I am NOT a recipe developer. I’ve been cooking for over 20 years, and much of what I do is alter a written recipe according to my tastes and what I have on hand. And then try to write it down for you after the fact! If I’m not baking or making cocktails, I don’t measure much!

This recipe is from Diane Sanfilipo’s book 21 Day Sugar Detox…I am working on a vegan adaptation as well and will let you know when it’s done! We use these as buns for hamburgers and also as the bread for breakfast sandwiches…yum!!

INGREDIENTS makes 8 4-inch rounds and can easily be multiplied and frozen

1 cup sweet potatoes, peeled and cubed
1 tbsp. grass-fed gelatin
1 tbsp. coconut flour (I don’t always love coconut flour, but it’s absorptive quality is needed here and the texture is fine!)
2 eggs
2 tbsps. grass-fed butter, ghee, or coconut oil
pinch of salt

PROCESS

Steam the sweet potatoes until tender, allowing the liquid to evaporate, then mash them well or puree in a food processor.

Preheat oven to 400. Line a baking sheet with parchment paper.

Combine all of the ingredients in a bowl or food processor and mix thoroughly until a sticky dough forms. WET your hands and separate the dough into 8 equal portions.  Form each piece into a ball and place on the parchment paper.  Use your hands to flatten into a 4 inch round, re-wetting hands if dough begins to stick.

Bake until slightly browned on the edges, about 15 minutes, flipping half-way through.

If the dough is too loose, add more coconut flour by the teaspoon until a good consistency is reached.  You can order grass-fed gelatin online — look for Vital Proteins or Great Lakes brand — you want the kind that GELS in liquid.

I’d love to know what you think!

May your days be truly delicious and satisfying!

Laura