Sweet Potato Flatbread {Allergen Free}

Sweet Potato Flatbread

Sweet Potato Flatbread

Sweet Potato Flatbread

Sweet Potato Flatbread

What I like the most about this Sweet Potato Flatbread recipe is that is goes great with jam. Slap some strawberry or raspberry jam on these flat-breads and you have a great breakfast, treat, or a midday snack! I love putting homemade jam on compliant English muffins, toast, waffles, and pancakes. Jam is literally my jam and continues to be my jam with this recipe. These flatbread can be used for more than just jams and jellies. Use it as sandwich bread, as a baked empanada dough or surround compliant hot dogs and bake. The pictures on this page show the flat-breads I made with the recipe below topped with a refrigerated thickened and sweetened coconut milk cream and you guessed it….strawberry jam.

These are also great if you are sick and need something that isn’t too hard on the stomach and slightly starchy. I made these when I had umbilical hernia surgery this past January. I ate them after the surgery and they settled my stomach very well.

Sweet Potato Flatbread

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Sweet Potato Flatbread

Ingredients

  • 1 1/2 c . mashed sweet potato (about 3 medium)
  • 1 can (13.5 fl oz) full fat coconut milk (without gums or emulsifiers)
  • 1-2 Tbs . coconut oil , melted (MCT oil can also be used)
  • 1 tsp . finely ground sea salt
  • 1 c . coconut flour
  • 3 Tbs . gelatin
  • 1 tsp . baking soda
  • sea salt for finishing

Instructions

  1. Preheat the oven to 350 F and line one (for pizza) or two baking sheets with parchment paper (for flatbread).
  2. In a large bowl make sure the sweet potatoes are well mashed and not lumpy, then mix them with the coconut milk and coconut oil.
  3. In a separate small bowl, combine the sea salt, coconut flour, gelatin, and baking soda thoroughly with a whisk.
  4. Add the dry ingredients to the wet ingredients and mix well. Add more coconut flour if needed to make a more workable dough that is not sticky or tacky and holds together.
  5. For Flatbread rounds: form the dough into balls a 1/4 c. each and set aside on the parchment lined baking sheets in an even manner.Place plastic wrap on top of the rounds and press flat with the palm of the hand. Then, using a rolling pin, roll out to desired thickness. Mine were 1/4 inch thick or less. Remove the plastic wrap and bake until tops are dry to the touch, firm, or golden brown, about 20-30 minutes.
  6. For a large flatbread (to cut into smaller pieces): form the dough into a ball and place on the parchment lined baking sheet. Cover the dough and entire baking sheet with plastic wrap. Then, using a rolling pin, roll out the dough to the desired thickness (1/4 inch or less). Remove the plastic wrap and sprinkle to taste with sea salt.

  7. Bake until golden brown, or dry and firm to the touch (45 min -1 hour). Allow to cool completely before cutting and eating.

Recipe Notes

As a general rule of thumb the thinner the dough is the faster it bakes. This dough can also be used to make baked empanadas or hot dogs in a blanket.

Sweet Potato Flatbread

Sweet Potato Flatbread

Sweet Potato Flatbread

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2 COMMENTS

  1. | 20th May 17

    Is the gelatin the green cannot red can? Is it the one you make jello or the one that stays liquidfied? Or it does not matter?

    • The Sweet Pea Blogger | 20th May 17

      The gelatin is the one in the red can which is in powder form and used o make Jello. Hope that helps.

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