Sweet Potato Savoury Slice

Gluten Free Gluten Free Gluten Free Gluten Free
(Serves 6)

This recipe is a favourite when I’m catering yoga retreats. It’s delicious, quick to make and just hits the spot.


  • 500g sweet potato
  • 2 zucchinis
  • 2 cloves garlic, nely grated
  • 1 cup almond meal
  • 6 eggs
  • Pinch cayenne pepper
  • 3 tablespoons tamari
  • 1⁄2 cup coconut cream
  • 1⁄2 cup fresh basil or at-leaf parsley, nely chopped
  • Himalayan or Celtic sea salt to taste
  • Pepper to taste


  1. Preheat oven 180oC. Line a medium- sized springform cake tin and set aside.
  2. Grate sweet potatoes on largest-option side of grater. Set aside.
  3. Grate zucchinis on largest-option side of grater. Add to sweet potato and set aside.
  4. Combine all ingredients together in a large bowl and mix well. Season with salt and pepper.
  5. Tip contents of bowl into baking dish and bake for approximately 1 hour or until the centre of the bake is rm to the touch.
  6. Allow to cool in tin for 5 minutes before gently sliding the slice out onto the bench. Cut into 6 large pieces or smaller as desired.
  7. Top with Put-it-on-Everything Tomato Chutney and sprigs of basil or parsley to serve.

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