Bread - Sweet Potato Raisin Flatbread

Preparation

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.

Baking

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!