Organic Sweet Potato Flatbread
A delicious paleo flatbread that taste like heaven.You would never know it’s healthy! Every ingredient is packed with life-giving nutrients. This recipe makes 4 sandwiches, 8 flat breads. You’ll probably want to double it!
3 tabs Hazelnut flour or substitute w/ Coconut flour (Hazelnuts contains phytopchemicals, including proanthocyanidins, quercetin and kaempherol. These proanthocyanidins belong to a group called the flavonoids. Flavonoids support brain health, improve circulation and reduce symptoms associated with allergies)
1 envelope of Knox gelatin (largely composed of the amino acids glycine and proline- anti inflammatory)
6 tbsp baked sweet potato, mashed (one of the most nutritious foods in the vegetable kingdom, loaded w/carotenoids, calcium, b-12, potassium, vitamins A and C…)
2 tbsp real butter (abundant in vitamins, minerals, healthy fatty acids, perfect balance of omega-3 and 6
2 pastured eggs, lightly beaten (said to be the world’s healthiest food)
1/2 teaspoon sea salt (contains many essential trace minerals our bodies need to be healthy)
- Bake sweet potato -Heat oven to 400° F. Pierce sweet potato with the tines of a fork. Place sweet potato on a cookie sheet. Bake until tender, about 45 minutes. Mash 6 tablespoons of the sweet potato.
- Mix all ingredients in bowl, except gelatin. Add gelatin last, stir well-until smooth.
- Put sheet of parchment paper on baking sheet. Spoon dough into oblong rounds 1/4 inch thick and smooth out.
- Bake in preheated 400 degree oven for 15 minutes. Remove pan from oven and peel flatbread from paper. Make second batch of flatbread.
Layer your flatbread with your favorite sandwich filling.
Today’s flatbread is layered with whipped avocado’s, smoked salmon, organic greens, tomato and red onion. Served with a colorful organic salad.
Other times I’ve filled them with organic chicken salad or bacon, lettuce and tomato. . .
Winner from last drawing is Tami who posted her comment 2015/03/17 at 9:10 AM! email me your address!