Grain Free Butternut (Or Sweet Potato) Flatbread
Bread, Scone, Muffin
Ingredients
2 tablespoons coconut flour
2 1/2 teaspoons grassfed gelatin available here
1/4 cup plus 2 Tbs. well cooked and mashed butternut squash or sweet potato
2 tablespoons butter ghee or coconut oil
2 eggs at room temperature
1/4 teaspoon sea salt (more or less to taste)
Description
These sturdy, chewy flatbreads work beautifully for paleo-friendly sandwiches. Alternatively, enjoy them warm from the oven, spread with ghee. Double the recipe if desired.
Directions
Have all ingredients at room temperature. (If the squash and butter is cold, you can stir them together in a saucepan over low heat to bring them to 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. (You can make these thinner or thicker – experiment and find what you prefer! I made them about ¼ inch thick for the picture here, but I usually make them a bit thicker.)
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. (They will take longer to cook if they are thicker and they will cook faster if they are thinner... you know the drill.)
Let cool completely, then enjoy within an hour or so of baking for the best texture.