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.
Pin for later:
Disclaimer: If you buy something through one of the links in my sidebars or posts, I may receive a small commission to support my blogging activities, at no extra cost to you.
Shared at Fat Tuesday, Waste Not Want Not Wednesday, Paleo AIP Recipe Roundtable
- 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.
We are a manufacturer specialized in making and supplying 100% sweet potato products for people and for pets for many years.
All our products are made of freshly harvested, completely peeled, fully cooked and air dried sweet potato ONLY without any additives and preservatives.
Key Benefits:
– Pleasant smell and taste of cooked sweet potato.
– Multiple natural healthy attributes, such as Vitamin A, C, B6 and minerals.
– High in dietary fiber, low in fat and calorie.
For your kind information:
1. GMO free
2. Gluten free
3. Sampled and inspected by:
FDA Seattle district office
CFIA, Canadian Food Inspection Agency
EFSA, European Food Safety Authority
AQIS, Australia quarantine Inspection Service
Agriculture Department of Japan
We sincerely wish to work with you and to develop more healthy products with you.
Please let me know if you have any questions or requests.
Many thanks for your time and attention and looking forward to hear from soon.
Haiying Guo
Deutsch Anglo (USA) Inc.,
P. O. Box 23413
Federal Way, WA 98093
Tel: (206)370-9866
Fax: (253)835-1427
Email: suyyjsheen@aol.com
Hi there, can you send me an email at cookituppaleo@gmail.com? Thanks much 🙂
I am allergic to coconut oil, what other oil do you think might work with this? Thanks!
Can you have palm shortening?
Made this today! I live at 10,200 feet elevation, so baking is always a challenge! I ended up having to add a lot more sweet potato flour and also done coconut flour to make the dough workable. They turned out well in the end. The amount of sweet potato flour makes these cost prohibitive except for special occasions. Might try some tigernut flour…I make my own and have lots!! Thanks!!
I made these today! I live at 10,200 feet elevation and it’s very dry. Baking is always a challenge! I ended up having to add a lot more flour and also added some coconut flour so I had a workable dough. Still had some trouble flipping them. Turned out well in the end! Because of the amount of sweet potato flour I ended up using, these will be cost prohibitive except for special occasions. I’m going to try them with tigernut flour, which I make myself and have lots of!! Thanks!
This is the best recipe I’ve found since being Aip. Thank you so much. I just made another batch. Putting them with Bacon as I type this. 🙂
So happy you liked them, Simon 🙂
Thank you so much for this fantastic recipe. I made it today. Having a bacon sandwich was just incredible. So exciting!
These look great! We love sweet potatoes as well! How thin did you put them on the pan before baking? Did they spread thin or did you make them thin? Thanks 🙂
I made them about the thickness that I wanted the finished product to be. 🙂
Just whipped these up and they’re awesome. Thank you! I haven’t had a good sandwich bread in years! I couldn’t get them to flip halfway though- they were WAY too gooey. The one I tried totally fell apart so I just rotated the tray. Do you cool them and then flip them and then put them back in the oven?
I don’t think that I had that problem, though every oven is different. Glad you like them!
Yum, looks delicious! I used sweet potato once a long time ago to make pita bread – only to find out that my hubby doesn’t really like pita bread. LOL! I thought it was pretty good though.
Thanks for sharing with Waste Not Want Not Wednesday!
these look fabulous and i have some of the sweet potato flour on hand! can’t wait to make them, thanks so much for sharing the recipe. isn’t great that there are so many alternative flours to choose from now? xo
I know right?! Hope you like them Amanda 🙂 🙂 🙂