Sweet Potato Crackers (gluten, egg & nut free)

Finding a good gluten-free cracker is hard enough, but with my egg allergy, it’s damn near impossible. So I decided it’s time to start experimenting with homemade crackers…and while it’s time-consuming, my first attempt was super successful!

Sweet Potato Crackers

1 1/2 cups 1:1 flour (I use Bob’s Red Mill 1:1 Gluten Free Baking Flour)

2 1/2 tsp baking powder

3 Tbsp butter (Kerrygold is the best!)

1 cup mashed sweet potato (a large microwaved sweet potato should be just right)

salt for sprinkling

IMG_9099                IMG_9106

  • Preheat oven to 400°F.
  • Combine flour, baking powder & butter until consistency is crumbly – you may need to use your hands to really work in all the ingredients.
  • Add sweet potato and mix until well combined
  • Roll out dough on a floured surface to ~1/8″ thick.
  • Using a sharp knife or pizza cutter, score dough into squares. You can also use a fork to make little holes for decoration 🙂
  • Transfer squares to a cookie sheet lined with parchment paper.
  • Sprinkle salt on crackers and bake for 10-15 minutes.
  • After cooling completely, store in an airtight container.

 

Inspired by this recipe at The Frugal Farm Wife.

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