Squash Flatbread

This squash flatbread is Paleo, AIP, and coconut-free, making it a versatile and healthy option for those following special dietary restrictions. It's easy to make and perfect for serving with your favorite toppings or as a side dish.

Ingredients:

• 2 cups cooked and mashed squash such as butternut or pumpkin
• 1/4 cup coconut flour
• 2 tablespoons arrowroot flour
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

Warm your oven up to 375F 190C and put parchment paper on a baking sheet

Put the mashed squash, coconut flour, arrowroot flour, olive oil, garlic powder, onion powder, dried oregano, salt, and pepper in a bowl

Make a dough by mixing it well

Put the dough on the baking sheet that has been prepared

Using your hands, flatten it into a thin, even layer that you can shape into a circle or a rectangle

The flatbread should be baked in a hot oven for twenty to twenty-five minutes, or until the edges are golden brown and the center is cooked

Take it out of the oven and let it cool down a bit before cutting it up and serving

This tasty squash flatbread can be used instead of regular bread if you follow the Paleo, AIP, or coconut-free diets