Sweet Potato
Flatbread
prep 15 mins
cook 40 mins
total 55 mins
author shevy
(slimming eats)
yield 2 flatbreads
This recipe is gluten free, dairy free,
vegetarian, paleo, Slimming World and Weight Watchers friendly
·
Extra Easy - 3 syns
per flat bread
·
Green/Vegetarian - 3 syns per flat bread
·
WW Smart Points - 5
·
Paleo - use
tapioca or arrowroot flour
Ingredients
·
1 cup (240ml) of
plain mashed sweet potato
·
1/4 cup
(60ml) of water
·
2 tablespoons of
coconut flour (3 syns)
·
2 tablespoons of
tapioca starch (can use arrowroot or cornstarch) (3 syns)
·
pinch of garlic
powder (optional)
·
pinch of onion
powder (optional)
·
pinch of salt
·
spray oil
Instructions
1.
Preheat oven to
190c or 375f (gas mark 5)
2.
Add the mashed
potato to a bowl with the coconut flour, tapioca starch, salt, garlic
powder, onion powder and water and mix with a wooden spoon till combined
3.
Divide the
mixture into two equal size balls.
4.
Line a baking
tray with parchment paper and spray over the top, this just helps it to lift
off when you flip.
5.
Place each ball
of the dough like mixture onto the tray and flatten down with your hands
forming into a flatbread type shape (or round shape if you prefer). Keep doing
this until it is flatbread thin and even all over about 1/3 inch in
thickness
6.
Spray over the
top with spray oil
7.
Place in the
oven and bake for approx 30-40 mins until golden.
8.
After about 20
to 30 mins of the way through cooking time, you should be able to carefully
slide a spatula underneath to flip them over for the remainder of the cooking
time, flatbread should feel firm and lightly golden and crisp on the
edges.
Source http://www.slimmingeats.com
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