With just 3 main ingredients, these gluten-free Almond Sweet Potato Flatbreads are simple to make and easy to customize!
Thank you to the Healthy Aperture Blogger Network for sponsoring this post as part of the #CrunchOn campaign with California Almonds.
Hi friends!
These flatbreads. They’re my new favorite thing! I’m so excited to share the recipe with all of you so you can make them yourselves.
I’m not even going to tell you how many trial runs I did of this recipe. I wanted to get the perfect ratio and combination of ingredients. Let’s just say it’s a good thing I got a HUGE bag of almond flour to be used for recipe testing….because use it, I did 🙂
With just three main ingredients, these flatbreads come together quickly and you can customize them with all your favorite spices. I liked mine with cayenne pepper, paprika and a little garlic powder but you could try with curry powder or whatever else floats your boat. You could even try a sweet version by adding a pinch of sugar and some cinnamon!
The main ingredient is almond flour, which I love experimenting with! Almonds are packed with nutrients! They’re full of vitamins and minerals, high in fiber and are a good source of magnesium and Vitamin E. Plus they’re full of healthy monounsaturated fats and protein. I enjoy snacking on them in pretty much any form. I eat them raw in my trailmix, turn them into nut butter, add them to baked goods etc.
This time I wanted to change things up and use almond flour. I’ve made a few gluten-free treats using almond flour but these are much simpler. And they make the perfect snack-time vehicle to top with all your favorite things!
Here’s how you make them:
PrintAlmond Sweet Potato Flatbreads
With just three ingredients, these Almond Sweet Potato Flatbreads are gluten-free and easy to customize- perfect for snack time!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 1x
Ingredients
- 1.5 cups almond meal
- 1 large egg white
- 1/2 cup mashed, cooked sweet potato
- Spices of choice: paprika, cayenne, garlic powder, cinnamon, curry powder, etc
- Toppings of choice: avocado, hummus, veggies, yogurt, fruit, meat, etc
Instructions
- In a large bowl combine the almond meal, spices and sweet potato. Mix with a fork until well combined.
- Add egg white and mix until dough forms.
- Divide dough into 6 pieces.
- Place one section of dough between 2 pieces of parchment paper and flatten with hand (or rolling pin) into a 1/4 inch thick circle.
- Transfer to a baking sheet lined with parchement paper and repeat with remaining dough.
- Bake at 375 degrees for 10 minutes.
- Top as desired.
A few notes:
- If you want bigger flatbreads, divide dough into 4 pieces instead.
- You can really make these as thick or thin as you want.
- They don’t have to be perfectly circular!
- Definitely use parchment paper or they might stick!
- Play around with the spices you mix in to flavor them to your liking!
Once they’ve baked, the real fun starts- topping them! You’re pretty much only limited by your imagination here. A few options include:
- hummus + veggies
- smashed avocado + tomatoes + feta
- plain yogurt + berries + chocolate chips
- mustard + deli turkey slices
- smashed avocado + chicken + cheese
I ate most of these as an open-faced flatbread with toppings but one day for lunch I tore one in half and sandwiched some deli turkey between the two pieces and called it lunch! Delish!
Enjoy!
–Lindsay–
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What a great looking snack and I love how simple the ingredient list is. I can think of so many toppings I would put on these!
So cute! So many ways to use! And I’m sure so tasty. I love sweet potato. I’ve been in need of some kind of flatbread / tortilla-ish recipe, so thanks for this!
wow i love this idea! seems so easy, too!
Great idea–and a perfect, slightly sweet foil to savory or sweet toppings!
Oh yum! I’ve always anted to make my own flatbread… these look easy! Pinning for later 🙂
Ohhhh my heart. I love how simple these are and how they have 1.5 billion possibilities for variations!! Cannot wait to try 🙂 Pinning!!
I’m making these today. LOVE!
★★★★★
What an awesome idea! I love it!
YESSSSSSSS. I no joke have 2 sweet potatoes cooked from a recipe that I need to make this! Pinning, winning and grinning.
I love how simple and nutritious this is! I may even try these for breakfast with egg whites on top!!!
Ah the strawberry one looks great – I just pinned to try soon 🙂
YUM! I never thought of making a flat bread out of almond meal and sweet potatoes! What a tasty sounding pair!
So simple but good! 🙂
These look great and also pretty simple to whip up. The possibilities are endless!!
Omg these look so good! I’m so glad it’s almost lunch time!
This looks solo delicious and fun – Can’t wait to try this recipe with my little one!
These look fabulous! I have a kabocha squash and some pecan meal I want to try this with!
These are so cute! They sound delicious too. Great idea for a taco night.
I love the way these look! I can’t get enough sweet potatoes as it is…
These look so tasty! Can’t wait to try them!
NEED to try this recipe because I am obsessed with sweet potato! It looks delicious, thanks for sharing!
Ivette,
Glamour State Of Mind
★★★★★
LOVE!! These look fabulous. I’ll definitely be trying these soon!
Doing this with coconut flour FOR SURE!
★★★★★
This recipe is ingenious, Lindsay!
Does recipes Lindsay looks delicious. I will definately try them and let you know what I think : )
When you said 1.5 cups almond flour, can you tell me how Many oz or grams is 1.5 cups please?
If not, are you pressing the almond flour to the cup or just measuring the flour and level it ? Thank you
Nushka 15 @pinterest
i didn’t weigh it. I just lightly spooned into a measuring cup and leveled it!
Can you use canned sweet potato puree for these instead of cooking and mashing sweet potatoes for a quick fix?
for sure!
This is an ace recipe! I have tried a few others, but this has by far the best texture. I’m going to try adding some milled flaxseed next time to try and get a rollable tortilla-like flatbread. Thanks for sharing 🙂
Can I use coconut flour instead?
you might be able to but definitely not as a one to one substitute. You’d probably have to reduce the amount a lot and maybe add an extra egg or something. It would take some experimenting bc coconut flour doesn’t behave the same way as almond flour.
Hi Lindsay-
I’m wondering if I could use almond pulp from making almond milk and flax and/or chia to replace the egg. I don’t expect you to answer this as I’m sure you haven’t tried it, but I will try to “veganize” this recipe and report back.
I have done this with other recipes with some good success. Thanks for the inspiration!