With the smashing success of the recipe I posted for a 2 ingredient coconut flour "bread," I figured I should figure out the ratios for each of our primal flours and give ya'll the details.
This sweet potato flour by Zocalo has a very neutral taste, no distinct or strong flavor like coconut flour sometimes does, so if you are looking for a good, all around primal flour- this might be worth a shot! This stuff is going to be CLUTCH this fall, and especially around the holidays.
This sweet potato flour comes from Zocalo Organics, who organically cultivates and processes many indigenous heirloom crops. They have made it their mission to cultivate and produce products that represent the rich culinary traditions of Peru while restoring their land and strengthening their local community. Topara is a leader in their community and throughout Peru in organic cultivation. To this day, they have the only certified organic nursery in the country. They work closely with neighboring farms to spread the practice of organic agriculture.
For this "bread", you will need:
1 tbsp plus 1 tsp Sweet Potato Flour
First, preheat oven to 350.
Mix/whisk egg well, then add in 1 tbsp plus 1 tsp sweet potato flour.
Mix very well with a fork, ridding batter of any clumps.
Pour batter onto a greased baking dish, preferably lined with parchment paper or a silpat baking mat.
Spread out batter with spatula, creating even thickness.
Bake for 5 minutes at 350. It will look like this when its time to flip. Flip and bake another 4 to 5 minutes and carefully remove. Cut into halves or fourths and serve.
This is EXCEPTIONALLY tasty with JemRaw Cinnamon Red Maca sprouted almond butter.
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