Enjoy as a sandwich, starter or side dish, Nutty Purple Sweet Potato Flatbread is nutritious, delicious, and gluten-free option for dinner, lunch or snack.
Course:
Appetizer, bread, Sandwich, Side Dish, Snack
Cuisine:
American
Servings: 12slices
Ingredients
1/2cupunsalted, roasted pumpkin seeds
1/2cupunsalted, roasted sunflower seeds
1/2cupalmond meal
1teaspoonseasalt
1teaspoonwhite pepper
1/2teaspoonchili powder
1teapsoongarlic powder
3cupscooked, mashed sweet potato fleshroom temperature
1/3cupalmond milk (or milk of choice)may need a splash more
3largeeggs
Instructions
Heat oven to 400F degrees.
In small food processor, coarsely chop sunflower and pumpkin seeds. Add to small bowl, along with other dry ingredients including almond flour, salt, pepper, chili powder and garlic powder.
In small blender, add milk, eggs and 1 cup of pre-cooked sweet potato mash and process until smooth. Stir in remaining cooked sweet potatoes with spatula, adding a splash more milk if needed, but consistency should remain fairly thick.
Scrape this wet mixture into bowl with dry ingredients and mix with spatula until well combined.
Line rimmed baking sheet with parchment paper, and spread batter from end to end, corner to corner, keeping even thickness. Sprinkle with additional pumpkin and sunflower seeds, if desired.
Bake for approximately 25 minutes or until edges and top are turning lightly golden brown. Remove from oven to cool on wire rack.
Cut into pieces and serve warm or at room temperature. Save leftovers in zip-top bag in refrigerator – reheat in microwave or toaster oven before serving.