Sweet Potato Lefse (AIP Paleo Breads)

 

Even on a good day, even if you have crazy good cooking skills and creative juices flowing, wake up with ‘seize the day’ gumption, restrictive diets can really bring you crashing down. The AIP diet is one such challenge, with a CAPITAL C, seemingly designed to not only alter your immune system, but your whole arsenal of coping skills (If you’re not familiar with it read here and here for starters, no need for me to go into what has already been so eloquently and thoroughly described). To prove my point, here is one of my first FAILS

lovely zip banana waffles

aip banana waffle mess.

I was not swayed. I’m always behind the trends, may not seem so to my loving family and kind worded friends, but it’s truth. So naturally I took to the internet in search of those who have been here before me. I’ve baked gluten free for years, some pretty memorable goods (Sourdough Breads, Chocolate Marble Bundt Cake, OOH and Hand Pies!). Now I’m AIP Paleo. Big shift. Even so, I can only talk myself out of wanting something for so long..

Processed with VSCOcam with f2 preset

My search for bread like things took me to a great Sweet Potato Lefse recipe from Sweet Treats Baking, my inspiration! It’s like a combination of flat bread and this sweet potato pancake I make (gf, with tapioca or millet) from Food 52. Since tapioca flour is now considered a Gluten Cross Reactor it’s not recommended on AIP ( bonus: arrowroot is the easiest starch to digest AND it can be used as an egg replacer, I adore who ever came up with that!)  I added proper .oz measurements for those of you without kitchen scales, I left the out sweetener (I find sweet potatoes sweet enough) I second Laura’s notes on doubling the recipe (the batter doesn’t keep well, neither does the sweet potato pancake recipe if you’re going to try it) but I did double the sweet potato and held off adding the dry ingredients until I was ready to cook the Lefse, having extra in the fridge made breakfasts easy for three days straight.

Sweet Potato Lefse  (adapted from Sweet Treats Baking)

2 cups cooked cubed WHITE sweet potato, from one large

1 cup arrowroot flour * plus more for rolling

2 tbsp coconut flour

3 tbsp coconut oil

1 tsp salt

Boil sweet potato cubes until soft, drain in a sieve and let cool there so all moisture evaporates. Place sweet potatoes into a medium bowl and mash with a potato masher or fork until smooth. Add 3/4 cup arrowroot starch, 2 tbsp coconut flour, 3 tbsp oil, 1 tsp salt and stir until all ingredients are incorporated. Let this batter sit for 10 minutes, this allows the arrowroot and coconut to absorb moisture (but not longer because the batter will break down and be more difficult to work with).

When you are ready to roll out breads add 1/4 more arrowroot flour to batter and flour your work surface. Scoop out a large tablespoon of batter roll it into a ball then pat it flat on your floured surface and roll it out to a 1/4 inch thick  round with your rolling pin (sorry folks, I have no photos of process other the top one) making sure the lefse doesn’t stick to the rolling pin or work surface (I carefully use a bench scraper to lift it from my marble to the skillet). Heat a cast iron skillet or a non-stick pan over medium heat, add a little coconut oil, once hot add the lefse and cook a couple minutes per side, flipping when the bread seems to loosen around the edges (like a pancake, these really are a kind of crepe). While this is cooking you can quickly roll out another, remembering to flour your work surface and rolling pin. Take the cooked lefse off the skillet, set aside and start again. This is time consuming but pretty easy, and more fun if someone is helping you (*especially if you want to double this! wait until the whole first batch is finished cooking before mixing dry ingredients into second batch of sweet potato).

rolling out in beautiful sun light always helps

rolling out in beautiful sun light always helps

Some serving suggestions:

My husband says “shove in mouth, chew” right off the skillet.

Drizzle with an AIP amount of honey, sprinkle with cinnamon and roll up sliced banana in them.

Paleo, nut butter with a little dried fruit or cocoa nibs or toasted coconut flakes.

Use as a sandwich wrap for your lunch ‘salads’.

 

 

 

 

 

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14 comments

  1. gluttonforlife · January 18, 2015

    Thanks for posting this – sounds pretty delish!

    • Tamika · January 19, 2015

      You’re welcome! They are so good and now a staple in our home. Xox

  2. speckofawesome · January 20, 2015

    This looks really delicious! Thank you for posting!

  3. Eileen · January 26, 2015

    I made these tonight and they were really really good! Thank you. We used them for tacos. I was going to try making them into scallion pancakes next time. I LOVE them.

    • Tamika · January 26, 2015

      Scallion pancakes is a fantastic idea!! So glad you had success and loved them.
      Next I’ll be posting my recipe for plantain tortillas, which we gobble up so quickly.

  4. pfanderson · February 1, 2015

    Quick word? I tried to follow several of the embedded links in the post, and they all had the same typo that broke the links. Instead of “http://” (which is the correct version) they had “http//” (missing the colon). It was easy to figure out, and I did get all the links, but I thought you might want to know to fix them. THANKS!!! I don’t know where I’ll find white sweet potatoes, but I’m on the hunt!

    • Tamika · February 1, 2015

      Thank you for letting me know..I had no idea. The links were all copy and pasted in. I’ll fix that.
      I have found white sweet potatoes at every food store in my area, hope you succeed. If not,orange colored lefse is just fine.

      • pfanderson · February 3, 2015

        Great! I can find orange & blue sweet potatoes, but have never seen white. Thanks!

  5. Pingback: Flat Bread  aip & paleo style  | She Flew the Coop
  6. murch · April 14, 2016

    Thank you for this recipe. Having something to wrap some salad in has given me a mental boost I really needed while on the AIP diet. To save some time/effort, I used our sandwich press (with grease proof paper on top and bottom elements) to squash them flat and cook them. They turned out really well.

    • Tamika · April 14, 2016

      I’m so glad the recipe is helping you! I never thought to use a sandwich griddle to make these- thanks for sharing!

  7. Christina · June 24

    Just made this and…oh sweet Hallelujah they are fantastic!! I’ve been on AIP for 2weeks now and have really been struggling with not having a bread or tortilla to put my food in. I do have a question though…how do you store them? In the fridge?

    • Tamika · June 24

      Hi Christina,
      AIP is a challenge. Glad you like these!
      Yes, I store any that are left in the fridge, but usually we eat them all. 🙂
      Try the plantain tortillas too sometime, they are my fave.
      Thanks for stopping in!

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