Crunchy Gluten-Free, Dairy-Free Sweet Potato Crackers.
Ditch the store-bought stuff and dive into the world of homemade goodness with our gluten-free and dairy-free sweet potato crackers! With just a few simple ingredients, you’ll whip up a batch that’s so tasty, you’ll never want to go back to the pre-packaged kind.
Start by roasting a sweet potato until it’s tender, then mix it up with gluten-free flour, coconut sugar, and coconut oil. Roll out the dough, cut it into crackers, and pop them in the oven until they’re golden and crispy.
The result? A crunchy, flavourful snack that beats anything you can buy at the store. Seriously, once you try these, you’ll never settle for bland, mass-produced crackers again.
Whether you enjoy them on their own or with your favourite dips, these homemade crackers are sure to impress. So why wait? Get baking and taste the difference for yourself!
If You Make These, Be Sure To Tag Me On Socials @happybellycreations
How to STORE these CRACKERS.
The best way to store these gluten-free and dairy-free sweet potato crackers is in an airtight container at room temperature. Make sure the crackers have cooled completely before storing them to prevent moisture buildup, which can lead to sogginess. Stored properly, these crackers should stay fresh and crispy for up to a week. If you prefer a longer shelf life, you can also store them in the refrigerator, where they should last for about 1-2 weeks. Just be sure to let them come to room temperature before serving to regain their crispiness.
No ALL-PURPOSE GLUTEN-FREE FLOUR
If you don’t have all-purpose gluten-free flour on hand, you can use a combination of other gluten-free flours to create a similar texture. A common alternative flour blend for gluten-free baking includes:
- 1/3 cup brown rice flour
- 1/3 cup sorghum flour
- 1/3 cup tapioca flour/starch
This blend provides a good balance of flavours and textures, but you can also experiment with other gluten-free flours such as almond flour, oat flour, or chickpea flour depending on your preferences and dietary restrictions. Just keep in mind that different flours may result in slightly different textures and flavours in the final product, so it’s best to adjust the proportions and experiment to find the combination that works best for you
SWEET POTATO CRACKERS
Ingredients
Method
- Preheat your oven to 400°F . Slice the sweet potato into think slices and place it on a baking sheet.
- Bake the sweet potato for about 30-40 minutes, or until it's tender and easily pierced with a fork. Remove the sweet potato from the oven and let it cool.
- Once the sweet potato is cool enough to handle, mashed the sweet potato with a fork.
- In a large mixing bowl, combine the mashed sweet potato, gluten-free flour, baking powder, coconut sugar, coconut oil, egg, and a pinch of salt. Use a fork or pastry cutter to mix everything together until a dough forms. It should be smooth and slightly sticky.
- Place the dough on a sheet of parchment paper.
- Roll the dough into a 6-8 inch long cylinder and chill in the fridge for an hour or more. When the dough is chilled, cut the dough into ¼ inch slices and place them on the sheet.
- Bake the crackers in the preheated oven 350 °F for 15-20 minutes, or until they are golden brown and crispy.
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