It’s fall!! Time for pumpkin recipes! And what better recipe to start with than a Paleo BREAD recipe :) Well, Paleo flatbread, that is.
I honestly couldn’t figure out the proper bread-y description for this recipe, so I randomly chose “flatbread”. I could just as easily have called them crepes, naan, tortillas, blintzes, pancakes, or wraps. Depending on how thick you make these, they could be all of those things.
These flatbreads are my answer to my husband’s inability to eat our usual Banana Tapioca Crepes on his low-sugar, low-fruit, kill-the-candida diet. He definitely needs carbs, though, so these were borne out of necessity. We eat them on their own with a little salt, with sardines, with eggs and sausage stir-fries in the morning, or with a fruit compote over them (well, I do – he doesn’t). You could put almond butter or coconut oil on them for a quick snack, or you could serve them up with burrito fixin’s in them.
They’re sturdy and a little stretchy so you can wrap things up in them if you want. And they’re bland enough that they can go with anything – sweet, savory, or whatever. Here we go.
Paleo Pumpkin Flatbread
This recipe makes about 5 or 6 thin 10″ diameter flatbreads. Cook time is about 10 minutes for each of them. If you have a large pancake griddle, that’ll speed things up by letting you cook more than one at a time. We usually make them all at one time so we have them on hand, but you can save the batter in the fridge for up to a week and just make one whenever you want it.
- 2 Tbs organic coconut oil, lard, tallow, or bacon grease
- 1 1/2 C tapioca flour
- 5 large eggs
- 1/2 of a 15-oz can organic pumpkin purée
- 1/2 tsp sea salt
Combine all ingredients in a deep mixing bowl. The batter should be about the same consistency as pancake batter, and as smooth as you can make it. An electric blender works well, but a fork is fine.
In the meantime, heat up a quarter of the oil (1/2 tablespoon) in a pan on medium low heat for a couple minutes until it’s hot.
Pour a 5th or so of the batter into the pan and spread it around with a spatula, or by picking up the pan and tipping it every which way, letting the batter even itself out. You want the batter it to be as thin as the pan will allow.
Let it cook until the bottom side is slightly browned (about 5 minutes), then flip it with a large, flat spatula. Let the other side cook until it’s slightly browned as well (about 3 to 5 minutes).
The longer you cook them, the crispier they’ll be on the outside. You can flip them a few times while they cook so that they don’t get too hot and burn.
If you want to change the consistency to be a little less stretchy, you could substitute half the tapioca flour with almond flour/meal.
If you don’t like the flavor of pumpkin, use a banana, a mashed up and strained apple, the pulp from your juicer, baked sweet potato, or puréed carrots instead (or whatever your heart desires, really).
I hope you enjoy these as much as I do! Please let me know your suggestions or opinions in the comments!
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