Who’s ready for bread without any grains?
Yep. You heard me right. NO grains here whatsoever.
Throughout the last two years I’ve been experimenting with creating so many recipes for myself (and you, of course) that are satisfying and delicious without making me feel awful after eating them. Bread is delicious but I often feel a belly ache after eating it if it’s not made from clean ingredients.
That’s why I decided to whip up and create a TON of bread and cracker recipes without using any grains or binders or any other crazy ingredients and I’m sharing them with you throughout the next few months.
Now that I’ve perfected each recipe (there are a bunch of them and it’s taken me almost 2 years to make them perfect) I’m sharing a handful of grain-free crackers, pizza crusts and flatbreads for you exclusively in my NEW COOKBOOK and I also created a few more recipes to share here on my website.
How amazing does this flatbread look?
Honestly, I couldn’t get ENOUGH of this recipe when I created it a few months ago at my family’s home. My parents LOVED it and they couldn’t wait for me to come back for another visit so I could make for them again.
This sweet potato flatbread recipe is delicious served with hummus. I got this hummus serving idea from my best buddy, Maria, who lives in Florida. She has been SUCH an inspiration to me throughout the last year! She contacted me from my website and she’s been helping me test and create amazing recipes that taste OUT-OF-THIS-WORLD from my NEW cookbook and here on my blog. Just wait, you’re going to see a whole bunch of new excitement in the form of unique, fun, flavorful out-of-the-box recipes on my website very soon!
Plus, my new cookbook, Eating Clean, is LOADED with over 200 NEW recipes that are exclusive and won’t be posted on my website.
I know you’re as excited as I am….hehe.
I’m giddy about my book and the start to a new chapter of my life where I am feeling AMAZING and I’m thriving with my health! This has given me the inspiration and energy to create a TON of new recipes for you that are so delicious- you’re going to be full of smiles and happy thoughts just thinking about them.
This flatbread is filled with tender sweet potatoes, almond flour, flaxseeds, water, yummy herbs and just the right touch of sea salt for the most incredible savory experience of your life.
I hope you’re ready for this because your taste buds are going to have a fiesta when they take a bite.
There’s no dairy, gluten, soy, eggs or sugar in site!
Plus this flatbread is vegan AND paleo so whomever you serve them to will be sure to have a huge grin on their face!
Just a few simple, whole ingredients that will leave you so satisfied and happy…you’ll want to leave a comment below and order my cookbook because there are a TON of grain-free bread-like recipes in my book including crackers, flatbreads and pizza crusts.
Yipppeee!
I know your mouth is watering by now because mine surely is and I’m honestly about to head into my kitchen to make another batch of these for myself to have on hand for the week. They’ve become my new go-to snack with hummus every afternoon around 3 pm when my belly starts to tell me it needs a little something to munch on…
I’m sure you know the feeling.
And these, my friends…are just the thing you need to satisfy that itch for the munchies without landing in front of a vending machine.
Enjoy!
xo
When you pre-order my NEW COOKBOOK HERE from one of these online retailers you’ll get 6 Free Exclusive Recipes that are NOT in my cookbook!
For more of my favorites, follow me around my kitchen and Manhattan on facebook, pinterest, instagram, twitter and google plus.
Try to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.
Ingredients
- 1 large sweet potato peeled and diced
- 1 Tbsp. ground flaxseeds
- 3 Tbsp. water
- 2 1/2 cups almond flour
- 1 tsp. dried thyme
- 1 tsp. fresh chopped rosemary
- 1/2 tsp. sea salt plus an extra pinch
- 2 Tbsp. extra-virgin olive oil
Instructions
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Preheat the oven to 350 degrees F.
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Steam the sweet potato in a steamer basket in a pot on the stove top until tender, about 10 minutes over medium high heat.
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Combine the flaxseeds and water in a small bowl and set aside for 10 minutes or until the mixture becomes gel-like then mix well.
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In a large bowl, mash the cooked sweet potatoes. Add the remaining ingredients and mix well to form a 'dough'. Transfer the 'dough' to a parchment lined rimmed baking sheet and flatten with another piece of parchment and a rolling pin to a ½ inch thickness.
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Bake for 45 minutes or until the flatbread is golden brown and the edges turn golden brown. Remove from the oven and set aside to cool for 20 minutes.
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Cut into rectangle pieces and serve.
Forgot to say: this is for my mother’s 98th birthday. No, she isn’t a shriveled old thing who’s unfortunately lost her memory. She’s vibrant, reads, funny, goes to the theater, does her own taxes. Amazing. Not that you need to know this. But I’m just so glad she’s still around!
What consistency should this “dough” be? I have a mound of it sitting in a bowl in my kitchen and it seems so unlike a “dough” that I’m sure it’s not right. But the ingredients were correct. Is it supposed to be moist and sticky? Certainly I couldn’t just put a rolling pin to it. I have no parchment. Will wax paper do? baking sheets?
Hi Shulamit,
No wax paper because that will melt in the oven. You can spray a baking sheet with oil and then put the crust on that. Did you let the flax seeds and water sit to make a gel consistency before adding it in the dough? xx
So excited I’ve just found your inspirational healthy gluten free recipes Amie. I want to make this flatbread first, it looks yummy and I love sweet potatoes. However I don’t like almond flour, can I substitute with same quantity either coconut flour or buckwheat flour?
Happy New Year. Marilyn (UK based.)
Thank you so much Marilyn!
No those other flours will not work; you can use another nut or seed flour like hazelnut flour from Bob’s Red Mill. xo
I am afraid to use flax seeds because I have diverticulosis. I have to be very careful with seeds. Dried strawberries landed me in the hospital with diverticulitis and peritonitis. Is there a sub I can use for the flax seeds?
Joan Farmer,
I am planning to make this recipe for Easter and my Mom also has diverticulosis and can not have seeds. I don’t want to risk anything with her, so I plan to use an egg. I imagine if you wanted to keep it vegan you could try a commercial egg replacer or cornstarch or tapioca starch and water.
Hi, Yes you can use my egg replacer page. Lots of info on there. Ground flax/water or chia seeds/water. Search that on my page and you’ll see all my egg substitutes page.
Hi, this looks great, thanks for sharing! Is the nutritional info based on the total ‘loaf’? Thanks
Hi Caroline,
Yes it is! xx
Sweet potato size varies widely. How many cups of diced sweet potato do you use? Thanks!
Hi Toni,
I used large sweet potatoes; no matter what size you use it will work! xox
Sweet potatoes vary greatly in size. How many cups of diced sweet potato are used in this recipe?
Hi Toni,
Any size works here; I used large! xx
Amie, this is so easy, I can’t believe how delicious it is! The color is beautiful and appetizing and the texture is light. We love it! Thank you for sharing.
This looks amazing!Can I substitute canned pumpkin for the sweet potato?If so how much would you recommend?Also could I use whole ground almonds with the outer husk? Thank you Linda
Hi Linda! Sorry I thought I responded to this last week. I haven’t tried that. I think the pumpkin would be too wet to use but you could try. I have a feeling it’s too moist! xoxx
How long will your flat breads keep ? Thanks so much
Sincerely,
Tcelia Klosowicz
Hi! They will keep for 2-3 days in the fridge but best eaten within a day or so! xox
Can’t wait to make this! Ordered your book Today! Yay!
Wishing you great success and good health to all with the book!
I LOVE YOU SO MUCH FOR THIS! YAY! I can’t wait to try it!!! Thank you!