1 minute read
Sweet Potato Crackers
Recipe JULIE-ANNE OUTHWAITE
Ingredients:
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2 cups sweet potato blanched
⅔ cup rolled oats
½ cup almond meal
2 eggs
1 clove garlic
2 tbsp fresh rosemary, chopped
1 tbsp Himalayan pink salt
1 tbsp flaxseed or coconut oil
Method:
Process all ingredients in a food processor until a loose dough or thick batter forms.
Spread 3-5mm thick on baking paper.
Score lines if you want a more consistent size.
Dehydrate or bake for 12 hours at 60°C, until dry to touch. Break into crackers.
Store in air-tight containers in your pantry.
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