I know how frustrating it can be not to be able to eat things like bread and crackers when you have to eat grain-free/ gluten free for a reason. Luckily there are lots of ways to make gluten and grain free crackers and here is a super healthy and easy one.
This is a variation of my previous cracker recipe that used celery, you can find it Here. In this version, I am using sweet potatoes instead of celery for a sweeter, milder flavor, and why not to take advantage of the multiple nutrients in sweet potatoes, like Vitamin A (Beta-Carotene), and minerals like magnesium and potassium primarily. I find sweet potatoes very satisfying, specially when i crave something starchy, and healthier than say, bread!, even though i must confess i love bread, specially sourdough.
This is also a great recipe to use any leftover sweet potato from a previous meal
As a side note for the ladies, If you are looking for something satisfying during that time of the month….., i highly recommend sweet potatoes, whether you eat them in this crackers, or dip this crackers in a sweet potato dip, baked or boiled with some coconut oil and cinnamon, either way they are delicious! The nutrients in sweet potatoes, will nourish you and replenish some of the magnesium that is in short supply during our periods.
- - 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
- - Add everything to a blender or food processor except for the flax and sunflower seeds
- - Process until it forms a smooth puree
- - Add flax and ground sunflower seeds, and process until everything is incorporated
- - Spread the dough onto a lined baking sheet or silicon mat
- - Run a knife on the dough to form squares
- - 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.
I hope you give this crackers a try, and let me know how it went. I would love to hear your comments or questions.