Recipe Credit: Polly Dombroski of @iggydoglover
Photo Credit: Laura Morrow of Simply AIP

Ingredients:
8 oz. cooked, mashed sweet potato
2 ¾ cup tapioca flour, plus more for kneading
2 tsp salt
¼ cup avocado oil
¼ cup coconut milk
2 eggs (or gelatin eggs)

Two Gelatin Eggs:
2 tbsp grassfed gelatin (Great Lakes red can)
2 tbsp room-temp water
4 tbsp boiling water

Directions:

  1. Preheat oven to 425° F.
  2. Mix 1½ cup of tapioca flour and salt into the sweet potato mixture with a fork.
  3. TO MAKE GELATIN EGGS: Pour the room temp. water into a small bowl. Sprinkle the gelatin over the top and give it a swirl. Let it “bloom” a few minutes. Whisk in the boiling water until the gelatin is completely dissolved and the mixture is frothy.
  4. Add the avocado oil and coconut milk to the gelatin egg bowl and mix.
  5. Alternate mixing the remaining flour and the liquid with the sweet potato mixture until you make a firm dough.
  6. Begin kneading dough by hand to mix in potato lumps.
  7. Kneed until mixture doesn’t stick to your hands. If it sticks, add more flour 1 tsp at a time until silky and smooth.
  8. Mold into ¼-inch thick patties and press out with fingers on a cookie sheet lined w/parchment paper.
  9. Cook in oven for 10-14 min.  Watch for edges just beginning to brown.  Cool 5-10 min, then remove from the parchment and cool on a drying rack.
  10. Store in freezer and toast or reheat in pan to refresh.  Makes about 9 flatbreads. Perfect as a sandwich wrap or mini pizza crust.