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Vibrant health means you can live life to the fullest. Empower yourself with the steps I used to free my life of chronic disease and medications.

Reader Interactions


  1. These look delicious. I might not be able to get my hands on squash, but these sound wonderful with sweet potato, which I always have on hand. Thank you for posting this! I will definitely make these over the weekend.

    I just discovered your blog through the Purely Twins last week and I love it. Your recipes sound amazing, and they fit within my eating restrictions (I’m allergic to cereal grains), and I love your traditional approach to food. I’m not following the GAPS protocol, but I have listened to a lot of Dr. Campbell-McBride’s lectures and I’m slowly trying to incorporate more Traditional food in my diet. I also really appreciate your approach to overall health. I really look forward to your posts. Keep it up!

  2. I love the idea of this, and I’m totally excited to try it out! I wonder would gelatin work if I’m trying to create a gluten free biscuit? I’m Southern, and I need to figure out how to get my biscuits back into my life!

  3. This looks wonderful, awesome and nutritious! Can I ask? I’m allergic to all cocunt :(, could I use an alternate flour that would still work to make these? Thanks so much!

  4. Just made these and I’m BLOWN AWAY! YUMMY! I cooled mine in a skillet I used this morning to reheat bacon. Just a wee bit of bacon fat was left and then I ate one just now and WOWZA! These are awesome plain and with the wee bit of bacon fat. THANK YOU FOR SHARING! I actually think my picky 7 year old kids may love them too.

    • I want to make these and was wondering if cooking like pancakes would work too. Is that how you made them Christy S?

      And Lauren, do you think these would work with pumpkin puree in place of the squash. Just wondering here. I love butternut squash (it is my very very favorite winter squash!) and have on sitting in my counter right now, so I will be making these this weekend for sure!!

        • I tried this recipe today with pumpkin purée as that was what I had. It was darn good. This is the first coconut flour based bread that I liked. Thanks for sharing!

          Can you share how you flattened the bread after putting a spoonful on the parchment paper lined baking tray? I had to be creative and use wet hands to flatten them out but wondering if there’s an alternate method.

  5. Hi, I like your blog, and you don’t need to post this–it’s just for you. I wanted to let you know that you frequently misspell its and it’s, so here’s an easy way to remember how to use them: it’s ALWAYS means it is, no exceptions! That’s it. So here’s a sentence from your butternut flat bread post: “I sing it’s praises in my popular recipe for Coconut Flour Pancakes… With Gelatin! Regular gelatin would work,” so what you’re really saying is…”I sing it is praises…”
    Please take this with love since that’s how it’s meant. BTW: I’m an English teacher. All the best, and keep up the great work.

    • Really, because an apostrophe s is also used to indicate possession. Such as The website’s recipes… or like in the post to which you are referring: the praise belongs to “it” therefore, it’s praises. Not it is praise. Just sayin’

      • She’s referring to when the apostrophe is used after the word “it.” It’s different when the apostrophe “s” is after a word such as “website.” Dumb English language can’t have one rule for anything!

      • When thinking about its – as in “belongs to it” – or possession, think about his and hers. Neither has an apostrophe but they both signify possession (which I just misspelled twice – ha!).
        I had a physics teacher at Uni who would go bananas if you used it’s wrong.
        It’s – it is
        Its – belonging to it – like his and hers.
        On another note – whoa Nellie I can NOT wait to try these with my fresh honey!!

      • Christine, Kimberly is correct. You don’t sing it’s praises, even if the praises belong to it. Its is like his or her. You don’t sing her’s praises, do you? Do you sing hi’s praises? No. You sing its praises, his praises, and her praises.

      • LOL @ Bobbi – “Grow up” for using proper grammar? Using correct grammar is actually grown up. So, check!

        I could see your comment if she had been rude about her comment, but she was very polite and did not mean for the correction to be public.

        • I love this grammar-based conversation. This makes me very, very happy. The correct usage here is “its.” If you doubt me…try reading “Eats Shoots & Leaves” by Lynne Truss. It’s (it is) a very funny book on punctuation. Its one of my new all-time favorites. 😉

          – Over Educated-Educator

      • I just tried this recipe for the first time.My son is GF and has a large list of allergies so most Gf baking is unsuccessful. So trying to find a bread is nearly impossible for us right now.However, this recipe is amazing and I subed the gelatin with agar agar and substituted the eggs with a tofu baking powder mix….They turned out lovely. I used half a tsp of AGar Agar

      • Has anyone found a suitable egg sub? Any help with this would be greatly appreciated! I tried applesauce (what I had around) and it was a total fail. I am allergic to flax and am thinking of trying the Vegan Egg product.

  6. These look amazing!! But my son and I can’t have egg white. Would using just yoke work? Or two yolks? Or extra squash? Anyone made this recipe without the egg? Thanks

  7. I never would have thought of this combination! But they sound great. Definitely going to have to try them. I’m allergic to wheat, and also trying to heal my digestion.. Gelatin has been immensely helpful so far, though I hadn’t gotten this creative with it yet!

      • Dying to know if anyone gave you feedback about using agar-agar? I happen to have some on-hand, and I often wind up cooking for vegetarian friends. Curious if anyone tried it and has any tips for measurements and how to prepare it.


        PS: just discovered your blog last night and it is amazing. Thanks so much for sharing your knowledge and creating these recipes. I know it’s a lot of time and hard work!

      • here you go, if you are still there three plus years later (lol)
        or i could say i am doing this in the name of world peace 🙂

        7 g coconut flour
        4 g gelatin
        50 g mashed squash (or other starchy veg)
        10 g (= 15 ml) healthy fat
        1 egg (mine weighed 65 g when it was still in its shell)
        big pinch salt (about 1 ml in a ml measuring spoon)

  8. Can’t wait to try this! I made your cauliflower wraps the other day, and am making your cardamom cupcakes with the lemon mousse frosting today for a little tea party at my house! Your blog is incredible and your recipes are helping me change my life with your fantastic adopted theories on the paleo program- absolutely love it! Thank God I found your website!

  9. Hi. I’m trying to make these & not going well. Wish you had pictures of the batter and a size comparison. My batter was runny – wasn’t going to “spoon in rounds”. Going well til I added the eggs – eggs too big? I was doubling the recipe and I triple checked my measurements. I had to add more flour, gelatin & squash just to thicken it & only got 4 wraps about 6″ in diameter. What went wrong? 🙁

  10. I really wish you would post recipes for larger amounts of things. Making tiny amounts isn’t efficient. For example, heating a huge oven for this piddly little bit of bread just doesn’t make sense to me. I work outside the home, and my time in the kitchen is limited. I find myself passing up many of your recipes because of this issue. I need to eat gluten-free, but most of the time I can’t due to time restraints. It’s very frustrating. Thanks!

    • Lauren has stated many times that GF breads don’t taste as good or hold up well when left over so perhaps that’s the reason for smaller recipes. My goodness…what a bunch of complainers in the comment sections. If everybody would read the blog and then through all the comments, most would find the answer to their question, especially when there are already a ton of comments….someone probably already asked. And people wanting to know about substitutes??!!!! Yikes!! Wouldn’t it make sense that many would already know what works for subs and what doesn’t and not to expect a recipe creator to cover every possible option? Oh… and the ones who want a carb count, etc!!! Wow! You have a lot of patience, Lauren! I think your blog is great and thank you for all this free information and yummy recipes you share with us. I have learned a ton from you and feel comfortable that what you say is backed by a lot of research on your part and experience. Are you foolproof?? Of course not! but you’re headed down the right road and IT-apostrophe-S all good! Geesh…getting corrected on punctuation?? Guess some don’t read your blog when they should and some read it too close!! Haha!

  11. I absolutely love this idea! I’m currently in the middle of my first 30 days totally grain-free, and something ‘bready’ sounds so good right now. I’m thinking breakfast tacos. Thanks for this great post!

  12. These sound great. I’m thinking this recipe could be used for teething bisquits? Maybe in a shallow pan and cooked a little longer to make them crunchy, cut up in little ‘sticks.’ Hmmm, I’m going to try that for my grandson. I’m really trying to keep him gluten-free but his parents don’t quite understand so it’s (it is 😉 a challenge.

    Thanks so much for this!

  13. I am so excited to try this recipe! I struggle with my kids lunch boxes….some days slapping a sandwich together is so tempting. I’m hoping these will keep well and that they can take them to school. Luckily I have some grass fed gelatin on hand (I got mine from Amazon, I think). I ordered it for some of your other great recipes.

    Thanks for this great idea!

    I also want to add that I think it is so nice that you take the time (which must considerable) to respond to so many of the comments people make. Also, you are always so positive and kind – I’ve run across some pretty rude bloggers lately, but you always handle tricky comments gracefully. It makes reading your blog and reading through all the comments very pleasurable.

    • So my coconut flour came today but my oven is broken. Not one to give in easily, I tried making this 1) with agar in place of gelatin and 2) on the stove top. I figured it would work fairly well since the stove top would off the intense heat the agar would need.

      Verdict? Definitely good! They turned out like a bread even on the stove top, go figure! I’m excited to play around with this more. Thanks SO much for creating and then sharing this recipe!

  14. This sounds great! I can’t wait to try it. You have so many great recipes! I do wonder how difficult it would be for you to provide calorie information. For me, this is a forever lifestyle change, but I am trying to lose some weight for bikini season. I’d like to keep track of my calorie consumption.

    • I know that we all have chosen our own ‘eating lifestyle’ but I would strongly encourage you to do a little research about ‘calories in, calories out’.

      It has been debunked completely and explained by many that are well respected. I promise you will save your self much wasted time and effort.

  15. After being vegetarian for several years, I just bought my first batch of (NOW) gelatin, and can’t wait to try out this bread. I thought the Great Lakes was out of my price range, but I just found a really good deal on this random strength training website – thought I would pass it along:

    The 6 canister price breaks down to about $10 each. Seems legit – they take Paypal.

    • I think they would be fine for tostadas… just pile the toppings on the flatbread, but don’t expect them to bend like tortillas. You may have more luck with my cauliflower wraps recipe as a tortilla substitute.

  16. Thank you for these! My boys love them and as we eat full GAPS, they are VERY excited to have “bread”. :-). I made “pizzas” for them with homemade labneh (just strained homemade raw milk yogurt and added salt) and kafta meat and my 4 year old said “I love this!”. As we are constantly feeding them soups, this is nice to hear! Thanks so much again!

  17. Sounds great! Any idea if these freeze well? I’m concerned that freezing the gelatin might make them tough. Otherwise, I suppose I can freeze the squash or sweet potato mash to help speed things up.

  18. Lauren, I saw this recipe some times ago but yesterday was the first time I prepared these flatbreads.

    It was so good that I made them twice 🙂 Once for breakfast, with butter and honey and once for lunch for our hamburgers. For the burgers I added some grated cheese in the batter, it was awesome.

    I tripled the proportions because I knew my kids wouldn’t stop eating! I was right : )

  19. If I made a bunch of the “dough” (or batter?) ahead of time, could I just keep it in the fridge and cook it right before lunch time? Is there any reason that wouldn’t work? The recipe is for such a small quantity and I’m cooking the potatoes just for this.

  20. You are a most wonderful cook. I am exited to have found your website and I shall be making those pancakes asap p I have just received my gelatin so that I can try those at once.

    Thank you Lauren I am doing best to spread your fame far and wide.

    I did not buy the gelatin which you recommended Lauren, because I cannot think of using anything labeled “kosher”. That method of killing animals is unspeakably cruel.

    I got “now real food” from Amazon. It is from organically raised beef and of course, grass fed.

    • Thanks for the thoughtful comment! Great Lakes also has a porcine gelatin and I think Bernard Jensen’s beef gelatin is also non-kosher. I haven’t heard of the Now Real Food brand, but I will go check it out. I’m always interested in different brands of good gelatin.

  21. wow, I just totally jacked up this recipe. Mine look nothing like the picture and fell apart somewhat, but I am willing to try again. However, I dipped them in organic pure maple syrup and can you say pancakes!!! Yummy! I’ll save these for breakfast tomorrow.

  22. You’re a genius! I had these for breakfast with raw honey and… oh MY what an amazing combination!! They also travel well! I had a leftover burger for lunch with guacamole, and these worked perfectly as a bun. Thank you so much!!

    And for you SCD-ers out there with lots of mashed carrots, I didn’t have squash and carrots worked just fine.

  23. Hi, Lauren. =)
    I always enjoy your blog when I stop by…I’ve learned much from you since our health situations seem very similar. It’s seems you’re just a step ahead of me and I appreciate you sharing your wisdom & knowledge!
    This recipe is delicious…even those not needing gaps/scd in our family liked these a LOT. I served them with raw honey & cinnamon. The portion size was perfect. I love your recipes being written this way…I can just multiply the recipe by however many are joining in the meal!
    Thanks so much,
    D =)

  24. I just made these with almond flour and they were excellent! I doubled the recipe but really only needed 1 1/2 eggs b/c it was pretty runny. So I made small rounds but they were out of this world! Can’t wait to try it with sweet potatoes next.

  25. Great recipe. I’ve been playing around with it to make it egg free, so I did the chia seed trick of one tablespoon of ground chia seeds to 3 tablespoons of water, let sit to gel up. I also dissolve the gelatin first in a little bit of warm water. The added water required additional coconut flour, so I added a scant tablespoon more which worked well. I found I did have to cook these longer on each side, but then I only made four cakes (about 15 minutes first, flip for an additional 8 give or take).

  26. I just made these–I didn’t have butternut squash on hand, so I used pumpkin instead, and they came out great! I ate them for breakfast slathered in butter and raw honey–YUM! Thanks for the awesome recipe!

  27. If anybody has any luck substituting for the gelatin, please post about it! These sound lovely but one of my kids is vegetarian so I usually cook vegetarian for the whole lot of us (and also avoid animal products as much as possible for ethical reasons myself). I’ll try experimenting with some of the suggestions mentioned above and report back if anything works well too. 🙂

  28. Does this recipe work well when you multiply it in order to make more? Not all recipes can be increased without causing an issue. Thanks for your help, and for what looks like a wonderful recipe!

  29. I made these last night to go with a rather bland lentil & kale dish I made the other night. These gave it just the pizzazz it needed!!! My daughter (2.5 years) & hubby gobbled up every last one and I TRIPLED the recipe!

  30. I made these yesterday with purple sweet potatoes. They were absolutely delicious!! The color was a dark grey after I mixed my eggs. Today I have squash and making it again! I see me making these many times in the future, thanks for the recipe!!

  31. Thanks for your amazing recipes and ideas. I’m a Chef and make your Soft Fudge Cookies all the time. They are even better when refrigerated for a few hours after cooking and store in the fridge very nicely. Thank you for sharing your information!!

  32. Hi, thanks for the recipe. My family has in the past two months of GAPS rejected all butternut squash recipes,( fries, fritters, shredded & sauteed and topped with fried egg, pancakes, chips etc.) due to not liking the sweetness factor. They did not detect the squash in this amazing recipe at all. They called it cheesy bread, and I did not add cheese whatsoever! Now, thanks to you, I have a way to get this healthy veggie into their diet. 🙂

  33. this almond flour biscuit is delicious. I made it last week, pulled from another blog…
    This week, Megan Keatley of Health-Bent is sharing one of her personal breakfast favorites with us. If you’ve been in search of a top-notch, grain-free biscuit recipe made using 100% Real Food, it’s your lucky day!

  34. Lauren, thank you for this and other lovely recipes you keep posting for us. I made these flatbreads with beetroot instead of butternut squash and served them with lamb burgers. It looked and tasted amazing!

  35. I used glucomannan powder in place of the gelatin. Also replaced egg with flax meal 1 egg &3 tbs water.They turned out great. I plan to make a triple batch today. Thanks for a great recipe. I can now eat a sandwich. 🙂

  36. Last night I made grain-free, low-glycemic carrot cake, a week ago I made my first no-grain Brioche sandwich loaf, last August I made no-grain cream puffs as a wedding gift for my best friend. Daonuts No-Grain Flour blends will be in production October 7th and available online. Please visit:

    I am passionate about re-storing faith in nourishing food that is also pleasurable on a core level. Daonuts are not just for gluten-free consumers, but will potentially serve allergy suffers, diabetics, weight watchers, autistic children, folks with IBS or Crohn’s Disease, Paleo Dieters and anyone desiring a healthier diet.

    Daonuts consist of ONLY nut & seed flours like almond & flax meal – no wheat, corn, soy, rice or bean flours.

    Currently I have created three no-grain flour blends. They are:

    Daonuts No-Grain Flour Blend
    Daonuts No-Grain Tortilla Blend
    Daonuts No-Grain Biscuit and Pie/Pizza Crust Blend

  37. I made these, chia replaces the gelatin fine and the egg-you can subtract it with enough chia but they take longer to bake. It worked well but the recipe makes like 2 rounds, no where near 6! I am sure I did something wrong, they are excellent. I am making them for a gluten free friend who misses wraps and flat breads, she loved them. I can use egg where she is concerned but my chickens are off laying so I have few and wanted to do without the eggs and see if it works. It worked well.

  38. I have a question about the gelatin. I have great lakes brand, unflavored. I have tried using it in sweet dishes – like fruit snacks. They have a horrible beefy taste. It is very wierd and disgusting. However, my kids gobbled up your pancake recipe that uses the gelatin – and I want to try the flatbread. Do you know why this taste is happening? Could I have gotten a bad batch? Thank you.

  39. Wandered back because this works so well I had to say both a thanks AND share a nifty discovery – thus far, I’ve been totally UNable to find a root veggie or squash-type ingredient that won’t work in this recipe. For hot pink bread (for the Princess of the castle… or just anyone who will get a smile out of sitting down to some seriously neon colored food minus any scary artificial food dyes) – roasted beets work great. You get a lovely sunshine infused bread with golden beets. Squash & sweet potatoes naturally, as well as standard white potatoes. Carrots, parsnips, turnips, even celery root work as well. Even gave some roasted garlic paste mixed in with steamed & pureed cauliflower and some roasted delicata squash well mashed a try and found it so good… I kinda sorta ended up eating the whole batch while puttering in the kitchen making a big batch of vegetable soup. (Dipping into the simmering pan as a edible spoon for ‘quality control’… because after all, you wouldn’t want to serve your family something that wasn’t just right yet, would you? lol) Such a great basic recipe to keep permanently displayed on the fridge so it’s never more than a brief rummage through the available produce to get bread onto the table! Thanks so much.

  40. Since going GAPS/SCD a long time ago (and being off and on for awhile now), I have tried to make myself like butternut squash. I’ve tried it so many ways to no avail. I made some butternut mash yesterday and just forced myself to eat it. Something about the sweetness and the texture is disgusting to me, no matter how I make it!

    Enter the butternut flatbread. Thought I had nothing to lose by giving it a try this morning, and I actually liked it!! I’m amazed! This just may, in fact, change my life! At least as it relates to all the butternut squash currently preparing to rot in my pantry over the winter 🙂

    Thanks, Lauren.

  41. Made these tonight. Great flavor but a whole lot of work! I made two batches, doubling the ingredients each time and I ended up with a whopping 8 pieces. The dough was hard to work with (it was sticky and difficult to form into uniform “rounds” or cakes) and even more difficult to flip. Each batch turned out differently (I cooked two “pancakes” at a time) and all were difficult to flip. I tried waiting until they’d cooked longer to flip them but some were burning around the edges.

    I followed the recipe to a T, except I used the EGG-replacer instead of actual egg. Maybe this was the problem?

    Great flavor and consistency. I’d like to make more but only if I can figure out what went wrong because like I said, these were a LOT of work for me.

  42. Followed the instructions, but yieled very small amount of batter. The rounds were so thin which resulted in breakage, even with utmost delicacy in lifting and turning. The taste was nice, but I could not see any way of using these as flatbread. 3 Tablespoons did seem a small amount to mix with the egg and the gelatin/coconut flour mix.

  43. Oh my wow! I just happened to have all of these ingredients and just had to make them at once! They’re just cooling now but I had a little nibble and it tasted great! Next time I’ll double it and use the food processor because I found that I was’t quite able to mash the yam I used small enough and it made spreading just a little bit difficult. I was really pleased with the way that they rose ever so slightly though because as I was putting them in the oven I wasn’t sure how sturdy they would be, but they turned out perfect.

    GREAT post though! Love love love! Just have to go to the store now for some sandwich fixings 😉

  44. People who comment on this blog are funny…..

    -People can make grammatical mistakes!! It is okay!!
    If you feel you need to make a holier-than-thou comment pointing it out- just consider keeping it to yourself or to your English student’s papers.

    -Lauren addresses the health benefits of PASTURED BEEF GELATIN- *not* a vegetarian substitute. Gelatin from cows that eat grass is a VITAL healing component in one’s diet.

    -Lauren states that she hasn’t done the recipe without eggs! Why ask????

    -If the recipe is too small for you, double it or triple it.


    Man, commenters can be such bummers.
    Lauren, I LOVE your blog and am so happy that I came upon it not to long ago.
    I have been using many of your recipes with much success and delight.
    And I LOVE your use of gelatin in recipes, you don’t find that often in baked goods.

    Be blessed and encouraged Lauren!!
    I look forward to your future posts 🙂

  45. Thank you. I’ve been gluten and dairy free on my gut healing journey for over a year. I’ve recently removed all grains, following SCD, and I eat foods that are lower in oxalate also. This recipe is amazing. I’ve been looking for ways to add more gelatin to my diet as well, so perfect timing. The flatbreads are delicious and it is really is easy to make. My son and husband are in love with them too. I’m just so sorry that it took me this long to discover that it existed! Thanks for creating this – the best closest to sandwich bread type substitute that fits all of my diet restrictions – that I’ve had!

  46. I share your love of Great Lakes gelatin. I take it every day for joint pain as well as for regularity. I have been ordering the Hydrolyzed version (green label) because it dissolves so easily in liquids. I just read this morning that it doesn’t do the gelling thing in liquids. I may try this recipe with the Hydrolyzed version so I don’t have to wait until I finish the new can! Any thoughts?

  47. Just love these! Does anyone know if they freeze (because I would love to make a huge batch)? I’m new to your site and you are so inspirational. Thank you for sharing your hard work with all of us.
    God Bless you!

  48. Just tried this and it barely made 4 small rounds for me but maybe I didn’t measure the sweet potato correctly. Doesn’t matter. These were so delicious! I made another batch after trying them and doubled the recipe. Might try w arrowroot next time as someone suggested just for a change? Thanks for sharing!

  49. Lauren, you are brilliant. You are on the verge of a wrap/flour tortilla here. I threw 1 c of squash, 3 eggs, 1tbsp gelatin and 1 tbsp melted butter and salt together, spread it out thin on the parchment paper and baked at 400. Turned it over onto another piece or parchment to cook the other side. If you want to tinker with this to produce a real wrap-like product, that would be great! I left out the c flour but that May or Amy not improve it. It came out thin and close to sturdy enought to wrap some deliciousness in it. Oh god for a turkey wrap, or a burrito like thing! don’t have the patience to perfect these things, so if you feel inspired, go for it!

  50. Hi, I am new to using gelatin, and I am trying it in a recipe for the first time, so I apologize if this seems like a silly question:
    The recipe calls for 1 1/2 tsp gelatin, Does that mean 1 1/2 tsp powder, or mixed with water?Thanks for all of the great recipes!

  51. Ok…maybe this is a silly question, but the gelatin…is that in its powdered form or when it is already jelled up? I haven’t been able to get that grass-fed gelatin so I’m using some packets from my local health food store. Just needed some clarification!

  52. Quick, probably dumb question, I’m new to a lot of this, and I’ve never cooked with gelatin before, do I have to bloom it first in cold water or just add it as is?
    I’m looking at the stuff I’ve been eating, and I’m hoping a recipe like this will be a good substitute for sandwich bread since I can’t really fit in enough time for anything more elaborate than a quick sandwich for lunch at work.

      • OK, So I made these last night, the taste was pretty good, but they were more savory pancake than flat bread, and weren’t pliable at all. I can’t think of any way I’d be able to make up five 1/4 inch flatbreads from the relatively small amount of dough the recipe made, but maybe I did something wrong. That leads me to my questions… I had to take a little detour from the recipe above, I had to use canned butternut squash puree since my store didn’t have any decent looking whole squashes. I also had to use Knox gelatin since the store didn’t have the grassfed version. So 1) was the gelatin I used not a good fit for this, or 2) does the squash need to be mashed, and therefore more fibrous than the canned puree I had to use to give the bread the pliability? And just to reiterate, the flavor was there, it was just the texture that was lacking. If I can figure out the pliability issue I’d definitely make these again!

  53. Hi Lauren,
    I found this recipe via Pinterest. It’s easily the recipe I’ve made the most (9 times)!

    My 4 & 2 year olds love these as pancakes with butter and a little raw honey. I add a splash of vanilla extract when I remember. We are on the “healing tooth decay” protocol diet. This recipe has really helped our transition away from grains. My kids don’t feel deprived at all 😉

  54. Hello Lauren –

    I’ve been to your blog a few times, but this is the first recipe I’ve tried and it was delicious (I made BLTs – well, bacon, spinach, avocado and tomato – and my father even loved them).

    I never subscribe to newsletters, but I’ve just made an exception for this blog. You seem fantastic and I’m thankful for all your knowledge and experience. (I also read through your story and am so happy to read the credit you gave to Christ).

    I’ve always had weight issues and, while I eat very healthily, I think I’m going to do a month sans gluten and dairy and see where that gets me in terms of body, mind and spirit (I already have a good and uplifting exercise regiment)… I’ll be frequenting your recipes for this adventure.

    Thanks so much for your work here,

  55. Ok, so I just made these and wanted to share my version for people looking to substitute the gelatin and egg. I don’t have gelatin and my boyfriend is avoiding eggs, so I substituted with 1/2 c up soaked cashews! I just blended them up and added them to the butternut and butter mix. I also increased the squash to about 1/3 c. I added lots of spices (garlic, pepper, parsley). They held together very nicely and taste delicious! So excited to make quesadillas with them 🙂

  56. One of our family can’t have eggs. Another can’t have coconut. So I attempted just dumping a bunch of ground flax in place of the two ingredients and baked it longer at a lower temperature. I added garlic too. It turned out surprisingly well! I was expecting we’d end up with a bowl full of mush after a futile attempt. But it worked!

  57. Hi Lauren,
    I am a new visitor from your website and I love this flatbread with both sweet potato and butternut squash, I didn’t have the gelatin and it seems ok to me.Tthey both turn out great. I am on plaeo diet so It is so good in the morning to eat them as my bread portion 🙂 thanks for your sharing.

  58. Thank you for this amazing recipe. I cannot have grains because I have SIBO and cannot do tree nuts because they give me devastating headaches, and it has taken me months and months (and lots of ingredients) to finally find a delicious bread alternative! Thank you! I’m baking them in a non stick muffin top pan for uniformity, they flip out and over fine at the suggested time in your recipe. Thanks again!

  59. I just made these without the egg (I added some tapioca flour instead…I’m not sure it was necessary or if it did anything), but they turned out lovely and tasty! I guess I wasn’t clear on “make super tiny little disks”, because my larger “rounds” had to be turned over in pieces. Oh well. Tasty carbs, get in my belly ;-)!

  60. You. Are. The. BEST!! I have been making these and the Paleo Sandwich Rounds every week for several weeks now. Both recipes are simple, healthy, and oh so satisfying. THANK YOU SO MUCH! 😀

    • I made them like pancakes on a stovetop using an un-greased well-seasoned cast iron griddle because i didn’t want to turn on the oven when it was 85 in my kitchen. They turned out delicious.

    • if you’re still wondering, I can at least tell you I baked it (I used a sweet potato), and it came out perfectly! I actually didn’t have luck with it a few months ago when I tried to make it with butternut…

  61. I’m so confused. Following the exact directions using butternut squash and Great Lakes gelatin, this turned out completely liquid, so there was no way I could “spoon” it onto the baking sheet. I added 3 times as much “flour” and it was then scoop and spreadable but not enough that I could adjust the thickness if I wanted like your instructions suggest. Trying to bake in the oven right now but not hopeful about the outcome.

  62. I have no idea how you got them to that uniform perfect thin consistency, but other than that, these were AMAZING. I added some onion powder and oregano to the batter (it was a good choice!!!) I actually made them as a way to eat a ton of chicken liver pate that was given to me by a friend who made too much – I topped each of these with a big spoon of it and put balsamic caramelized onions and some arugula on top. OHMY. It is NOT going to be difficult to eat all this pate at all now – they’re so good I think I can finally actually achieve my goal of eating liver every week!!!

  63. These sound delicious and I can’t wait to try them! If anyone is interested (and hopefully no one else has mentioned, I didn’t look through many previous comments) I found one day that mashing cauliflower and just one carrot together tastes very similar to butternut squash and that is what I’m planning on using in the recipe. I’m trying to be as low starch as possible as I have lost weight easily by giving up starches.

  64. Hi Lauren. Do you think If I perhaps doubled the ingredients that this could be made in a loaf tin as normal sandwich bread? And if so would there be any other adjustments you would recommend?

  65. Just put these in the oven for probably the 5 th time since finding the recipe and thought it was time for an overdue thanks. I use butternut squash and double the recipe every time. I use it for lunches
    ( with mayo and turkey, and blts, or with hummus or goat cheese and various toppings) or a wonderful side dipper for soup. I was using a flax meal and egg mug cake for ” bread” , but felt like I was using too much flax and I’m not a huge fan of the microwave so this recipe has stepped in as a way healthier and more versatile option. Thank you so much for all of your recipes and congrats on your continued success. Sincerely, Cara

  66. These are absolutely wonderful. I made them as-is using ghee. I also halved the recipe, as it was just for me. Halving the recipe produced two good sized rounds. I wish they would save better, as the second round stuffed me, but that was more because of the mounds of toppings I used.

    I have made these about five times since finding the recipe, all using the same butternut squash. Once the squash is roasted and mashed, each time I made the rounds, it was a very fast process – I was able to prep the ingredients in the the time it took for the oven to preheat.

    So far I have had the rounds topped with :
    * miso, guacamole, scallions, baby mustard sprouts, baby kale sprouts, sweet pea shoots, sunflower sprouts ( I love baby sprouts…try them if you haven’t.), fermented carrots.
    *miso, avo, tomato, mushrooms, sprouts, fermented carrots
    * homemade refried beans, shredded cabbage, cilantro, lime juice, avo, jalapeño (as a tostada)
    *pizza round with homemade pesto, sautéed mushrooms, shrimp, scallions, leeks, pistachios, cilantro, cherry tomatoes halves
    * spread one with carrot mash and the other with cauliflower mash then topped with leftover veggies ( I had spinach, arugula, zucchini, mushrooms – all warmed and wilted, tomatoes, avo, bell pepper.)
    * future toppings I will try will be for BBQ heritage chicken tacos/tostadas, more veggie pizzas (whatever is in season at market), used to sop up curry, add cinnamon and spread with ghee or coconut butter, lamb sausage patty with scrambled eggs (faux McMuffin), and just a carrier for leftover veggies.

    Thanks, Lauren. Another great (and oh-so-easy) recipe.

  67. Made this evening, they are perfect. I used ground psyllium seeds instead of gelatin. They are a beautiful golden color. Made 6 rounds 3″ in diameter. They will be the buns to my hamburger sliders. Thank you for sharing.

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Lauren Geertsen, NTP

I’m an author, entrepreneur, and nutritional therapy practitioner (NTP). I began this website at 19, to share the steps that freed my life of chronic disease and medication. Now, Empowered Sustenance has reached 30 million readers with healthy recipes and holistic resources.

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