Easy Sweet Potato Crackers- V, GF
  • - 2 cups cooked sweet potato (see notes)
  • - 1 cup ground flax or 1//2 ground flax and ½ flax meal
  • - ½ cup ground sunflower seeds, if you do not like sunflower seeds, add any other seed or another ½ cup of flax, even oats will work.
  • - 2 TBSP olive oil or melted coconut or palm oil, even avocado oil will work
  • - 1 TBSP apple cider viegar
  • - 1 TBSP thyme fresh or dried or your favorite herbs
  • - 1 TBSP rosemary leaves fresh or dried
  • - ½ tsp sea salt
  • - ½ tsp pepper
  1. - Add everything to a blender or food processor except for the flax and sunflower seeds
  2. - Process until it forms a smooth puree
  3. - Add flax and ground sunflower seeds, and process until everything is incorporated
  4. - Spread the dough onto a lined baking sheet or silicon mat
  5. - Run a knife on the dough to form squares
  6. - Bake at 250 F for 2 to 2.5 hours flipping the crackers half way through. The goal is to dehydrate the dough so that the crackers get crispy. You may do this in a dehydrator if you have one. I do not have one yet, so I am not sure how long they take.
To bake sweet potatoes cut sweet potatoes lengthwise and spread with coconut oil, place face down on a baking sheet and bake for 40 minutes until completely smooth
Recipe by Jimena Lerma at https://jimenalerma.com/gluten-free-cracker-recipe-2/