Most often I feel more than satisfied with a huge chunk of winter squash or a sweetie tater accompanying my meals, fulfilling the need to serve as a carrier for precious things like meat and veggies. Paleo Fusion and Sloppy Sams are perfect examples of how these densely sweet and astoundingly gratifying tubers fit the bill.
However, there are a few times when I feel as though changing it up is necessary.
Change is often hard, as I’m a creature of habit, but it’s almost always worth it.
This time it is, for sure.
Rather than a thick and delicious slab of goodness, I opted for Lauren at Empowered Sustenance’s Grain Free Flatbread recipe ~ with a few modifications, of course.
This time I opted for the use of applesauce, rather than squash or potato. I used my flatbread with breakfast sausage, creating a divine combination of savory-sweet deliciousness with the subtle sweet tang of the organic apples.
(1 serving = about 5 small rounds)
1 Tbs. coconut flour
1 1/2 tsp. grassfed gelatin
3 Tbs. organic applesauce
1 Tbs. ghee or pastured butter
1/4 tsp. sea salt
Make sure all ingredients are at room temperature. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Stir together coconut flour and gelatin.
In a separate bowl, stir together ghee/butter and applesauce. Combine with dry mixture, then stir in egg and salt.
Spoon into small rounds on the baking sheet.
Bake for 12 minutes, then carefully peel off paper and flip. Bake for an additional 3-5 minutes, until they are dry to the touch but still pliable.
Allow to cool completely, then enjoy within an hour for the best texture.