Ingredients
1 cup mashed sweet potato, cooked
1/2 cup pumpkin puree
1 egg, large
1/2 cup melted coconut oil
2 tablespoons pure maple syrup
1 1/2 teaspoons pumpkin pie spice
2 cups almond flour
1/2 cup tapioca flour
4 eggs, large
1/2 cup full-fat coconut milk
2 tablespoons full-fat coconut milk
1 tablespoon pure maple syrup
1 tablespoon coconut oil, melted
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 cup raisins
Preparation
In a large bowl, combine the mashed sweet potato, pumpkin puree, egg, coconut oil, maple syrup, and pumpkin pie spice. Beat for 20-30 seconds, then add in the almond flour and tapioca flour until well combined
Refrigerate the dough for 45-60 minutes
Once dough has chilled, preheat oven to 375 degrees
Line a baking sheet with parchment paper and the spread the dough evenly, roughly 3/4″ thick. An easy way to do this is to place a large piece of parchment paper over the top of the dough and use a rolling pin to roll evenly
Place the flattened dough into the oven and bake for 15-18 minutes, until center is set. Remove from the oven and let cool
Reduce the temperature of the oven to 350 degrees
Once the the flatbread has cooled, cut into 1×1″ pieces and place evenly into an 8×8″ baking dish
In a separate bowl, combine the bread pudding ingredients – eggs, coconut milk, maple syrup, coconut oil, pumpkin pie spice, salt, and raisins. Mix to combine
Pour the mixture into the baking dish and sprinkle more raisins over the top
Transfer the dish to the oven and bake for 18-20 minutes
Serve warm with more maple syrup over the top if desired
