INGREDIENTS:
- 231 g boiled sweet potatoes
- 8 g of salt
- 20 g of gluten-free brewer's yeast flakes
- 90 g of Bake-Free low carb bread flour mixture
- 50 g hot water
- coconut oil
- 5 g of flax seeds
PREPARATION:
Cook the sweet potatoes, then mash them with a fork. Mix it with the rest of the ingredients and roll it out on a dry surface to a thickness of 1 cm. Cut them out. Spread a thin layer of coconut oil on top and sprinkle with flax seeds. Bake in a preheated oven at 190 degrees on a baking sheet lined with silicone baking paper for 35-40 minutes with bottom-up baking.
