Sweet potatoes are a great source of vitamin A and fiber. I can never get them crispy enough when I make sweet potato fries, so these crackers are a good alternative. These are not free of all top 8 allergens, but still a good recipe.
Sweet Potato Crackers
(milk-free, egg-free, peanut-free, nut-free)
1 1/2 cups flour
2 1/2 Tbsp baking powder
1/2 tsp plus 3/4 tsp salt, divided
3 Tbsp milk-free margarine, softened
1 1/2 cups canned sweet potatoes, drained and coarsely mashed
1/2 cup plus 1 Tbsp apple juice
1. Preheat oven to 350°.
2. In large bowl, combine flour, baking powder, and 1/2 tsp. salt.
3. Cut in margarine until mixture resembles coarse meal. Set aside.
4. In an electric mixer, place sweet potatoes and apple juice and puree until smooth.
5. Beat sweet potato mixture into flour mixture and knead well on lightly floured surface.
6. Divide dough into 4 sections.
7. Roll each section out to 1/8 inch thick. Cut into squares.
8. Sprinkle with 3/4 tsp. salt.
9. Transfer to ungreased baking sheet and bake 10 minutes, or until bottoms are lightly browned.
10. Turn over and bake 3 minutes more. Cool on wire rack
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