Cheesy Sweet Potato Flat Bread
This gluten-free, vegan, “cheesy” sweet potato buckwheat flat-bread is to die for! Here, I unite my two favourite ingredients: sweet potato and buckwheat. Together, with a touch of nutritional yeast that gives it a cheesy flavour, this flat bread is irresistible. Enjoy it for breakfast, snack or lunch, with nut butters, cheese, hummus or anything else you desire. It is completely gluten-free, very healthy, kid approved and husband approved. You can make a big batch and store in the freezer for up to a month or fridge for a few days. Bonne appetite!
Ingredients
1 medium sweet potato
1/2 c. raw, green buckwheat groats (not toasted brown)
1.5 tbs. apple cider vinegar
1 tbs. nutritional yeast (15ml)
1 tbs. chia seeds
3 tbs. coconut flour
1 tsp. dry paprika
1 tsp. salt (or just a bit under)
Instructions
1. Wash and soak buckwheat in warm water for at least 30 minutes – 1 hr.
2. Cut sweet potato into chunks and steam until fully cooked and soft. Cool down.
3. Preheat oven to 350F.
4. Rinse buckwheat really well again and let it drain fully in a colander.
5. Combine all the ingredients in a food processor.
6. Line baking tray with parchment paper.
7. Spread the mixture onto the baking tray in a thin layer, as thin as you can, but making sure it’s not too thin, covering the entire baking tray area. This is the trickiest part so be careful!
8. Bake for 10-15 minutes. Take out of the oven and flip.
9. Bake for another 15-20 minutes.
10. Take out of the oven and let it cool down a bit.
Make sure to toast it before serving! I like it toasted to the point when it’s almost like a cracker. Yum!
You can also try making crackers out of this, but if you over bake this, the crackers will be too hard on your teeth. I suggest under-baking it and enjoying it as “soft” crackers. For that, the instructions continue as follows:
After a total of 30 minutes of baking as per above, take the bread out of the oven and cut into cracker squares or desired shapes. Place back onto baking tray and bake for another 15-20 minutes, checking on your crackers periodically. I found that after about 50 minutes the “soft” crackers were best.
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