These sweet potato flatbreads are the perfect alternative for bread. Nice with a soup, to bring to a picknick or bbq. Health Coach Allison created this recipe with sweet potatoes, buckwheat and tapioca flour.
7 flatbreads
Ingredients
- 250 g Sweet Potato, baked and mashed
- 250 g Tapioca starch
- 125 g Buckwheat flour
- 100 g Brown rice flour
- 1 tsp Baking soda (natrium bi carbonaat)
- 1 tsp Sea salt
- Coconut oil
Preparation
- Poke a sweet potato all over with a fork and bake in the oven at 180 Celsius for about 50 minutes. It should be very easy to peel and mash with a fork.
- Whisk together dry ingredients in a medium sized mixing bowl.
- Add sweet potato puree to dry ingredients and knead into a dough using your hands.
- Form into 7 balls and then roll out between two nonstick sheets of parchment paper. The dough should be about 1 cm thick.
- Heat a skillet to medium high heat and add a teaspoon of coconut oil. Cook flatbreads for about 1-1,5 minutes per side.
- These last for about 4 days in an airtight container. Although, they are the most tasty the day you make them. Eat with hummus, tahini, goat/sheep cheese and vegetables.
Enjoy!
Lunch
Dinner
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