These suckers are so easy and really delicious! I’ve actually made these twice… this is the second batch- in which I used the water soluble gelatin instead of the regular gelatin that changes the texture of things. Both ways were yummy, but a little different from one another. With the regular gelatin, the flatbreads/biscuits/pitas were more malleable. It was easier to eat it like a taco with filling. When I made it with the water soluble gelatin it was more bread-like and broke easier. Both, again, were awesome. I made a large brisket too, so whenever I ate the brisket, I kept putting one of these guys underneath so it would soak up all the yummy juices like a biscuit would. Also would be great as the bun for a burger. SCORE.
- 1 Tbs. coconut flour
- 1 1/2 tsp. grassfed gelatin
- 3 Tbs. well cooked and mashed butternut squash (or sweet potato)
- 1 Tbs. butter, ghee or coconut oil
- 1 egg
- 1/4 tsp. sea salt (more or less to taste)
- (You can double the recipe if desired) **I tripled it!**
- Have all ingredients at room temperature. (If the squash and butter is cold, you can stir them together in a saucepan over low heat to bring them to room temperature.)
- Preheat the oven to 400 and line a baking sheet with parchment paper. Stir together the coconut flour and gelatin.
- Stir together the squash and the butter until smooth. Stir in the coconut flour/gelatin mixture until combined, then stir in the egg and sea salt.
- Spoon into rounds on the baking sheet. You can make these thinner or thicker– experiment and find what you prefer! I made them about 1/4 inch thick for the picture here, but I usually make them a bit thicker.
- Bake for about 12 minutes, then carefully peel them off the parchment paper and flip. Bake for another 5 minutes (or longer), until they are dry to the touch and pliable. (They will take longer to cook if they are thicker and they will cook faster if they are thinner… you know the drill.) Let cool completely, then enjoy within an hour or so of baking for the best texture.