This was a creation of vengeance! Of a deep anger and frustration and from a desire to lash out and make it even in some way! I think I did well...!
Whoa! Ok, I'll take a deep breath. So, here is what happened. Mid this week, I got sick of it all. Of being fored to scroll through photo after photo Of people piling stuff high on bread or toasting it crisp and buttery or eating bread puddings and french toasts... Of being inundated with mouthwatering, luscious, trauma inducing captures of things with copious amounts of wheat in them that I simply cannot touch... Particularly since I was coming off a bout of ill-advised spelt indulgence that I did not know I also had an intolerance to.
annoyed with the state of affairs and my inadequacies. I really, really wanted a sandwich!
There i was seething at all the happiness everybody else was enjoying and me just bloating from just looking at the photos and I was pissed. Really annoyed with the state of affairs and my inadequacies. I really, really wanted a sandwich! And, I started feeling bad for myself that I could not have any. Yes, classic facebook effect....
Then it struck me. I had made vegetable flatbread before with just vegetables and egg. They are awesome btw. Only problem is that they are better as pizzabase than sandwich holders. A sandwich 'bread' needs some sponginess and give to it when you bite into it, while standing straight when just made or relaxing on the plate.
I thought about it for a while and since I was not going to get anything productive done until I had resolved my frustration, I decided to play in the kitchen. I had some dehydrated almond flour and a smallish sweet potato in my pantry. There was born the idea of combining that pizza base concept with a quick bread to make my sandwich 'bread'..!
Voila! Here you have it! Three ingredient bread for souls like me who can't eat gluten, and, for everyone else who can because it is bloody awesome. Sweet potato, almond flour, egg. That's it. Simple. Clean. Delicious. I was vindicated. I showed the world. I came out on top again. Bah to all the bread. I got my own sandwich now bey****!
Btw, these make amazing crackers too. I found out because I rolled one side too thin and it came out crisper and much like crackers!
Oh, the rest of it - nothing fancy, you know, just regular sandwich stuff... Sausages. Avocado, spread, arugula. I have to say a couple of things for the cost conscious. Arugula is a much salad investment than lettuce and spinach! One, because it tastes awesome and two, a box of really goes a long way, especially, because of its bold flavor. Second, if you are trying to cut costs but still don't want to compromise on quality and health and humanitarian animal breeding stuff, get the pre-smoked sausages from small farmer unions.
Bah to all the bread. I got my own sandwich now bey****!
The ones I used are from Applegate and I had spoken to the folks from the company {a couple of years ago, way before the acquisition by Hormel} and found their practices sound under the circumstances of large scale production. Let's be honest, good meat is not cheap and should not be because done right, animal husbandry is a costly operation. Let's respect that. But, the wallet is still fixed. So, I try to balance by eating pasture raised local meat of interesting cuts whose demand and price is low and flavor very high (like lamb necks! there that is a secret tip for you.) and then some of these non-local and better sausages.
As much as I do not have a meat heavy diet, I am trying to cut the quantity down and eat more vegetables. But, there are times, like in Winter, when the craving hits; well, I make the best choice I can!
As best as we all can....
Sweet Potato Flatbread
{Gluten Free}
1/2 cup finely grated sweet potato
3/4 cup almond flour
{if you make your own almond milk, the dehydrated version is fantastic to be reused in this!}
1 egg
pinch of salt
any other seasoning you would like, I used herbs de provence {optional}
Preheat oven to 375F.
Mix together all the ingredients to make a wettish dough ball.
Place the dough on a piece of parchment paper. Pat the dough into a disc.
Roll it out into a rectangular shape either by patting it with your hand (which could take some patience). Or, by placing another sheet on top and using a rolling pin.
Either way, roll it out to 1/4 inch thickness. If you roll it thinner, you'll just have crisp bread or crackers instead of bread. No biggie!
Bake for 15 minutes until crisp on the edges and starting to brown (there won't be a golden brown, because it is a dark dough)
Cool slightly and use as sandwich bread or flatbread.