Indulge in the delicious and nutritious combination of yucca root and almond flour flatbread. Yucca is a great source of fiber and vitamin C, while almond flour provides healthy fats, protein, and magnesium for a satisfying and nourishing meal.
1 yucca root (about 1 lb)
1/4 c almond flour
1/4 c avocado oil (save some for the drizzle at the end)
1/2 tsp garlic powder
2 tsp rosemary (fresh is preferred, but dried works as well)
Preheat oven to 350 deg F and prepare a baking sheet with parchment paper.
Peel, chop, then boil yucca root until fork tender.
Add yucca root and oil to blender and blend until it reaches a sticky dough consistency.
Transfer to mixing bowl and add remaining ingredients.
Spread out on parchment paper-lined baking sheet.
Top with desired toppings (I used zucchini, tomato, and red onion).
Bake for 25-30 minutes or until golden brown.
Keep in an airtight container in the fridge for a few days or in the freezer for a week or so. To reheat, use the air crisp setting on an air fryer or 400 deg F in the oven.