Sweet potato crackers

My kids are big fans of sweet potatoes. So I made these sweet potato crackers for their snacks from time to time. Today I used two different flour mix and put in extra effort by cutting one dough into bear shapes to surprise my daughter^^.

Sweet potato oat crackers

Ingredients:

3/4 cup roasted Korean sweet potato purée (see note)

3/4 – 1 cup organic oat flour (see note)

1 tablespoon grounded organic golden flaxseed (optional)

1/2 teaspoon baking powder

1 tablespoon organic extra virgin olive oil (optional)

1/2 – 1 teaspoon cinnamon

Sweet potato buckwheat crackers

Ingredients:

3/4 cup roasted Korean sweet potato purée

3/4 cup buckwheat pancake mix (see note)

1 tablespoon chia seeds (optional)

1 tablespoon organic extra virgin olive oil (optional)

1/2 – 1 teaspoon cinnamon

In a bowl, add all ingredients for oat crackers and combine them with your hand. Knead gently to bring the dough together into a soft and smooth ball. Same for buckwheat crackers.

The key to crispy crackers is to roll the dough as thin as possible. If you have a pasta making machine and time, you can use it to roll out the dough into the desired thickness. But I just used a rolling pin to roll out the dough on a big plastic sheet or a parchment paper. Use any cookie cutters as you desired or simply use the pizza cutter to cut the roll out dough into your desired shape.

I baked these crackers at 350F for 15 minutes, flipped them over, and bake for another 10-15 minutes until they were crispy.

My daughter was smiling from ear to ear while eating these crackers and enjoyed all the compliments from her classmates. These crackers aren’t very sweet but perfect for snacking. You can sprinkle some raw sugar on the stop and brush some maple syrup or honey before baking if you prefer sweeter crackers. I stored these crackers in glass container but they  were gone less than a week:-).

Note:

I normally use Korean sweet potatoes that has yellow flesh and becomes so sweet and creamy after roasting. I once used the organic Japanese yam bought at whole food, but added 1 cup of flour to get to the right consistency of the dough.

I grind my own oat flour in the food processor. And I use bob’s red mill organic buckwheat pancake mix. You can substitute it with a mix of buckwheat and whole wheat pastry flour with 1/2 teaspoon baking powder.

 

 

May 24, 2016May 24, 2016 by tracy1153 Categories: recipe, SnackTags: Buckwheat, Crackers, Dairy free, Easy, Gluten free, Healthy, Kids friendly, Nut free, Oats, quick, Snack, sugar free, Sweet potato, Vegan Leave a comment

Millet oat crackers

This morning I was about to make millet congee, a popular dish at restaurants in Taiwan. While the millet was cooking, I changed my mind and ate something else for breakfast. Instead of packing them, I came up with a better idea. Why don’t I make crackers out of them?

Ingredients:

1/2 cup millets (see note)

2/3 cup of quick cooking oats (see note)

2 tablespoon of chia seeds (optional)

1 tablespoon of avocado oil or oil of your preference

pinch of sea salt

1 teaspoon of cinnamon

1-2 tablespoon of honey

pretzel salt

In a sauce pan, add millets and 2 cups of water.  Bring the water to a boil, then lower the heat and cover, and simmer for about 35 minutes until the water is fully absorbed by the millet. The millet should have the similar texture of congee. Turn off the heat, add in 2/3 cup of oats, chia seeds if using, oil, and salt in the same sauce pan, combine all ingredients well, and let the mixture cool down.

Once the mixture cools down completely, separate the mixture into half. Roll out half of the mixture within 2 parchment papers a time and then set them on two parchment paper lined baking sheets. For the first half, lightly brush with honey and sprinkle with cinnamon. For the second half, sprinkle with pretzel salt and gently press them down with your hand or a rolling pin. I was just testing the flavor. If you prefer sweet crackers, you can combine all ingredients together after millets are cooked. Vise versa. Add more salt or your preferred seasonings to cooked millets for salty crackers. Last, gently run the pizza cutter to cut them into your preferred size.

Bake these crackers at 350F for about 15-20 minutes. Once these crackers are fully baked, break them into pieces, turn off the oven, and leave them inside the oven until they cool down completely.

Surprisingly, these crackers have a similar taste of my homemade corn tortillas chips but with a nature sweet flavor from the oats. I like these crackers with honey and cinnamon. How about you?
Note:

I get organic millets and quick cooking oats at the bulk section of Wholefood. If you are using different brands, you may need to adjust the amount of water to cook with millets as well as the cooking time.

 

October 25, 2015 by tracy1153 Categories: recipe, SnackTags: Chia seeds, Crackers, Easy, Gluten free, Millet, Oats, Vegan Leave a comment