Gluten Free Sweet Potato Focaccia


Gluten Free Sweet Potato Focaccia

Dan and Steph
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  • 5 eggs Free Range
  • 100 ml Greek Yoghurt
  • 40 g Coconut Flour
  • 150 g Grated Cheese
  • 3/4 tsp BiCarb Soda


  • Caramelised Onion Relish
  • 1 medium Sweet Potato Peeled
  • Pine Nuts


  • Preheat oven to 200 degrees C
  • Finely slice the sweet potato & add to a large bowl – toss with some olive oil & salt & line on a flat baking tray sprayed with oil
  • Bake in oven until tender – 15/20mins – allow to cool slightly
  • Make focaccia – reduce oven temp to 180 degrees C & line a rectangle baking tray with paper
  • Mix the eggs with yoghurt well
  • Add cheese & a good pinch of salt & white pepper
  • Add coconut flour & stir until paste like – add bi carb & mix again
  • Pour into tray – top with layers baked sweet potato, pinches of onion relish & a scatter of pine nuts
  • Bake for 20-25mins – remove & allow to cool
  • Best served warm with a sprinkling of danish feta
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