Grain Free Purple Sweet Potato Galettes

Galettes are one of my favorite ways to use up seasonal veggies and fruits. This galette is made with an almond flour base and the combination of that with the purple sweet potatoes is just so delicious.

Although the filling is not necessarily low carb due to the addition of the sweet potatoes, the base is.

Serve this as a snack, appetizer or breakfast along with some prosciutto & eggs.

Ingredients:

• 1 cup + 2 tbsp almond flour

• 3 tbsp tapioca starch

• Pinch salt

• 1 tbsp olive oil (+ 1 tbsp for brushing)

• 1 ripe banana

• 1.5 tbsp water

• 1 medium sized purple sweet potato sliced into rounds

Preparations:

• Add the almond flour and tapioca starch to a bowl with a pinch of salt Mix them together with your hands.

• Mash the banana in a small dish. Then, add it to the flour mix along with the coconut oil and water.

• Mix everything together until a dough forms. Add in more almond flour if the dough is too soft

• Cover the dough with plastic wrap or a towel and let sit in the fridge for 10-15 minutes.

• Peel the purple sweet potato and slice it into rounds.

• When the dough is chilled enough, remove it from the fridge and divide it into three equal portions.

• Roll out each piece into a circle and place the sweet potato slices into the center of each. Wrap or fold the remaining dough sides into the middle.

• Heat the oven to 350F.

• Coat the sweet potato slices with a bit of olive oil and a sprinkle of salt.

• Bake for 20-25 minutes. Then remove your dough from the oven. Let cool and dive in