I love finding new ingredients to play with. Especially fun new flours, because baking is one of my favorite hobbies. So when I got these flours in the mail from Anti-Grain, I was beyond excited. I guess you know you’re a paleo blogger when your day is made by receiving sweet potato, apple, and squash flour in the mail!
I found Anti-Grain via the Otto’s Cassava Flour Facebook page, and have been wanting to get my hands on these flours ever since. I know that vegetable flours can lend themselves well to egg-free baking, so that’s what I wanted to try first.
The sweet potato flour has only one ingredient: sweet potatoes. It’s nice and fine, and definitely has a sweeter flavor. The resulting sweet potato bread tastes like sweet potatoes, which for me is awesome because I looooooove sweet potatoes.
These sweet potato bread thins are easy to make a pretty versatile. They get a bit crispy once they cool, and their sweet flavor pairs well with bacon. I highly suggest topping your sandwich with bacon.
This recipe would also make a delicious after-school snack with some coconut butter and fruit for a sweet treat. Or you could add some thyme and make it one big flatbread. Drizzle with olive oil and voila – foccacia!
I topped my sandwich with leftover grilled chicken, lettuce, and of course bacon.
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- coconut oil - 1/2 cup, softened
- sweet potato flour - 1 cup
- unsweetened applesauce - 1/2 cup
- canned full-fat coconut milk - 1/4 cup
- tapioca starch - 1/4 cup
- baking soda - 1/2 teaspoon
- Preheat oven to 375 degrees Fahrenheit and grease a large baking sheet with some coconut oil.
- In a mixing bowl, combine the sweet potato flour and coconut oil.
- Stir in the applesauce and coconut milk.
- Stir in the tapioca starch and baking soda.
- Divide the dough into 12 balls and flatten them out on the baking sheet.
- Bake for 15 minutes, flipping halfway through.