Wheat-less Wednesday – Sweet Potato Flatbread

Ingredients:

• 1 Tbs. coconut flour
• 1 1/2 tsp. gelatin
• 3 Tbs. well cooked and mashed sweet potato (or butternut squash)
• 1 Tbs. butter, ghee or coconut oil (we used coconut oil)
• 1 egg
• 1/4 tsp. sea salt (more or less to taste)

(You can double the recipe if desired)

Instructions:

1. Have all ingredients at room temperature.
2. Preheat the oven to 400 and line a baking sheet with parchment paper.
3. Stir together the coconut flour and gelatin.
4. Stir together the squash and the butter until smooth. Stir in the coconut flour/gelatin mixture until combined, then stir in the egg and sea salt.
5. Spoon into rounds on the baking sheet.
6. Bake for about 12 minutes, then carefully peel them off the parchment paper and flip. Bake for another 5 minutes (or longer), until they are dry to the touch and pliable.
7. Let cool completely, then enjoy within an hour or so of baking for the best texture.

*recipe from Empowered Sustenance: www.empoweredsustenance.com
**tested by the staff of CCNHC