Recipes

Healthy & tasty

Sweet potato flatbreads

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
  1. 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.
  2. Whisk together dry ingredients in a medium sized mixing bowl. 
  3. Add sweet potato puree to dry ingredients and knead into a dough using your hands.
  4. Form into 7 balls and then roll out between two nonstick sheets of parchment paper. The dough should be about 1 cm thick.
  5. Heat a skillet to medium high heat and add a teaspoon of coconut oil. Cook flatbreads for about 1-1,5 minutes per side. 
  6. 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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