This gem is from Gwyneth Paltrow’s second cookbook, It’s All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great.



1 large sweet potato

1/2 cup extra virgin olive oil

1/2 cup unsweetened almond milk

3/4 cup good-quality maple syrup or xylitol, plus 2 extra tablespoons for brushing

1 tsp pure vanilla extract

2 cups gluten-free flour (if the flour doesn’t include xanthan gum, add 1 teaspoon)

2 tsp baking powder

2 tsp baking soda

1 1/2 tablespoons Chinese five-spice powder

1/2 teaspoon fine sea salt


3 oranges, stem ends trimmed off and discarded (since using the whole orange, recommend you use organic)

juice of 1 lemon

2 cups water

1 cup xylitol or raw honey



Preheat the oven to 400ºC. Prick the sweet potato a few times with a paring knife or a fork. Bake until soft (when a paring knife can cut through with zero resistance), about 1 hour. Set the sweet potato aside until it’s completely cool.

Peel the sweet potato, discard the skin, and mash the flesh in a mixing bowl with a fork. Whisk the olive oil, almond milk, maple syrup or xylitol, and vanilla into the sweet potato. In a separate bowl, whisk together the flour, baking powder, baking soda, five-spice powder, and salt. Fold the dry ingredients into the wet ingredients.

Line a 12-cup muffin tin with paper liners and evenly distribute the muffin batter among the cups.

Bake for 20 to 25 minutes, or until a toothpick comes out clean, brushing the tops with the extra maple syrup during the last five minutes of baking. Let the muffins cool before serving.


Cut the oranges in half. Scoop the insides-the flesh, juice and seeds into a food processor and reserve the skins. Puree the insides until smooth and pour into a saucepan.

Slice the skins into matchsticks and add them to the pan along with the lemon juice and the water. Turn the heat to high and bring the mixture to a boil.

Lower the heat and simmer for 1.5 hours uncovered or until the rinds are very, very soft. Add the xylitol or honey and turn the heat back to high

Boil the marmalade stirring quite often, for 10 minutes or until the marmalade begins to pull away from the sides of the pan.

Turn off the heat and let cool before transferring to a jar. Keeps in the fridge for up to a month.