Masthead-Left Masthead-Right

Bread - Sweet Potato Raisin Flatbread

From all-creatures.org
Vegan - Vegetarian Recipe Book
How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle.
Let no animal suffer or die that we may live!"

| Home Page | Recipes Table of Contents |

Bread - Sweet Potato Raisin Flatbread

arrow-01 Ingredients arrow-02

Sweet Potato Raisin Flatbread 2 cups Whole Wheat or Spelt Flour
2 tsp. Baking Powder
1 tsp. Cinnamon, ground
1/2 tsp. Ginger, ground
1/4 tsp. Cloves, ground
1 cup Raisins
1-1/2 to 2 cups Sweet Potatoes
4-6 Dates, pitted
(To enlarge the photo of the Sweet Potato Raisin Flatbread, click on the photo or link)
Sweet Potato Raisin Flatbread

arrow-03 Preparation arrow-04

This sweet potato raisin flatbread recipe makes 2-4 large plate sized flatbreads, depending on the thickness desired. The one pictured here is about 3/4 inch thick and used half of the dough, for each flatbread. If you desire thinner flat bread, divide the dough into thirds for 1/2 inch thick breads, and into fourths for 3/8 inch thick breads. In all cases they make a great treat for any meal or for a sweet sandwich such as peanut butter and banana.

We begin by washing and peeling the sweet potatoes and cutting them into chunks and placing them in a covered baking dish and baking them in a microwave oven for about 5 minutes.

While the sweet potatoes are cooking, we place the whole grain flour into a mixing bowl, and add the baking powder, cinnamon, ginger, and cloves, and mix them together thoroughly. Then, add the raisins and mix again to make sure all the raisins are coated with the flour mixture. If some of the raisins are sticking together, break them apart with your fingers.

When the sweet potatoes are baked, place them in the container of a high speed blender, and add the dates and about 3/4 cup of ice to help cool the potatoes to near room temperature. Cover the container, and run the blender at high speed until the ingredients are creamy smooth. If it is still warm, add a few more ice cubes and blend again.

Add the sweet potato mix to the dry ingredients, and mix thoroughly making sure that there are no unmixed dry ingredients left in the bowl.

arrow-05 Baking arrow-06

This flatbread recipe can be baked in either a microwave oven on microwaveable plates, or in a conventional oven at 350 degrees F. on no-stick or lightly oiled baking sheets.

If baking in the microwave oven, spoon out the dough onto microwaveable plates and smooth out to the edges of the plate depression. Bake for about 3 minutes, or until all the dough has cooked on top, particularly in the center. Then remove the plate from the microwave, and carefully slide a spatula around and under the bread and flip over onto the plate, and bake for another minute or two or until the bread is the texture you desire, being careful not to over cook or the edges will become hard. Repeat with the other breads.

If baking in a conventional oven, spoon out the dough onto baking sheets into the number and sizes of flatbreads you desire, smooth them to uniform thicknesses, and bake until they become fully baked on top with no wet spots. There is no need to flip the bread over when baking in a conventional oven.

Serve and enjoy!

arrow-07 Ingredients Information arrow-08

2
Baking Powder
Cinnamon, ground
Cinnamon, ground
2
Cloves, ground
2
Dates, Deglet
2
Ginger, ground
Potatoes, Sweet
Potatoes, Sweet
Raisins, Thompson Seedless
Raisins, Thompson Seedless
Spelt
Spelt
Wheat, Hard White
Wheat, Hard White
Love:
It makes everything taste better!

arrow-09 Utensils and Equipment Information arrow-10

Bowls, Stainless Steel Mixing
Bowls, Stainless Steel Mixing
Dish, Small Ceramic Baking
Dish, Small Ceramic Baking
Knives
Knives
Measuring Cups, Dry
Measuring Cups, Dry
Measuring Cup, Liquid
Measuring Cup, Liquid
Measuring Spoons
Measuring Spoons
Peeler, Vegetable
Peeler, Vegetable
Spoon, Large Mixing
Spoon, Large Mixing
Vita-Mix
Vita-Mix
A Loving Cook:
He or she makes everything taste better!