A high-protein grain-free protein flatbread made with sweet potatoes and almond flour. (paleo gluten-free, vegan, whole-30, high protein flatbread)
A simple wholesome paleo, gluten free flatbread recipe!
1 large roasted tender sweet potato or yam, peeled,
2 heaping cups almond flour
2 Tbsp ground flaxseed+4.5 tbsp water or broth (or sub arrowroot starch or 1 egg), let it soak five minutes before adding
1 tbsp dried basil or a few basil leaves, stems removed
1/4 tsp Dried Thyme or a few sprigs of dill,stems removed
Pinch garlic powder
Sea salt, generous
Black pepper pinch
olive oil or Basil infused olive oil, for drizzling after
soak the flax in the water for 5 min to make a flax egg and mix. preheat oven to 350.
place the sweet potato in a food processor with the herbs and oil and pulse , stopping and scraping down the sides until homogenous. line a sheet pan with parchment paper and press the dough into it using your hands or the bottom of a cup. Its ok if its a bit sticky at first. bake for 45 minutes or so until golden brown. Let it cool well before slicing. Serve with favorite dips or drizzled in basil infused olive oil or melted butter- flavor coconut oil ghee or olive oil.
Variations: use different spices such as: garlic powder, onion powder, paprika, cayenne, curry powder, Italian seasoning , souvlaki/Greek Seasoning, etc
Variation:use two or three sweet potatoes and scant 2 cups almond flour.
*You can find almond flour and other flours by Bob’s Red Mill here