Appetizers
Gluten-Free Cracker Recipe – Sweet Potato and Rosemary
Crackers are so straightforward to mix at home! You will love the sweet and savory flavor of this gluten-free cracker recipe, and it’s great for kids too! You can even have them help roll out the crackers.
Crackers are so straightforward to mix at home! You will love the sweet and savory flavor of this gluten-free cracker recipe, and it’s great for kids too! You can even have them help roll out the crackers.
This gluten-free cracker recipe is not only so simple to make, but they’re also pretty and so flavorful. They have a great balance of sweetness from the sweet potatoes, and savory crunch from the oats and rosemary.
With N’s allergies, crackers are especially hard. Sesame hides in many things, but crackers are a huge culprit. Whenever we have the opportunity to make from-scratch, we're definitely going to try it, because that’s the one way we know for certain that the crackers are safe for him.
When we first saw Megan Gilmore‘s new book, No Excuses Detox, we knew it was one we wanted to get our hands on.
PS: You can purchase it right now on Amazon!
When we were asked if we wanted a review copy and to share about it on our blog, we said yes — of course! It was already on our wish list. We love it when things work out like that.
Our mindset is always everything in moderation and to just “do a standby you can, whenever you can.” This No Excuses Detox and her first book, Everyday Detox, embodies this philosophy well and helps make eating lighter, clean food fun and tasty.
Tips for Success
Oat flour substitute: If you don’t have oat flour on hand (we didn’t!), you can just pulse some oats in your blender or food processor until it has a fine flour-like texture. It’s straightforward!
Leftovers: If you’re eating them leftover, it’s best to quickly crisp them up in the oven again for a few minutes.
- Yield: 5 servings
- Prep: 10 minutes
- Cook: 30 minutes
- Total: 40 minutes
Ingredients
- ½ cup mashed sweet potato
- ¾ cup gluten-free oat flour (see note)
- ½ teaspoon fine sea salt
- 1 teaspoon minced fresh rosemary
- ¼ teaspoon garlic powder
- 2 tablespoons coconut oil, melted
Method
- Preheat the oven to 350°F and line a large baking sheet with parchment paper. In a large mixing bowl, combine the sweet potato, oat flour, salt, rosemary, garlic powder, and coconut oil and stir well to create a uniform dough.
- Transfer the dough to the prepared baking sheet and top it with another sheet of parchment paper. Use a rolling pin to roll the dough into a thin layer, about 1 ⁄8 inch thick. The thinner you roll the dough, the crispier your crackers will get, and the faster they will cook. Gently remove the top layer of parchment paper and use a pizza cutter to cut the crackers into 1-inch squares.
- Bake for 15 minutes, then remove the baking sheet from the oven and use a spatula to flip each cracker for even baking (they should split apart easily where you cut them).
- Return the pan to the oven to bake until the crackers are dry and crisp, about 15 minutes more. Be sure to watch the crackers closely toward the end of the baking time, since the edge pieces will cook faster than the center pieces, and the crackers won’t taste as good if they turn dark brown. Remove any pieces by the edge of the pan when they are done and continue cooking the center crackers until they are all dry, checking on them every 3 to 5 minutes. Allow the crackers to cool completely for the crispiest results.
- Store in an airtight container at room temperature for up to 5 days.
Notes
If you don’t have oat flour, make your own, using a food processor and speedy oats. Process until oats are ground finely.
Makes about 25 crackers, serving size: 5 crackers.
