Mini Sweet Potato Flatbreads
Ingredients
Makes 8 (4-inch) rounds servings
3 teaspoons Great Lakes gelatin(the red or orange can)
2 1/2 tablespoons coconut flour
1 cup steamed and mashed sweet potato (both an orange and a white sweet potato were used in the photo)
2 eggs
2 tablespoons ghee, butter, or coconut oil
1/2 teaspoon sea salt
Directions
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Combine all the ingredients in a bowl or food processor and mix until a sticky dough forms and all the ingredients are thoroughly combined.
Wet your hands and separate the dough into 8 equal portions. Form each portion into a ball and place on the prepared baking sheet. Press out each round to a 4-inch diameter, wetting your hands when the mixture begins to stick.
Bake until slightly browned on the edges, about 15 minutes, flipping the flatbreads halfway through.
Chef note
If your steamed sweet potatoes seem to contain more water, yielding a loose dough, add more coconut flour to the batter, 1 teaspoon at a time, until the batter firms up. These are a great naan alternative.
Check out the original post for some additional ideas about how to eat them on Balanced Bites.