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Caption: AIP, Paleo & nightshade-free Sweet Potato Lefse
Caption: Lefse is a Scandinavian potato flatbread, similar to a tortilla, that I grew up eating during the holidays.
This version isn't your average lefse: it's completely AIP & paleo compliant, meaning it doesn't contain dairy, gluten/grains, nightshades or refined sugar. But it's still totally delicious!
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Caption: The ingredients White sweet potatoes (Hannah variety)
Coconut oil
Coconut milk
Maple sugar
Salt
Coconut flour
Tapioca starch
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Caption: Some equipment Potato ricer
Small rolling pin
Offset spatula
Heat tempered spatula
Crêpe pan (or other nonstick pan)
Board for rolling out the dough
Other equipment listed on Sweet Treats.
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Caption: Begin by peeling the sweet potatoes & cutting them into pieces.
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Caption: Bring to a boil over high heat & cook for 17-20 minutes or until potatoes are tender. Drain into a colander. Place the potatoes into a stockpot & cover the potatoes with water.
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Caption: Rice the potatoes back into the stock pot.
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Caption: Return the rices potatoes pan to the stove. Cook over low heat for 2 minutes, stirring constantly.
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Caption: Remove from the heat & stir in the coconut oil, coconut milk, maple sugar, & salt.
Add the coconut flour, and half the tapioca starch. Mix well, then add the remaining tapioca starch.
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Caption: Divide the dough into two-tablespoon sized portions—there should be
16 of them.
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Caption: Meanwhile, preheat the crêpe pan over medium heat.
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Caption: Sprinkle a board or clean counter liberally with additional tapioca starch.
Flatten one of the dough pieces & sprinkle with additional tapioca starch.
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Caption: If the dough sticks or tears, squish it back together & re-roll it. Roll out the dough, keeping
it as circular as possible,
until the dough is very thin,
approximately 5-6 inches
in diameter. Add additional
starch as needed.
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Caption: Gently run the spatula under the dough to loosen any stuck spots. Slide your hands under the dough & transfer it into the preheated pan.
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Caption: The lefse should bubble a little. Cook the lefse on the preheated pan over medium heat for approximately 1 minute 20 seconds.
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Caption: Use the heat tempered spatula to gently flip the lefse.
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Caption: Use the spatula to gently press down on any large bubbles. Cook for an additional minute or until the back side is lightly browned.
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Caption: Stack the finished lefse on a plate. Repeat these steps until all the dough has been used.
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Caption: Roll each lefse into a tube and enjoy!
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Caption: Full recipe + instructions at
sweet-treats-baking.blogspot.com
Caption: Sweet Treats food • photography • life
http://sweet-treats-baking.blogspot.com
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