- 2 small red skinned sweet potatoes
- 0.5 cups of brown rice flour
- 1 tbsp tapioca starch
- 1.5 tbsp of oil
- Splash of almond milk
- 5 sprigs of thyme
- 3 small scallions
- 0.5 tsp black pepper
- 1 tsp parsley
- 0.125 tsp pink salt
Method
1. Peel the sweet potatoes and chop in half
2. Bring a pan of water to the boil, add the potatoes
3. Simmer until tender
4. Mash the potatoes
5. Remove leaves from the thyme
6. Finely chop the scallions
7. In a bowl, add the thyme, scallions, black pepper, salt, tapioca
starch, brown rice flour, oil and almond milk.
8. Add potato to bowl and mix together until a sticky but firm dough
9. Roll out the dough onto a lightly floured surface, into a circle
0.75 cm thick, then cut into 4 quarters
10. Heat a frying pan to medium heat with a splash of oil, then add
the dough
11. Cook each side for 4-5 minutes until golden brown
