This recipe was supposed to serve three goals:
1. Get me out of the really quite sad I-live-alone-and-am-too-busy-to-cook-a-proper-meal kitchen rotation of pizza, quesadillas, and omelets. (note my prior post, which is at least three weeks old).
2. Use up some of the sweet potatoes accumulating in my refrigerator (see goal #1).
3. Replace the vegetable chips I’ve gotten into the habit of buying (again, see goal #1) with something more virtuous.
I came up with these vegan, gluten-free sweet potato crackers. Just a few points to note here:
1. I have never made crackers in my life and didn’t follow a recipe.
2. I know nothing about gluten-free baking, so I just kept adding potato flour until everything looked kind of dough-like.
3. I started mixing ingredients at 10:30 at night. I have six meetings tomorrow, and the first one starts at 9 AM.
So clearly, I was all set for a winning success.
I’m not going to say they were the best things I’ve ever made, but I started snacking on a few of them straight from the oven and decided that they weren’t half bad either. Actually, they were kind of addictively good. In a vegan, gluten-free, just thrown together in a half-assed sort of way.
- 2 medium to large cooked sweet potatoes (about one cup mashed)
- 1/4 cup buckwheat flour
- 1/4 cup ground flaxseed meal
- 1/2 cup potato flour, plus more for board and rolling pin
- 2 teaspoons of chia seeds
- 1 teaspoon of salt
- 1/2 cup of water
Make the crackers:
This recipe starts with sweet potatoes that are already cooked. If you are starting with uncooked sweet potatoes, just toss them in the oven for about an hour or so at 400 - 450 degrees until soft. I like to roast a few at a time and then keep them in the refrigerator for a quick meal. Or, you can cut them up and boil them until fork tender. Either way, you should have about a cup of mashed sweet potatoes.
Preheat the oven to 350 degrees.
Add 1 teaspoon of the chia seeds to the water, stir, and set aside.
Meanwhile, in a large bowl, add the mashed sweet potatoes, the buckwheat flour, flaxseed meal, potato flour, remaining chia seeds and salt.
Pour in the chia-seed and water mixture and stir until well combined.
Coat a wooden board and rolling pin with the remaining potato flour. Dump the sweet potato cracker dough on the board.
Roll out until about half a centimeter thin.
Cut into strips lengthwise, and then slice each strip into diamonds. I wasn’t so precise at this stage, but I did my best.
Place each cracker on a lined cookie pan and cook at 350 degrees for about forty minutes. Press down on any that look a little too thick.
You will need to watch them so that nothing burns. I rotated the pans after ten minutes, then flipped each cracker over ten minutes after that, and then rotated the pan again after another ten minutes. I still burned a few.
Remove from the oven and let cool before crunching away.