1 large sweet potato peeled and diced
1 Tbsp. ground flaxseeds & hempseeds
3 Tbsp. water
2 1/2 cups almond flour
1 tsp. dried thyme
1 tsp. fresh chopped rosemary
1/2 tsp. sea salt plus
2 Tbsp. organic olive oil
Preheat the oven to 350 degrees F.
Steam the sweet potato until tender, about 10 minutes over medium high heat.
Combine the flaxseeds, hemp seeds and water in a small bowl and set aside for 10 minutes or until the mixture becomes gel-like then mix well.
In a large bowl, mash the cooked sweet potatoes. Add the remaining ingredients and mix well to form a 'dough'. Transfer the dough to a parchment lined baking sheet and flatten with another piece of parchment and a rolling pin to a ½ inch thickness.
Bake for 45 minutes or until the flatbread is golden brown and the edges turn golden brown.
Cut into rectangle pieces and serve.