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:
- Have all ingredients at room temperature.
- Preheat the oven to 400 and line a baking sheet with parchment paper.
- Stir together the coconut flour and gelatin.
- 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.
- Spoon into rounds on the baking sheet.
- 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.
- 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
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