Crispy Sweet Potato Cracker

Ingredients

• 400 g peeled sweet potato (Cut into cubes; steam until very tender.)
• 60 g rice flour
• 50 g unscented coconut oil
• 20 g sesame seed mix
• 1 colher de chá rasa salt (Approximately 5 g.)

Steps

1. 1

   Wash and peel the sweet potatoes. Cut them into cubes and steam until very tender.

2. 2

   Mash the cooked sweet potatoes with a fork, making a completely smooth purée with no lumps. Let it cool completely.

3. 3

   Add the rice flour, sesame seed mix, coconut oil, and salt to the cooled purée.

4. 4

   Mix well until a smooth, homogeneous dough forms.

5. 5

   Preheat the oven to 180°C.

6. 6

   Shape approximately 13 g balls and place them on a nonstick baking sheet or one lined with Dover paper.

7. 7

   Cover each ball with a piece of parchment paper. Flatten well with the bottom of a glass, forming very thin discs.

8. 8

   Bake at 180°C for approximately 25 minutes, or until golden brown.

9. 9

   Reduce the temperature to 160°C and bake for approximately 10 more minutes. Watch carefully to prevent the crackers from burning, as the time may vary depending on the oven.

10. 10

    Remove from the oven and let cool completely before serving so the crackers develop the desired crispness.

Notes

The author states that the baking time may vary. The recipe yields approximately 40 balls weighing 13 g each, depending on the final weight of the dough and the size used. The text mentions Dover paper for lining the baking sheet and parchment paper for flattening the crackers.

Nutrition per serving

• snack
• cracker
• vegan
• wheat-free
• dairy-free
• egg-free
• gluten-free
• baked