!
I think I am where you were 2 years ago. I am pretty sure I have Celiac Disease. As of yet, I am undiagnosed. I don’t think it has occurred to my doctor to even test me for this. But I was on a site the other day and I have more than half the symptoms listed and most of the most common ones. So I have just this week gone completely gluten-free in hopes of getting rid of my migraines, acid reflux, stomach cramps, dizziness, chronic fatigue and a slew of other symptoms. I am actually seeing results already! 🙂
Hi,
Just wanted to let you know I am sharing your wonderful recipe tomorrow in my Gluten-Free Recipe RoundUp with a link back to your original post!
Have a terrific weekend!
Thank you SO much Cathy; hugs!!!
Happy Birthday! Look forward to trying this recipe.
Thank you Jenn!!
Hi!
I just wanted to let you know that I tried your recipe today (1C of Bob’s GF and 1C of Bob’s Rice Flour), used butternut squash/acorn squash, raisins instead of pecans and it turned out DELICIOUS. I just wanted to thank you for sharing and your wonderful reflection and wisdom on life. =)
Thank you so much JJ; So great to hear! Happy Holidays!
For Candida Dieters: If I use Almond Flour would that make a difference in the consistency of this loaf..
Do you have dessert recipes for Candida Diet? In the first stage of this diet we really are not suppose to have sweet patatoes.
Regards,
Thanks PJ; I haven’t tried this recipe with almond flour; not sure if it will work. Sorry! Many of my recipes are candida-friendly. Hope you can find some that you enjoy!
This sounds good! I will have to try it out!
Thanks for the recipe! Is it possible to use vegetable oil?
Sarah,
I didn’t try this recipe with vegetable oil but you can try to use it! The consistency may be a bit different but will still taste good!
Thanks for the reply one more question to confirm… I want 3 cups total of the cooked sweet potatoes, correct? Regardless if they are grated or mashed.
Yes! Enjoy. Xo
Amie,
Hi, I am new to your blog saw this recipe and just had a quick question. I read in your comment that you could use mashed sweet potato instead of grated is that correct? and the total cost of mashed sweet potato is it the same as the grated 3 cups? also I making the recipe for friend who can’t eat eggs and I know I used in other recipes applesauce or ground flaxseed with water ( as a binder, thickener and to add moisture) would that work in this recipe as well? Please get back to me.aoon im making it this weekend.
Thank you Jennifer; you can use mashed sweet potatoes and you can try to use the flax/egg substitute on my Egg Substitute Page. I haven’t tried this with the flax but it should work well; hopefully it won’t be too dry.
Enjoy; have a great night!!
Hi Amie,
I am so excited to make this recipe. Confused on the potatoes…you say 8 large on the ingredient list but you say 8oz total sweeet potatoes in the comments. Just spent $12 on 8 large potatoes (obviously out of season) and want to make sure I’m not wasting any. Should the total Sweet Potato I use be ONLY 8oz which really is just one potato right?
Sharon,
My 8 small sweet potatoes came out to about 3 grated cups of sweet potatoes. Hope that helps! Enjoy and have a great weekend.
Hi Amie,
I tried your recipe, but I found the amount of sweet potatoes to be too much. The bread did not turn out well…the center didn’t ever cook fully after cooking it for at least 1.5 times the amount of time that the recipe called for. Do you mean 8-12 oz total? Not 64 ounces, right?
Yes that is correct Tina! Your sweet potatoes may have been too large; 8-12 oz. total is correct! Have a great night!
Happy birthday-even if it’s some time ago 🙂
I was wondering if I can use coconut flour instead or regular flour? I know it is absorbing more liquid, but would it be ok?
Shira, coconut flour cannot replace the flour in this recipe. You can try to substitute a little bit of the coconut flour but not all of it- that may work but you’ll have to try! Enjoy!
Belated Happy Birthday-
“The idea is that, when you’re kind to yourself, you’re much better able to take life—with its ups and its downs—in stride”
I definitely agree with you. We can be to hard on ourselves and it serves no purpose.
This recipe looks amazing. My hubbies birthday is in 2 weeks time and I now know what he’s going to get.
Awe; thanks Maria. You are so kind. Have a lovey day and a great birthday!
1 3/4 cup of Stevia??? Whoa. Sounds like an insane amount. What is different about your Stevia?
New to baking with Stevia – just use a drop here and there.
Happy Birthday!
Thanks this is not liquid; this is stevia for baking from ‘Stevia in the Raw’ brand or NuNaturals brand. Hope that helps! Thanks Nicci!
I’m a new cook! Do you cook the potatoes before peeling? Or peel first? And how do you grate potatoes? Can I puree in a food processor instead?
Thanks Chelsey; you can peel before cooking and then you can puree in the food processor. That’s the easiest way to do it. Enjoy! xoo
Hi Amie,
Thank you for this recipe. I am new to the gluten free, dairy free diet. I had to implement due to an illness. I am so excited to have a piece of this. I am planning to make it this weekend. I was wondering if I could use canned sweet potatoes instead and what the equivalent would be for 8 sweet potatoes. You mentioned above that your potatoes were 8 – 12 oz each. Think I can just go 8 oz times 8 potatoes and use 64 oz of canned? Thank you. I am gong to explore your web page now.
Thanks Debra; yes I think you could try to use either canned pumpkin or canned sweet potatoes but don’t buy the ones with the syrup as those won’t work. Enjoy! oxox
Yum!! My whole kitchen smells delicious from baking these. When I prepared it, I was able to make 2 loaves and 10 muffins from this recipe. The neighbors are gonna love me 🙂
Thanks Kelly! So happy to hear that. Enjoy darling!
Those look awesome and so yummy! I would love one with an afternoon cup of tea. And above all, it fits in perfectly with my plans. 🙂 Two weeks ago my boyfriend gave me an unusual Valentine’s present – he made a private booking for one of the courses organized by Zac’s cooking school in our native Vancouver – cooking classes for couples and now I’m sure this recipe will most certainly be among the first ones we’ll try together.
Thanks Jen; hope you enjoy it!Have fun at your cooking school and enjoy!