Norwegian Potato Lefse with Cinnamon and Coconut Sugar

Ingredients

• 3 cups Mashed potatoes
• 1 cup Gluten-free flour blend
• 1/2 tsp Salt
• 4 tbsp Dairy-free butter alternative
• 2 tsp Cinnamon
• 2 tbsp Coconut sugar

Instructions

1. 1In a large bowl, combine the 3 cups of mashed potatoes, 1 cup of gluten-free flour blend, and 1/2 teaspoon of salt. Mix with your hands or a spoon until a soft dough forms.
2. 2Divide the soft dough into 6 equal portions. Gently shape each portion into a ball.
3. 3On a clean surface lightly dusted with a little of your gluten-free flour blend, flatten one ball of dough with your hands. Use a rolling pin to roll it out into a thin circle, about 8 inches across. Repeat with the remaining 5 dough balls.
4. 4Place a dry 10-inch skillet or griddle over medium heat. Allow it to heat up for 2-3 minutes until a drop of water sizzles and evaporates quickly.
5. 5Carefully place one rolled-out lefse onto the hot skillet. Cook for 1 to 2 minutes on the first side, until small bubbles start to appear and the underside is lightly golden brown. Flip the lefse and cook for another 1 to 2 minutes on the second side, until also lightly golden brown. Remove the cooked lefse from the skillet and place it on a plate. Repeat this process with the remaining 5 lefses.
6. 6While the lefses are still warm, measure out the 4 tablespoons of dairy-free butter alternative. Spread about 2/3 tablespoon of the dairy-free butter alternative evenly over the surface of each warm lefse.
7. 7Measure the 2 teaspoons of cinnamon and 2 tablespoons of coconut sugar. Sprinkle a mixture of the cinnamon and coconut sugar evenly over the buttered surface of each lefse.
8. 8Serve the Norwegian Potato Lefse warm.

Substitutions

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