Gluten-free, grain-free, dairy-free, and vegan with a whopping 7 grams of fiber per serving!
I have a weakness for crackers and so does my husband. Every night when he comes home from work he makes a beeline to the cabinet with the crackers and grabs a handful and I am right behind him snagging a few for myself. There is something so satisfying about crackers. They’re not too indulgent yet they quell that hunger craving that often hits right before dinner. There are some nice brands of crackers available at upscale grocery stores nowadays but even the best ones sometimes contain things like maltodextrin, potato starch, and added sugar. If you’re munching on crackers daily (like my husband and I do) you might want to avoid such ingredients. When I have time I like to make my own crackers for just this reason and Sweet Potato Flax Crackers is the recipe I turn to most often. These crackers contain just 5 ingredients and are gluten-free, grain-free, dairy-free, vegan, and absolutely delicious.
Sweet Potato Flax crackers are easy to make. The trickiest part of the recipe is getting the dough rolled out thin enough. This is the specialty rolling pin I use and I swear by it! You will never have uneven cookies or pie crust again and you’ll be able to easily roll out dough thin enough to make delicious crackers like these. If you already have a rolling pin and don’t want to buy a new one, you can use rolling pin rings like these, which are bands/rings that fit onto the ends of your rolling-pin and help you roll out dough evenly and to a specified thickness. (Note that it will be difficult, but not impossible, to roll the dough thin enough for crackers without using one of these options.) Once you’ve got the dough rolled out thin enough, use a pizza wheel or paring knife to even out the sides so that you’re left with a square or rectangular piece of dough. Then simply score vertical and horizontal lines to form 1½ inch squares.
Once Sweet Potato Flax Crackers are baked and allowed to cool for at least 20 minutes they break apart at the score lines easily.
Sweet Potato Flax Crackers taste great served with cheese, humus, and white bean dip but my favorite way to eat them is with a little bit of avocado slathered on top and a light sprinkle of salt. Yum!
Sweet Potato Flax Crackers are tender instead of crunchy. They have a little snap to them when you take a bite but the texture is quite different from a store-bought cracker, although no less satisfying. They are wholesome and earthy with just a hint of sweet and savory flavor thanks to the pureed sweet potatoes and herbs de provence. Sweet Potato Flax Crackers are packed with fiber too – 7 grams per serving, which is roughly ¼ of the recommended daily intake for adults. This is more than twice the amount of fiber contained in a few of the high quality cracker brands that I surveyed and about the same amount of fiber that you’d get in an equivalent sized serving of a Fiber One Bar! So if you’re looking for an easy (and tasty) way to add more fiber to your diet you should definitely give Sweet Potato Flax Crackers a try.
- 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
- 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.
- 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.
- 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.
- 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.
- Let cool for 20 minutes before breaking into crackers along the score marks.
- Makes about 50 - 1½ inch crackers.
LIKE THIS RECIPE? DON’T FORGET TO PIN IT!