Recipes using Balanced Bites spices Recipes using Balanced Bites spices


  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Servings: 8 (4-inch) round servings

One of the toughest parts of going Paleo is foregoing (former) favorite foods, especially those that are tied to ethnic, traditional dishes.

We all get a bit nostalgic about the foods of our childhoods, even if we no longer want to eat them. But even though you're no longer eating some of those foods, there is no reason you can't enjoy some more traditional-type dishes… we just need a little change in perspective (and ingredients), right?

These Mini Sweet Potato Flatbreads are a recipe that I created as a substitute for Middle Eastern and Indian naan, but this one has all the benefits of a tasty flatbread with none of the drawbacks. They are oh so simple to make, and very versatile!

Wondering what to do with them? Here are just a few ideas:

  • Slather them with grass-fed butter, sprinkle with cinnamon and eat them like a pancake.
  • Wrap them around some bacon or sausage for a quick breakfast.
  • Use them to scoop up a spicy curry.
  • Make a gyro with my Greek-Style Lamb Meatballs.
  • Create a “bun” for hamburgers or other sandwiches.
  • Fill them with shredded meat, avocado, and salsa and then fold into a soft taco.
  • Pair them with my Tandoori Chicken Skewers from The 21-Day Sugar Detox Cookbook


  • 3 teaspoons Great Lakes gelatin (the red or orange can)
  • 2 1/2 tablespoons coconut flour
  • 1 cup steamed and mashed sweet potato (both an orange and a white sweet potato were used in the photo)
  • 2 eggs
  • 2 tablespoons ghee, butter, or coconut oil
  • 1/2 teaspoon sea salt


Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Combine all the ingredients in a bowl or food processor and mix until a sticky dough forms and all the ingredients are thoroughly combined. Wet your hands and separate the dough into 8 equal portions. Form each portion into a ball and place on the prepared baking sheet. Press out each round to a 4-inch diameter, wetting your hands when the mixture begins to stick.

Bake until slightly browned on the edges, about 15 minutes, flipping the flatbreads halfway through.


If your steamed sweet potatoes seem to contain more water, yielding a loose dough, add more coconut flour to the batter, 1 teaspoon at a time, until the batter firms up.