Garlic Sweet Potato Protein Flatbread
I love sweet potato! And these protein-packed flatbread…Wow! They are my new favourite thing. It is very easy to make! You will never guess this sweet potato flatbread recipe contains no gluten or yeast, eggs, diary. I’m so excited to share the recipe with all of you so you can make them yourselves! A must try recipe!
200g cooked sweet potato (very soft)
60g quinoa flour or buckwheat flour (they both work well)
1 tbsp psyllium powder * (13g)
20g Nutristrength coconut oil, melted
¼ tsp ground cumin
½ tsp salt
Melted coconut oil with fresh garlic
Peel the sweet potato. Combine all the ingredients in the mixing bowl. Mix with your hand and work the mixture until a dough is formed. Once the dough is formed, set aside to rest at room temperature for 25 minutes.
Divide dough into 3 pieces. Flour your surface and place dough on floured area. Then dust your rolling pin with flour and roll the dough out to a circle (very thin). It doesn't need to be a perfect round. Meanwhile, heat a non-stick skillet or a crepe pan on medium-high heat. (No oil needed) Place a flatbread (using a spatula by carefully lifting up an edge of the flatbread) in the pan and cook for 1.5 to 2 minutes. Flip, then bake for another 1.5 to 2 minutes on the second side. There should be some brown spots on each side. Remove from the heat.
Brush with melted coconut oil mixed with minced garlic!
* Psyllium powder has a finer texture than the husk. Psyllium husk can be made into psyllium powder in a spice grinder, although you can also buy the powder in some health food stores. They provide a number of health benefits because of their high fibre content.