Healthy Test Kitchen
Butternut Squash Flatbread
You'll love this flatbread made from an untraditional ingredient--butternut squash.
Yield: 2 6-inch round flatbreads
Ingredients
1 tbsp coconut flour
1.5 tsp gelatin
3 tbsp butternut squash
1 tbsp coconut oil
1 egg
1/8 tsp sea salt (do not omit)
Instructions
1. Preheat oven to 400 degrees.
2. Stir squash and coconut oil.
3. Stir coconut flour and gelatin. Add egg and salt.
4. Spread out onto parchment baking sheet.
5. Bake 12 minutes. Flip. Bake ~3 minutes more.
Nutrition Information (per 6-inch flatbread)
118 calories, 9.8g fat, 4.5g carbs, 1.9g fiber, 1g sugar, 3.7g protein
Inspired by Empowered Sustenance
Notes: Buttery and sweet tasting. Goes best with savory dishes. I reduced the suggested amount of salt because it was too salty. Mushy texture batter before cooking but cooks up beautifully.