Sweet Potato Flax Crackers
Serves: 7 servings
  • 1½ cups (5½ ounces) flax meal
  • ½ cup (4½ ounces) sweet potato puree (see notes)
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon herbs de provence or other savory seasoning (optional)
  • ½ teaspoon salt
  1. Preheat oven to 350 degrees. Have two baking sheets ready along with 3 pieces of parchment paper that have been cut to fit the baking sheets.
  2. Combine all ingredients in a stand mixer fitted with a paddle attachment. Mix on low for 45 seconds. Divide the dough into two equal pieces.
  3. Roll out one half of the dough in between two sheet of parchment paper to a thickness of ⅛th to 1/16th of an inch. Remove the top layer of parchment paper and even out the edges with a pizza wheel or paring knife to form a square/rectangle. Lightly cut or score the dough into 1½ inch squares. Carefully transfer to a baking sheet and repeat with the other half of the dough.
  4. Bake on the middle rack and bottom third rack of the oven for a total 24 to 26 minutes, rotating the baking sheets hallway through the baking time.
  5. Let cool for 20 minutes before breaking into crackers along the score marks.
  6. Makes about 50 - 1½ inch crackers.
TO MAKE SWEET POTATO PUREE - Preheat oven to 400 degrees. Prick a medium sized sweet potato all over with the tines of a fork and wrap tightly in aluminum foil. Place on a baking sheet and bake on the bottom rack of the oven for 1 hour or until it can be easily pierced with a toothpick through the foil. (This could take anywhere from 45 minutes to 1½ hours depending on the size and thickness of the sweet potato. Start testing after 45 minutes.) Once the sweet potato is cool enough to handle remove the aluminum foil and cut away the skin. Puree in a food processor until completely smooth.
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/sweet-potato-flax-crackers/