I went gluten free for my gut health in 2012, and I have yet to find a vegan, gluten free bread that I really love. This flatbread has been life changing! Well, at least taste bud changing. :)
It's pretty versatile because it holds up really well. You can make traditional sandwiches out of it, although I tend to go open face style with it. It's delicious plain or topped with whatever deliciousness you can dream up!
SWEET POTATO FLAT BREAD
Yield: 6 servings / slices
Prep Time: 20 minutes
Bake Time: 30 minutes
You will need parchment paper for this recipe.
1 1/2 cups garbanzo flour
1/2 cup rice flour
2 Tbsp nutritional yeast (not baker's yeast!)
1 tsp baking powder
1 tsp sea salt
2 tsp garlic powder
2 medium sweet potatoes, peeled, cubed, boiled and mashed (about 1 1/2 cups mashed)
2 flax eggs (see recipe note below)
Combine dry ingredients in a medium mixing bowl, mix well. Add mashed sweet potatoes and flax egg, mixing thoroughly until all dry ingredients are fully incorporated.
Spread batter on a parchment-line cookie sheet or jelly-roll pan, until the batter is about 1/4" thick. Bake at 375˚ F for 30 minutes, or until bottom is golden brown.
Lift parchment onto a cooling rack to cool the flatbread (it comes away from the parchment easier as it cools). Cut into 6 pieces and serve.
This bread is wonderful warm, room temperature or refrigerated (in fact, it performs great in the fridge).
My favorite way to top it, with a basic Chickpea Salad and garden fresh tomato. Get creative, I'd love to hear what you do with this incredible bread. Enjoy!
RECIPE NOTE: If you're new to flax eggs, place 1 Tbsp ground flax meal + 3 Tbsp water FOR EACH EGG NEEDED in a food processor (I use a the Magic Bullet for this job...works like a charm) and process for at least 1 minute. This creates a wonderful "gummy" texture that mimics an egg and works perfect for subbing eggs in most baking recipes. Bonus, no cholesterol!
© 2016 Ahimsa Kitchen and Marty Tribble | Reproduction of this post without written permission is unlawful.