Ingredients for 2 to 3 servings:
- 1 kg peeled, roughly diced potatoes
- 1/2 tsp Onion powder
- 1/2 tsp Garlic powder
- 1/2 tsp Paprika powder
- 70g Cassava flour
- 50g potato starch, more if necessary
- 2 to 3 tablespoons chopped rosemary needles
Preparation:
Cook the potato cubes in a pot with a steamer for about 20 minutes until soft. Place in a bowl and add the spices. Mash the mixture until smooth with a masher and let it cool for 10 minutes.
Preheat the oven to 200°C.
Mix the dough with cassava flour and potato starch and knead into a soft dough. If necessary, add a little more potato starch to prevent the dough from sticking.
On a baking tray lined with baking paper, roll out the dough into a flatbread about 1 cm thick, making sure that it doesn’t get too thick in the middle. Spread the rosemary over the dough and press it down lightly. (Instead of rosemary, you can also use other herbs such as sage, parsley, oregano or thyme.)
Bake in the oven for about 25 to 30 minutes, until the bread is lightly browned. Allow to cool for 15 minutes before slicing.
Note from Astrid: The recipes from Heal Your Brain are mostly salt-free, which takes some getting used to at first. Some recipes also have the following addition as a tip: High-quality sea or rock salt are an option in this recipe, but without salt it is more healing. Over time, you may find that you want to reduce or eliminate the salt.
Bon appetit!
These dips and dressing combine well with the flatbread:
Tzatziki & Dips, Fries with 3 dips, French dressing
Source: Heal your brain, The practical program
Photos: Maarja Urb
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