makes 12 flatbreads
This recipe was adapted from a website recommended by Chef Julie Francis. For inspiration, Julie sometimes references Dr. Mark Hyman as a good resource for healthy eating (where the original recipes uses parsnips). Learn more about Julie’s personal chef services at Nectar Personal Chef.

¾ lb. sweet potatoes, cubed
¾ lb. carrots cubed
3 large eggs
3 Tbsp. oil, divided use
⅔ cup almond flour
1½ tsp. salt
½ tsp. black pepper
Toppings: cream cheese, lox, peas, fresh dill, and chives

Preheat oven to 400°; grease two large baking sheets.

Add the sweet potato and carrot cubes to a food processor in batches. Pulse until chopped into fine pieces that resemble coarse salt. Add the eggs, 1 tablespoon oil, almond flour, salt, and pepper and pulse until combined.

Scoop ¼ cup of the sweet potato mixture and place onto baking sheet. Press each scoop into an oval, about ¼-inch thick. Bake for 25 minutes; remove from the oven, and brush the top of the flatbreads with oil. Gently flip the flatbreads, brush with remaining oil, and bake for another 10 minutes. Remove from the oven and set aside to cool slightly. Top with cream cheese, lox, dill, chives, and peas.