In the Pure Kitchen: Shane Rigney's Sweet Potato Flatbread

In The Pure Kitchen with Shane Rigney: Sweet Potato Flatbread

03 Apr In The Pure Kitchen with Shane Rigney: Sweet Potato Flatbread

Our resident chef, Shane Rigney, never ceases to amaze with his healthy, nutritious food on our retreats. We’ve decided to bring some of that yummy goodness to your kitchen. Join us as we share his recipes right here on our blog.

I’ve been experimenting a lot recently with breads, crackers, pancakes and other savouries with an assortment of alternative flours and grains without the addition of yeast or binders. None are ever quiet as good as basic white flour which I guess is why bread has been made from the stuff for centuries! However, whilst some are dry and brittle and others too wet or dense, I have developed a few key staples that I can mess around with in terms of flavour and do deliver a pretty satisfactory flavour, texture and mouth feel.

Maybe not quite as good as my favourite sour dough French baguette but this sweet potato flat bread certainly fills the gap between baguette-filled holiday breakfasts and treat Sunday brunches. I kid you not this is super easy to make and ready in minutes once you have cooked off the sweet potato and guess what?? With a little bit of your favourite hummus, nut butter or dip it makes an ideal snack or light lunch and a fabulous bread alternative… Just have one round and not the whole batch. You can leave out the dried herbs and make it plain if you prefer or add some spices to mix it up.

What’s in the pot: (Makes 5 flatbreads)

  • 1 large sweet potato, peeled and diced
  • 1 Tbsp. ground flaxseeds (I always buy mine in lidl or aldi)
  • 3 Tbsp. water
  • 2 cups of oats blended to a flour
  • 1 tsp. dried thyme
  • 1 tsp. fresh chopped rosemary
  • ½ tsp. sea salt plus
  • 2 Tbsp. extra-virgin olive oil

What to do:

  • Steam or boil the sweet potato until soft, about 15 mins
  • Allow to cool and combine with all the other ingredients
  • Divide the dough into 5 equal balls and roll out with an oiled rolling pin on a surface dusted with a little more oat flour or ground almond
  • Heat a little oil over a low heat and cook each flat bread for 2-3 minutes on either side until browned slightly
  • Cut into squares and serve as suggested above

A perfect guilt free carby snack!


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