Sweet Potato Crackers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
½ cup sorghum flour½ cup brown rice flour¼ cup chickpea flour⅓ cup potato starch2 tbsp psyllium husk fibre½ tsp guar gum2 ½ tsp baking powder½ tsp salt¼ tsp paprika3 tbsp solid coconut oil or non-hydrogenated shortening1 cup cold sweet potato puree
In a bowl, combine flours, starch, psyllium, guar gum, baking powder, salt and paprika until well blended.
Cut in coconut oil or shortening until coarse crumbs form, then add the sweet potato and mix well to form a workable, not sticky, dough.
Divide in half, cover and chill 10 minutes.
Meanwhile, heat oven to 400ºF
Roll one half of the dough out on a sheet of parchment paper or SilPat liner until it’s about ⅛” thick.
Prick with a fork (or a rolling pastry docker if you have one!) every inch or so, then cut into squares with a bench scraper or pizza cutter.
Slide parchment onto a cookie sheet.
Repeat with remaining dough.
Bake, one sheet at a time, for 10-15 minutes, until the edges are just beginning to brown.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Cut in coconut oil or shortening until coarse crumbs form, then add the sweet potato and mix well to form a workable, not sticky, dough.
Divide in half, cover and chill 10 minutes.
Meanwhile, heat oven to 400ºF
Roll one half of the dough out on a sheet of parchment paper or SilPat liner until it’s about ⅛” thick.
Prick with a fork (or a rolling pastry docker if you have one!) every inch or so, then cut into squares with a bench scraper or pizza cutter.
Slide parchment onto a cookie sheet.
Repeat with remaining dough.
Bake, one sheet at a time, for 10-15 minutes, until the edges are just beginning to brown.
Serving Size: Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 184.5
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 11.6 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 4.5 g
- Protein: 2.9 g
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