Sweet Potato Crackers
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Sweet Potato Crackers calories by ingredient
Introduction
These deliciously crisp crackers are 100% gluten free and vegan, with the goodness of sweet potato too! These deliciously crisp crackers are 100% gluten free and vegan, with the goodness of sweet potato too!Number of Servings: 8
Ingredients
-
½ cup sorghum flour
½ cup brown rice flour
¼ cup chickpea flour
⅓ cup potato starch
2 tbsp psyllium husk fibre
½ tsp guar gum
2 ½ tsp baking powder
½ tsp salt
¼ tsp paprika
3 tbsp solid coconut oil or non-hydrogenated shortening
1 cup cold sweet potato puree
Directions
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.