Welcome, sweet potato toast! The perfect baby canapé.

Our sweet potato toast topped with crab and red pepper mayo, and beetroot hummus.

Gluten free, with a main ingredient of sweet potato, this is an amazing recipe for lunch or snacks for your little people.

  • 2 tbsp Ground Flax seed (or chia seed or a mix)+ 6 tbsp Water
  • 2 1/2 cup Oats, ground into flour
  • 2 tsp Baking Powder
  • 2 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/4 tsp Nutmeg (optional)
  • 1 1/2 cup Mashed Sweet Potato Puree (see notes)
  • 1/2 cup Unsweetened Plant Based Milk
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Vanilla Extract
  • 1/4 cup Almond Butter (or any other nut butter)
  1. Combine 2 tbsp of flax with 6 tbsp of water and set aside.
  2. Stir together the sweet potato mash, almond Butter, plant milk, flax mix, vanilla Extract, and vinegar
  3. Add the dry ingredients and pour the mix into a greased cake tin or loaf
  4. Bake for an hour, or until a skewer comes out clean.
  5. Store in a sealed container for 3 days