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I enjoy this exclusive recipe that I identified although looking for anything else on the web. I have created some minor adjustments to this versatile, grain free of charge, gluten free of charge, scrumptious, incredibly healthier recipe.  It is a great way to use leftover butternut squash or sweet potato (yam). These tiny flatbreads are sort of like pancakes and can be eaten as open face sandwiches with the protein topping of your option.  I also like them warmed up and spread with unsweetened nut butter at breakfast time. Love!  (the original recipe can be identified on www.empoweredsustenance.com)


Prep time: 10 minutes

Cooking time: 14 minutes

Yield: 6 flatbreads (this recipe can very easily be doubled)



two Tbsp coconut flour

1 packet of plain gelatin powder

¼ tsp salt

¼ cup + two Tbsp properly cooked and mashed sweet potato or butternut squash

two Tbsp melted coconut oil, melted butter or olive oil

two eggs



  • Preheat oven to 375 degrees F
  • Prepare a baking sheet by lining it with parchment paper. If you are doubling the recipe, you will will need two baking sheets.
  • In a smaller bowl stir collectively the coconut flour, gelatin and salt.
  • In a further bowl stir collectively the mashed sweet potato (or squash) and the oil. Add in the eggs 1 at a time, mixing properly.  Add the coconut flour mixture and stir properly.
  • Spoon the ‘batter’ into rounds on the ready baking sheet – creating them as thin or thick as you need.
  • Bake for 10 minutes. Get rid of from the oven, flip the flatbreads more than and return to the oven for a further four minutes or so.
  • Cool on a wire baking rack.
  • These flatbreads final many days when kept in the fridge in a sealed container. They also freeze incredibly properly (useful hint: location a smaller piece of parchment paper in in between the flatbreads to retain them from freezing collectively).