Butternut Squash or Sweet Potato Flatbread

Butternut Squash or Sweet Potato Flatbread

By Empowered Sustenance

Screen Shot 2014-02-20 at 6.21.07 PM

This recipe is SO amazing! Whenever we make it at my house, the batch gets tripled. Great texture, flavor and ingredients that support good health.


  • 1 Tbs. coconut flour
  • 1 1/2 tsp. grassfed gelatin
  • 3 Tbs. well cooked and mashed butternut squash (or sweet potato)
  • 1 Tbs. butter, ghee or coconut oil
  • 1 egg
  • 1/4 tsp. sea salt (more or less to taste)

*(You can double the recipe if desired…and you really should)

How to:

  • Have all ingredients at room temperature. (If the squash and butter is cold, you can stir them together in a saucepan over low heat to bring them to room temperature.)
  • Preheat the oven to 400 and line a baking sheet with parchment paper. Stir together the coconut flour and gelatin.
  • Stir together the squash and the butter until smooth. Stir in the coconut flour/gelatin mixture until combined, then stir in the egg and sea salt.
  • Spoon into rounds on the baking sheet. You can make these thinner or thicker– experiment and find what you prefer! I made them about 1/4 inch thick for the picture here, but I usually make them a bit thicker.
  • Bake for about 12 minutes, then carefully peel them off the parchment paper and flip. Bake for another 5 minutes (or longer), until they are dry to the touch and pliable. (They will take longer to cook if they are thicker and they will cook faster if they are thinner… you know the drill.) Let cool completely, then enjoy within an hour or so of baking for the best texture. (Compliments of Empowered Sustenance)

Chia Porridge

Ingredients per person:

  • 3 T chia seeds (also delicious with added ground flax seeds!)
  • Water to soak
  • ¼-3/4 cup full fat coconut milk
  • ½ tsp. cinnamon (or more, to taste)
  • ½-1 tsp. raw honey OR a few drops of stevia OR 1/4-1 tsp. Lakanto to sweeten
  • Optional: ½-1 tsp ghee

Screen Shot 2014-02-14 at 8.42.18 AM

How to:

  • Soak chia for 1 hr (or overnight) in water (approx. ¾ cup)
  • Add gelatinous mixture and coconut milk to small pan and heat on medium low for a few minutes until warm, stirring occasionally. If you add ground flax seeds, double the amount of coconut milk.
  • Add sweetener and cinnamon, stir.
  • Pour into a bowl and stir in ghee.

Banana Nut Pancrepes

I’ve got a great new recipe to share! Banana nut pancrepes (cross between a pancake and a crepe)!



  • 3 chicken eggs, preferably organic
  • 3 T sunflower seed butter or almond butter
  • 1 medium banana, ripe
  • Coconut oil for cooking
  • Cinnamon and butter for topping

How to

  • In a large bowl, use a hand mixer to thoroughly blend eggs, banana and sunflower or almond butter.
  • Heat 1 T of coconut oil in a large skillet.
  • Pour palm-sized dollops of batter into pan and cook for 1-2 minutes (top side will change from shiny to matte). Flip and cook for 1-2 minutes on the other side.
  • Top with butter and cinnamon and enjoy! Makes about 10 pancrepes.


These pancrepes have such a great flavor to them and while they were thinner than I expected, I really enjoyed the texture. If you desire a thicker texture, try adding a small amount of coconut flour (like a teaspoon or two) or nut flour to the mix. Happy cooking!